Frozen Mocha Fluff

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

1/2 cup heavy whipping cream
1/8 cup powdered erythritol
1/8 cup Torani sugar-free Coffee syrup
1 tablespoon Hershey’s Special Dark Cocoa Powder
1/4 teaspoon vanilla

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!

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