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Low Carb Quick Chocolate Almond Ice Cream

Recipe courtesy George Stella

Show: Low Carb and Lovin' ItEpisode: Low Carb Comfort Foods

  • Cook Time

    7 min

  • Level

    Easy

  • Yield

    4 servings

Close

Times:

Prep
15 min
Inactive Prep
2 hr 0 min
Cook
7 min
Total:
2 hr 22 min
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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

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.

Low Carb Quick Chocolate Almond Ice Cream
Rated: 5 stars out of 520 Reviews

Nutrition Facts

Nutritional Analysis
per serving
Calories
258
Fat
25 grams
Saturated Fat
15 grams
Carbohydrates
5 grams
Fiber
1 gram
Net Carbohydrates
4 grams
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