In a microwave-safe bowl combine the ½ cup heavy cream and ½ cup mint leaves and microwave on high for one minute. Add additional 30 second intervals until the mix is steaming.
½ cup heavy cream, ½ cup mint leaves
With a spoon mix the mint to submerge and then refrigerate until about room temperature, 15 to 20 minutes.
Combine the 8 ounces cream cheese, 3 tablespoons coconut shortening, 3 tablespoons monk fruit sweetener, and ¼ cup butter until thoroughly and evenly mixed.
8 ounces cream cheese, 3 tablespoons coconut shortening, 3 tablespoons monk fruit sweetener, ¼ cup butter
Refrigerate for 15 to 20 minutes.
Add 4 tablespoons chocolate chips to the refrigerated mix and stir them in evenly.
4 tablespoons chocolate chips
Strain out the mint and check the temperature of the cream. Should it seem warm, refrigerate 5 minutes more.
Add the cream to the cream cheese mix, and stir until well blended.
Portion equal ½ cup portions and drop onto a parchment-lined pan.
Freeze for 1 hour or until the outside is lightly frozen with the inside cold and soft. Enjoy!
