Low Carb Quick Chocolate Almond Ice Cream |
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Prep Time: 15 Minutes Cook Time: 7 Minutes |
Ready In: 22 Minutes Servings: 4 |
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Ingredients:
2 tablespoons sliced almonds |
1 cup heavy cream |
1/2 cup sugar substitute (recommended: splenda) |
1 teaspoon no sugar added vanilla extract |
1/8 teaspoon no sugar added almond extract |
1 tablespoon unsweetened cocoa powder |
2 tablespoons whole milk ricotta cheese |
Directions:
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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