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Step 1
Combine the heavy whipping cream and swerve confectioner into a medium-high heat sauce pan. Bring to a boil and reduce to simmer.
Step 2
Once simmering add in the coco powder and combine well. Try to get a many chunks out as possible.
Step 3
In a separate bowl combine 2 egg yolks and vanilla extract. Set aside.
Step 4
Continue to stir as cream, sugar and coco powder mixture starts to thicken. Once thick (as shown in video) remove from heat. Allow to cool for 5 minutes.
Step 5
Once cooled slowly add the cream mixture to the yolks as you whisk with a fork or hand mixer.
Step 6
Once it is all throughly combined whisk until you get a slight froth at the top.
Step 7
Place into freezer for 4-6 hours, checking on it and stirring it every 1 hour. Ours was set and ready to eat at 4 hours.
Step 8
TIP: If you freeze it over night you will want to let it sit out for a bit for it to be scoop-able. Enjoy!