I have had low carb ice cream on my to-do list for years. I’m still planning to work on it, but in the meantime, this is an easy substitute that doesn’t require an ice cream freezer. YUM!
Frozen Mocha Fluff
Combine ingredients in a medium bowl. Use a mixer or egg beaters to whip until stiff peaks form, but the “fluff” isn’t dry.
Spread in a sealable flat container. I used a 7″ x 7″ square Tupperware container. Seal with lid or cover with plastic wrap or foil.
Put in freezer for about 2 1/2 hours. It should be frozen, yet soft enough to use a spoon to serve and eat it.
The entire recipe contains about 5 net carbs and serves 1 or 2, depending on serving size. It is very rich and creamy!