into the bowl of a standing mixer, and with the whisk attachment, whip for 20 minutes (Yep, 20 minutes. That’s not a typo!), until light-colored and fluffy (it will look a bit like whipped egg whites). Pour mixture into an 11 x 7 -inch baking dish, cover with plastic wrap and freeze for 3 hours. Cut into cubes and serve alone or with berries and mint.
