1/2cupchocolate shavings from a stevia-sweetened or unsweetened chocolate bar
Instructions
Place 2 cups of heavy whipping cream, sweetener, and butter in a medium saucepan. Simmer over medium heat, stirring until the sweetener completely dissolves.
Bring the mixture to a boil, lower the heat and simmer for 30 minutes until reduced to about half, stirring occasionally.
Pour the mixture into a heat-proof bowl and allow to cool to room temperature. Once cooled, add cocoa powder and vanilla extract. Mix well. If adding chocolate shavings, add them to the mixture during this step.
In a separate mixing bowl, add the remaining 2 cups of heavy whipping cream and whip until peaks are stiff.
Gently fold cocoa mixture into the whipped cream.
Place in a freezer-safe container and freeze for 3-4 hours.
Allow ice cream to sit at room temperature for 15-20 minutes to thaw slightly.
Serve and enjoy!
Notes
When thawed completely, this will have a mousse-like consistency. The number of servings will vary based on serving size.