| Level: | Easy |
| Total: | 2 hr 22 min |
| Prep: | 15 min |
| Inactive: | 2 hr |
| Cook: | 7 min |
| Yield: | 4 servings |
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
Instructions
- 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.
Nutrition Facts
| Calories | 258 calorie |
| Total Fat | 25 grams |
| Saturated Fat | 15 grams |
| Carbohydrates | 5 grams |
| Dietary Fiber | 1 grams |
Reviews
Very tasty and creamy. The almonds give a great crunch. I am going to try less Splenda next time. I think I would like just a little less of the sweetener.