Low Carb Quick Chocolate Almond Ice Cream

Name: Low Carb Quick Chocolate Almond Ice Cream
Prep time: 2 h 22 min
Cook time: 2 h 22 min
Total time: 2 h 22 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons no sugar added almond extract; 2 Tbsps sliced almonds; 237 milliliters heavy cream; 2 Tbsps whole milk ricotta cheese; 118 milliliters sugar substitute (recommended: Splenda); 1 Tbsp unsweetened cocoa powder; 1 teaspoon no sugar added vanilla extract

This recipe serves 4. One serving contains 344 calories, 3g of protein, and 25g of fat. Head to the store and pick up no sugar added almond extract, almonds, no sugar added vanillan extract, and a few other things to make it today. It will be a hit at your Summer event. It is a good option if you're following a gluten free and vegetarian diet. From preparation to the plate, this recipe takes around 2 hours and 22 minutes.

Instructions

Preheat oven to 350 degrees F.

Equipment you will use

Oven

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.)

Ingredients you will need

Almonds

Spread

Equipment you will use

Oven

Frying Pan

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.

Ingredients you will need

Sugar Substitute

Ricotta Cheese

Cocoa Powder

Cream

Equipment you will use

Hand Mixer

Bowl

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.

Ingredients you will need

Whipped Cream