Pour heavy whipping cream into a medium bowl. Using a hand mixer, beat whipping cream at high speed until stiff peaks form.
Gradually add the sweetener a few tablespoons at a time, beating after each addition.
Beat in vanilla and peppermint extracts and the natural food color (if using).
Gradually add the almond milk, a few tablespoons at a time, beating after each addition.
Pour mixture into the ice cream freezer and freeze according to the manufacturers instructions. Add chocolate chunks at the end of freezing and allow the machine to stir them in.
Serving size: 1/8th of the recipe-about 3.5 ounces
Fat (g): 26
Carbs (g): 6
Fiber (g): 3
Protein (g): 2
Net Carbs (g): 3