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!