The super-tiny chocolate bits in this make it feel just like cookies 'n cream ice cream (when the warm chocolate hits the cold heavy whipping cream, the chocolate turns into little tiny bits -- mmmmm).

It's not frozen per se, but it can probably be turned into a "true" ice cream by freezing solid, then putting through a blender. However, I love it the way I prepare it, as follows. (Original recipe by me.)

Whipped "Cookies 'n Cream"

Ingredients:
3/4 tbsp. butter
1 square (1/2 oz.) unsweetened baker's chocolate
1/4 tsp. vanilla extract
8 drops liquid Splenda (or 4 packets powdered/granular Splenda)
4 drops liquid Splenda (or 2 packets powdered/granular Splenda)
4 oz. heavy whipping cream


1. Put the pat of butter in a bowl and place the chocolate on top. Microwave for about 50 seconds on high.

2. Take the bowl out of the microwave and allow the chocolate to melt the rest of the way in the butter, stirring occasionally (this will take about 3-5 minutes).

3. When chocolate is completely melted in the butter, add 8 drops of Splenda. Stir *very* well.

4. In a separate bowl, whip the heavy cream, vanilla and 4 drops Splenda until just mixed. Now add the chocolate/butter/Splenda mixture (scrape the bowl...there will be some left over in there, but the dessert will still be full of chocolate flavor). Continue whipping all these together, to desired consistency.

5. Grab a spoon and eat! Yum!

In entire recipe, using liquid Splenda: 7g. carbs
In entire recipe, using Splenda packets: about 11g. carbs

This recipe makes about 1 c. finished dessert. It can be divided in half for two servings, but I usually eat the entire cup for a dessert. It depends upon your carb allowance and your preferences.