GERMAN CHOCOLATE SUNDAE

Ice Cream Ingredients:

2 pints Sugar-Free Chocolate or Low Sugar Ice Cream,

Hot Coconut Sauce Ingredients:

1 1/2 to 1 3/4 cup unsweetened coconut milk,

6 packets splenda, 

1 1/3 cup unsweetened shredded coconut, or shredded coconut blended into a powder,

1 teaspoon vanilla,

1 teaspoon cinnamon,

Cocoa Whipped Cream Ingredients:

2 cups heavy cream,

1/4 cup unsweetened cocoa powder,

4 stevia packets,

1 teaspoon pure vanilla,

Garnish (optional):

Berries; including nontoxic wildberries,

Directions:

1. Make the hot coconut sauce.  Place shredded coconut in a saucepan with unsweetened coconut milk to cover it. Bring to a boil, and simmer for 20 minutes.  Remove from heat.  Puree in a blender with sugar-free sweetener, vanilla extract, and cinnamon.

2. Make the cocoa whipped cream. In a stand mixer or with a hand mixer, mix 2 cups heavy cream with the vanilla extract.   Sift in the cocoa powder, and powdered splenda.  Whip on high speed for 2 to 3 minutes; until soft peaks form. Briefly set aside.

3. Place 2 scoops of sugar-free ice cream into bowls.

4. Top with hot coconut sauce and a serving of cocoa whipped cream.

5. Garnish with berries.

Serve immediately 

* Makes 4 servings.