- 300ml heavy whipping cream
- 2tbsp cocoa powder
- 3tbsp erythritol
- 1tsp vanilla extract
- 0.25 tsp salt
In a large bowl mix everything.
Using a hand mixer beat mixture until stiff peaks form.
Scoop mixture into a Ziploc bag and freeze 30 to 35 minutes.
Cut tip off a corner of the Ziploc bag and pipe into serving dishes.