Low Carb Quick Chocolate Almond Ice Cream

chocolateicecream

Low Carb Quick Chocolate Almond Ice Cream

 

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.

 

Health and Wellness Associates

Archived

312-972-WELL

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Posted on February 8, 2017, in Diets and Weight Loss, Foods, Uncategorized and tagged , , , , , , , , . Bookmark the permalink. Leave a comment.

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