2 C Heavy Cream
3/4 C Splenda
2/3 C Half & Half
2 Tbsp. Da Vinci SF Chocolate
1 Tbsp. Da Vinci SF Amaretto

Pour the 2 Cups Cream in a bowl. (I use a 4 Cup measuring cup to mix it in).
Whisk in the Splenda 1/4 cup at a time.
Pour in the Half & Half and whisk, blending well.
Add the Da Vinci Syrup.
Pour into ice cream maker, following manufactures instructions.

Makes 1 quart.

Note:

I like to store mine in a Rubbermaid container.

If it’s too hard to serve, say the next day, after it sets up, just nuke it briefly on med, and it’ll scoop out much easier