Recipe courtesy of George Stella
Save Recipe Print
Low Carb Quick Chocolate Almond Ice Cream
Total:
2 hr 22 min
Prep:
15 min
Inactive:
2 hr
Cook:
7 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Total:
2 hr 22 min
Prep:
15 min
Inactive:
2 hr
Cook:
7 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Ingredients

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.

Best of Food Network 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Quick Vanilla Buttercream Frosting

Recipe courtesy of Gale Gand

Chocolate Peanut Butter Cup Cookies

Recipe courtesy of Ree Drummond

Chocolate Cupcakes and Peanut Butter Icing

Recipe courtesy of Ina Garten

Quick Tiramisu

Recipe courtesy of Rachael Ray

Chewy Chocolate Chip Cookies

Recipe courtesy of Food Network Kitchen

Chocolate Chip Cookies

Recipe courtesy of Food Network Kitchen

Macadamia-Almond Christmas Cookies

Recipe courtesy of Nancy Fuller

Chocolate Truffles

Recipe courtesy of Food Network Kitchen

Double Chocolate Brownies

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword