Low Carb Quick Chocolate Almond Ice Cream

• 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

1. Preheat oven to 350 degrees F.
2. Spread almonds out on a sheet pan and bake for about 5 to 7 minutes until just golden brown.
3. (Watch them carefully as they can burn easily.)
4. Remove and cool.
5. 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.
6. Continue to whip on high until peaks form.
7. Be careful not to over-whip, or cream will break.
8. Fold in toasted almonds.
9. 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.
10. If desired, garnish with low carb whipped cream, toasted almonds, a strawberry fan, cocoa powder, and a sprig of fresh mint.

almonds, heavy cream, sugar substitute, vanilla, cocoa, milk ricotta cheese

Taken from www.foodnetwork.com/recipes/low-carb-quick-chocolate-almond-ice-cream-recipe.html (may not work)