Sugar-Free Mint Chip

Steps

1. Microwave 15 g full-fat cream cheese1 tbsp full-fat cream cheese1 tbsp cream cheese25 g full-fat cream cheese1½ tbsp full-fat cream cheese1½ tbsp cream cheese in a large bowl for 10 seconds to soften it.
2. Whisk in 65 g sugar-free sweetener80 ml sugar-free sweetener⅓ cup allulose or a 1:1 granulated sweetener100 g sugar-free sweetener120 ml sugar-free sweetener½ cup allulose or a 1:1 granulated sweetener, ½ tsp peppermint extract½ tsp peppermint extract½ tsp peppermint extract¾ tsp peppermint extract¾ tsp peppermint extract¾ tsp peppermint extract and ½ tsp pure vanilla extract½ tsp pure vanilla extract½ tsp vanilla extract¾ tsp pure vanilla extract¾ tsp pure vanilla extract¾ tsp vanilla extract until smooth.
3. Slowly whisk in 160 ml whipping cream160 ml whipping cream⅔ cup heavy cream240 ml whipping cream240 ml whipping cream1 cup heavy cream and 220 ml whole milk220 ml whole milk¾ cup + 3 tbsp whole milk330 ml whole milk330 ml whole milk1⅓ cups whole milk until the sweetener has dissolved.
4. Pour the base into an empty tubpint, up to the max fill line. Put the lid on and freeze on a level shelf for 24 hours.
5. Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Ice Cream.
6. If it looks very powdery, add 15 ml whole milk1 tbsp whole milk1 tbsp whole milk25 ml whole milk1½ tbsp whole milk1½ tbsp whole milk and run Re-spin. Otherwise skip it: Mix-in smooths the tubpint too.
7. With a spoon, dig a hole about 4 cm1½ in wide down to the bottom of the tubpint. Add 40 g sugar-free dark chocolate chips55 ml sugar-free dark chocolate chips¼ cup sugar-free dark chocolate chips60 g sugar-free dark chocolate chips85 ml sugar-free dark chocolate chips⅓ cup sugar-free dark chocolate chips, then run Mix-in.

To serve: Top with a few more sugar-free chocolate chips.