Peppermint Cloud Chocolate Chip Ice Cream

1. Chill Equipment

Start by chilling a medium metal bowl along with the hand-mixer beaters in the refrigerator.

2. Melt Butter and Combine Ingredients

Melt the 0.5 tablespoon of butter in a small, heavy saucepan over medium heat. As the butter melts, whisk in the 1 tablespoon of Swerve Natural Sweetener and 5 tablespoons of heavy whipping cream until they are fully combined.

3. Boil and Thicken

Increase the heat to medium-high and bring the mixture to a boil. Boil until the mixture can coat the back of a spoon.

4. Simmer and Add Peppermint

Reduce the heat to low and let it simmer for about 30 minutes, stirring occasionally. After 30 minutes, stir in the 0.25 teaspoon of peppermint extract until it’s well combined. Move the saucepan to the refrigerator and let the mixture cool completely.

5. Whip Remaining Cream

While the peppermint mixture cools, take the chilled metal bowl and beaters out of the refrigerator. Pour the remaining 5 tablespoons of heavy whipping cream into the bowl. Using an electric beater, whip the cream until it becomes thick and fluffy, forming peaks.

6. Combine Mixtures

Once the peppermint mixture has cooled, gently fold the whipped cream into it using a rubber scraper, ensuring everything is well combined.

7. Freeze and Add Chocolate Chips

Transfer the combined mixture into a small metal container, such as a mini loaf pan. Sprinkle in the 2 tablespoons of sugar-free chocolate chips, ensuring they are evenly distributed. Cover the container with foil or plastic wrap and place it in the freezer.

8. Freeze and Stir

Allow the ice cream to freeze for 4-5 hours, stirring twice during the freezing process to maintain a smooth texture. After this time, your Peppermint Cloud Chocolate Chip Ice Cream is ready to enjoy.