Directions

Serving Size: 2

Mix together your heavy whipping cream, almond milk, and protein until there are no chunks. Heat in a saucepan over low heat until it starts to bubble around the edges. Add in chocolate, swerve, vanilla, salt, and last but not least the egg yolk; whisking constantly. Continue to heat and whisk until the sauce begins to thicken. Remove from heat and chill in the fridge before putting into your ice cream maker. If you do not have an ice cream maker, you can use the stir and freeze method. Just put it in the freezer and every 10-15 minutes or so stir it until it’s frozen to your liking!