1 cup of heavy cream 1/2 cup of Atkins Sugar Free chocolate syrup 1/2 cup of water 2 tablespoons of cocoa powder 1 teaspoon of vanilla extract
In a medium saucepan combine cream, syrup, water, and cocoa powder. Bring to a boil over medium heat. Reduce heat to low; cook, stirring occasionally, 5 minutes. Remove from heat and stir in vanilla.
Pour mixture into two ice cube trays. Freeze 2 hours. Before serving transfer cubes in 2 batches to a food processor (or chop by hand) and process until mixture is finely chopped and slushy.
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