Photo: Low Carb Quick Chocolate Almond Ice Cream Recipe
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
Preheat oven to 350 degrees F.
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.
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.
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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By lamorninglauri
on November 12, 2011
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I made one change to the initial recipe, which was using Stevia/Truvia instead of Splenda. The only thing I would change for the next batch is going to be reduce the powder truvia to 1/4 c instead of what was called for. Also, I think I may add a bit more cocoa powder. The texture was PERFECT and very creamy. It was in the freezer for about 4 hours before we actually at it. I thought of other additions to make to that would be "gourmet-type" ice cream...maybe imitation maple with a few sprinkles of bacon bits (minus the chocolate of course, just plain vanilla, and I might even try a pumpkin spice flavor. I'll try them and let you know.
By leighannc_4864313
Richmond, VA
on February 26, 2011
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according to the chart on the right hand of the screen the Net carbs are 4.
Calories 258
Fat 25 grams
Saturated Fat 15 grams
Carbohydrates 5 grams
Fiber 1 gram
Net Carbohydrates 4 grams
By vetlori_12407575
SEVIERVILLE, 82
on July 31, 2010
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Nutritional Info
* Servings Per Recipe: 4
* Amount Per Serving
* Calories: 242.0
* Total Fat: 24.7 g
* Cholesterol: 85.5 mg
* Sodium: 29.5 mg
* Total Carbs: 9.3 g
* Dietary Fiber: 0.8 g
* Protein: 3.0 g
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