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Quick Chocolate Almond Ice Cream




Source of Recipe


George Stella-Low Carb and Lovin' ItEpisode: Low Carb Comfort Foods


Recipe Introduction


Recipe Summary

Difficulty: Easy
Prep Time: 15 minutes
Inactive Prep Time: 2 hours
Cook Time: 7 minutes
Yield: 4 servings



List of 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

Recipe



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.