Servings: 12

2 cups heavy whipping cream 2 cups heavy whipping cream
 
5 strawberries, (large) 5 strawberries, (large)
 
3 tbsp Swerve Confectioners 3 tbsp Swerve Confectioners
 
1 tsp vanilla 1 tsp vanilla
 
Lily's Chocolate Chips Lily's Chocolate Chips

Dice and puree strawberries in a food processor then set aside.
Place all other ingredients into a large mixing bowl.
Mix with electric mixer until soft peaks form.
Fold in the strawberry puree.
Place cupcake liners into muffin tin.
Place mixture into a baggie or icing bag and pipe mixture into cupcake liners.
Freeze until firm (at least 1 to 2 hours)

NUTRITION: CAL: 144 FAT: 15g CARBS: 1g  NUTRITION: CAL: 144 FAT: 15g CARBS: 1g