In a mason jar, add the double cream, swerve, vanilla extract and sugar free chocolate chips. Add the lid, then shake the mason jar continiously until the cream is thick and mixed well. Place the jar in freezer for approximately 3-4 hours, until the ice cream sets.
Best served straight away.
1 cup of double cream
1/3 a cup of swerve
1 tablespoon of vanilla extract
1 tablespoon of sugar free chocolate chips