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Keto Mint Chip Ice Cream

 16 oz heavy whipping cream
 ½ cup Monk Fruit Sweetener
 2 tsp vanilla extract (unsweetened)
 1 tsp peppermint extract
 1 cup unsweetened almond milk
 3 oz Lily’s Dark Chocolate Chips
1

In a medium-sized mixing bowl, beat the whipping cream at high speed with a hand mixer until stiff peaks form.

2

While beating the whipping cream, add the Monk Fruit a little at a time.

3

Beat in the vanilla and the peppermint.

4

Add in the almond milk a few tablespoons at a time, beating the mix throughout.

5

Add in the chocolate chips.

6

In a loaf pan covered with parchment paper, pour the mix into the pan and freeze.

7

Place in the freezer to freeze and fridge to thaw when you’re ready to serve.

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