Place the butter and the chocolate chips in a small microwave safe bowl. Microwave for 30 seconds, then stir. repeat until it's all melted. Stir in 2 tbsp of heavy whipping cream.
Spread this mixture out onto a plate lined with a piece of parchment paper, to about ¼ inch thickness. Place in the freezer for at least 30 minutes until it is solid.
Remove from the freezer and use a pizza cutter or a small knife to slice the chocolate into small squares. Then return to freezer while you make the ice cream.
In a large bowl, combine the remaining heavy cream, the peppermint extract, erythritol and the food coloring (if using).
Mix with an electric hand mixer on medium speed, until it doubles in size and becomes a thick, whipped cream consistency.
Remove the chocolate from the freezer. Gently peel away the parchment and fold the chocolate into the heavy cream mixture.
Transfer the mixture to a freezer safe container with a lid. Allow to freeze for 4-5 hours before serving.
*Nutrition info for 1 serving (approximately ½ cup) - 246 calories, 26g fat, 3g carbs, 1g fiber, 2g protein. 2g net carbs! (net carbs = total carbs - fiber)*Nutrition info is only an estimate and will vary based upon the exact brands used for each ingredient, as well the recipe yield.