Delicious Sugar-Free Chocolate Frosty

How to Make It (Step-by-Step)

1. The Whip

In a medium bowl (pro-tip: chill the bowl in the freezer for 5 minutes first), combine the heavy cream, cocoa powder, powdered sweetener, vanilla, and nut butter. Start your electric hand mixer on low so you don’t get a cloud of cocoa powder in your face. Once combined, crank it to high and whip for about 2 to 3 minutes until you have stiff peaks. It should look like a rich, decadent chocolate frosting.

2. The Freeze

Spoon the mixture into a glass jar or serving bowls. Pop it into the freezer, uncovered, for 35 to 45 minutes. You want the outside edges to start setting up firmly, while the inside remains soft and scoopable.

3. The Churn

Pull it out of the freezer. Take a spoon and vigorously mash and stir the mixture, folding those icy outer edges back into the creamy center. Within a few seconds, it will transform right before your eyes into that thick, frost-bitten fast-food consistency.

Grab a straw or a spoon, put on your favorite show, and enjoy.

Make it a Vibe: Custom Twists

• The "Wendy’s" Purist: Keep it exactly as written above, and if you're feeling chaotic, dip a few salty, low-carb crackers into it.

• The Midnight Mint: Add two drops of pure peppermint extract to the cream before whipping for a thin-mint style shake.

• The Coffee House: Add a half-teaspoon of espresso powder to the mix to turn it into a deeply rich chocolate-mocha frosty