1 cup heavy cream
1/2 cup water
1/2 cup Atkins Sugar Free Chocolate Syrup
2 Tbs cocoa powder
2 tsp chocolate extract
1 tsp vanilla extract


In a medium saucepan, combine cream, water and syrup. Bring to a boil over medium heat. Reduce heat to low; cook, stirring occasionally, 5 minutes. Remove from heat. Stir in chocolate and vanilla extracts.
Pour mixture into an 8-inch square pan. Freeze until almost solid, about 3 hours. To serve, transfer mixture to blender or food processor and blend until softened. Transfer to glasses.