In a medium saucepan, add 2 cups heavy whipping cream, granular sweetener, and butter.

Simmer over medium heat, stirring until butter melts and sweetener dissolves.

Increase heat and bring to a boil, then lower heat and simmer for 30 minutes, stirring occasionally.

Pour into a glass storage container and let cool to room temperature.

Once cooled, peppermint and vanilla extract and mix. (*Optional: add natural food coloring)

In a medium mixing bowl, add remaining 2 cups of cream and whip to stiff peaks.

Gently fold peppermint mixture into the whipped cream.

Sprinkle shaved chocolate over the top and gently fold.

Freeze for 4 hours or overnight. *Please note that the longer you freeze, the longer you’ll need to thaw prior to serving. This will have a mousse-like texture the longer it thaws.

Heat an ice cream scoop using hot water and use to serve.