Low Carb Quick Chocolate Almond Ice Cream Recipe

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Low Carb Quick Chocolate Almond Ice Cream
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  1. Preheat oven to 350 degrees F.
  2. Spread almonds out on a sheet pan and bake for about 5 to 7 minutes until just golden brown. (Watch them carefully as they can burn easily.) Remove and cool.
  3. With an electric mixer on high, whip the heavy cream in a bowl just until frothy and add in the sugar substitute, extracts, cocoa powder, and ricotta cheese. Continue to whip on high until peaks form. Be careful not to over-whip, or cream will break.
  4. Fold in toasted almonds. Using a 3-ounce ice cream scoop, place 1 scoop each in a champagne glass and freeze as faux ice cream or serve refrigerated as a parfait. If desired, garnish with low carb whipped cream, toasted almonds, a strawberry fan, cocoa powder, and a sprig of fresh mint.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 157.64 Kcal (660 kJ)
Calories from fat 132.86 Kcal
% Daily Value*
Total Fat 14.76g 23%
Cholesterol 45.05mg 15%
Sodium 35.55mg 1%
Potassium 82.26mg 2%
Total Carbs 5.31g 2%
Sugars 0.38g 2%
Dietary Fiber 0.93g 4%
Protein 2.74g 5%
Vitamin C 0.3mg 1%
Iron 0.3mg 2%
Calcium 73.5mg 7%
Amount Per 100 g
Calories 338.06 Kcal (1415 kJ)
Calories from fat 284.92 Kcal
% Daily Value*
Total Fat 31.66g 23%
Cholesterol 96.61mg 15%
Sodium 76.24mg 1%
Potassium 176.41mg 2%
Total Carbs 11.38g 2%
Sugars 0.82g 2%
Dietary Fiber 2g 4%
Protein 5.88g 5%
Vitamin C 0.6mg 1%
Iron 0.7mg 2%
Calcium 157.7mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.2
  • 5

Good Points

  • saturated fat free,
  • low sodium

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