Recipe courtesy of George Stella
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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.

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