Start whipping cream with mixer until soft peaks form.
Slowly add remaining ingredients.
Continue beating until stiffer peaks form.
Put mixture in freezer.
After 20 minutes, remove from freezer and stir with fork to break up frozen areas around edges.
Keep checking mix every 20 minutes and stir until it’s reached the right consistency.
If you don't like dark chocolate, just swap it out for your favorite kind. Milk chocolate or regular cocoa powder will work too.Add some sugar-free whipped cream and chocolate syrup on top for a little fun!If you don't want it to be too thick, just take it out of the freezer earlier. The longer it stays in the freezer, the thicker it becomes.Use a stand mixer or a hand-held electric mixer. You could mix this by hand, but it will take so much longer. I love my stand mixer and use it all the time!The shake will get rock hard if left in the freezer. So, if the milkshake is completely frozen, let it sit out at room temperature before eating.Store leftovers in an airtight container in the freezer. It will stay fresh for up to 6 months.