Low Carb Quick Chocolate Almond Ice Cream

Name: Low Carb Quick Chocolate Almond Ice Cream
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H7M0.000S
Total time: P0Y0M0DT2H22M0.000S
Yield: 4 servings
Cuisine: american
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

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Level: Easy
Total: 2 hr 22 min

Prep: 15 min
Inactive: 2 hr
Cook: 7 min

Yield: 4 servings

Level: Easy
Total: 2 hr 22 min

Prep: 15 min
Inactive: 2 hr
Cook: 7 min

Yield: 4 servings

Ingredients

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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.