Sugar-free mocha ice cream with chocolate drops

1. Separate the eggs and beat the egg whites until stiff using the whisk attachment of a hand mixer.

2. Whip the cream in a separate bowl until stiff.

3. Whisk the egg yolk, erythritol and coffee powder together well in a bowl.

4. Add the cream, beaten egg whites and Cocoa Drops whole milk and fold in carefully.

5. Pour the mixture into an ice cube tray and place it in the freezer for at least 4 hours.

6. Before serving, place the ice cubes in a high-performance blender and shred on the highest setting.