3 C. Heavy Whipping Cream
1 C. 1/2 & 1/2
1 C. Unsweetened Coconut Almond Milk Blend
2/3 C. Xylo-Sweet Sweetner
1/2 C. Torani Sugar Free Peppermint Syrup
1/2 Tsp. Xanthan Gum
6 Eggs
1 1/2 Tsp. Nielson Massey Peppermint Exract
1/4 tsp vanilla
green food coloring
1/2 c. Lillys dark chocolate chips (chopped up)
Add all ingredients in blender and mix. Pour into microwaveable bowl and microwave for 1 minute. Stir. Microwave for 30 seconds, stir (3times) Pour into Cusineart 2 quart Ice Cream Maker-Blend until done. Blend in chocolate chips. Eat or store in freezer.
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