Peppermint Bon Bon No Churn Ice Cream
- 1 bushel or 25 grams of fresh mint leaves approximately 2 cups lightly packed
- 1/4 cups or 100 grams of sugar free chocolate chips
- 3 Cups Extra Heavy Whipping Cream
In a Blender or food processor, (I Love using the Ninja) Pulse mint until it is finely chopped.
Add chocolate chips and pulse until chips are broken up into smaller pieces.
Add 3 cups of extra heavy whipping cream and pulse until the mixture becomes thick and creamy like whipped cream.
Spread ice cream mixture into a 9 x 5 bread pan or Tupperware bowl , cover and freeze for 4 hours.
Ready to serve, top off with your favorite sugar free chocolate syrup and your good to go.
Note: If you crave a sweeter treat you can add 2 tbsp of Swerve, this is optional and will change the carb count, but not by much.
Serving size is abut 2 scoops
Serving: 0g | Calories: 260kcal | Carbohydrates: 2.6g | Protein: 1.6g | Fat: 27.7g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 102mg | Sodium: 29mg | Potassium: 0mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg