In a blender, blend the heavy cream and cocoa powder together until the cocoa has all mixed in and the cream starts to get frothy.

Add in the allulose, cream cheese, ⅛ teaspoon mint extract, and chocolate extract (if using). Blend until well combined and very thick. Taste and add more mint extract if desired.

Transfer the mixture to an ice cream machine - and churn according to the manufacturer's instructions.

Once the ice cream has churned, scoop it into a container and freeze for at least three hours.