1/4cuppowdered Lakanto monk fruit (my preferred sweetener) you can also use 1/4 of another powdered sweetener like Swerve or Powdered erythritol see notes at the end for other suggestions
3dropspeppermint oil or food grade peppermint essential oil
food coloring geloptional ingredient and does add around 1 carb per whip
For chocolate dip:
pinch of salt
1/8cuppowdered monk fruit or other sweetener you can also use liquid monk fruit or liquid stevia
For peppermint crunch:
1cupcrushed sugar free peppermint candiessee suggestions in the notes below
In a large mixing bowl or stand mixer combine the heavy whipping cream, 1/4 cup powdered sweetener, peppermint oil, and vanilla. Mix right away with electric mixer on high until stiff peaks form. You can also whip by hand but it might take up to 10 minutes of vigorous whipping to get stiff peaks. Now you can either dollop the whipped cream out onto a parchment paper lined baking sheet or follow the steps below to make "fancier" whips. A serving size is around 2 Tbsp. of whipped cream mixture and you should get 12 whips from the mix. Freeze the whips until they are hard (around 2 hours) and then add chocolate if desired. If not adding the chocolate either eat right away or store in a container or freezer bag for up to 2 weeks.
For fancier whips: Add the star tip to the piping bag if you are using one. Take the piping bag and make stripes of red food color (optional) up and down the inside of the bag. Around 5 stripes will be enough to color all the whips. Add the whipped cream mixture to the bag and pipe out the mixture onto a parchment paper lined baking sheet. Freeze the whips until they are hard (around 2 hours) and then add chocolate if desired. If not adding the chocolate either eat right away or store in a container or freezer bag for up to 2 weeks.
Steps for adding the chocolate and peppermint after the whips are frozen: First mix up all the chocolate ingredients. If the coconut oil is solid- use a microwave safe dish and melt it for around 5 seconds on high. If still not melted try another 5 seconds or until melted. You don't want the mixture to be hot... just warm enough for the coconut oil to be melted.
The mixture should be mixed and smooth before dipping the frozen whips. Use a fork or toothpick inserted into the side of the whip and carefully dip each one into the chocolate mixture and then dip into the crushed peppermints if desired. Place each on a parchment paper lined baking sheet. Freeze again if chocolate is not hardened. Once chocolate has hardened then you can either eat right away or store in a freezer safe container or freezer bag for up to 2 weeks.
Disclaimer: some affiliate links included below. Sweetener suggestions: My first choice is Lakanto powdered monk fruit (affiliate) because it tastes just like the real thing and also mixes up really well without graininess. Any other powdered sweetener should work just as well as the Lakanto. I have not tried any other one except Swerve which I also like in this recipe. You can use other sweeteners that are not powdered, but sometimes they do leave a grainy mouthfeel. This doesn't both me, but just be aware of that. Liquid sweeteners should work okay for this recipe, but be aware that it takes a LOT less of a liquid than the powdered. You'll probably only need a few drops of the liquids. Peppermint Candies: There are many peppermint candies that are sugar free. Sometimes I can find them at places like Walmart. These sugar free peppermints (affiliate) are just an optional ingredient and the whips will taste great without them. They do add a nice crunch. Most of these candies are sweetened with artificial sweeteners. There are some I have found just by searching the internet that are natural, but I haven't had a chance to test them out for myself. Try ones made with xylitol, monk fruit or stevia if a natural sweetener is important to you. Star Tip: The Wilton 1M star tip for piping the cream is this star tip (affiliate)Piping Bags: This pack of 100 is a great deal on piping bags (affiliate). Nutritional info: