Recipe courtesy of George Stella
Low Carb Quick Chocolate Almond Ice Cream
- Level: Easy
- Total: 2 hr 22 min
- Prep: 15 min
- Inactive: 2 hr
- Cook: 7 min
- Yield: 4 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 258 calorie
- Total Fat
- 25 grams
- Saturated Fat
- 15 grams
- Carbohydrates
- 5 grams
- Dietary Fiber
- 1 grams
Share This Recipe
- Level: Easy
- Total: 2 hr 22 min
- Prep: 15 min
- Inactive: 2 hr
- Cook: 7 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 258 calorie
- Total Fat
- 25 grams
- Saturated Fat
- 15 grams
- Carbohydrates
- 5 grams
- Dietary Fiber
- 1 grams
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.
