Quick Chocolate Almond Ice Cream Low Carb

2  tablespoons		sliced almonds
1  cup		heavy cream
1/2  cup		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

Tip: Click on the ingredient links to learn the nutritional information for all the Quick Chocolate Almond Ice Cream Low Carb ingredients. The serving size for any ingredient in Quick Chocolate Almond Ice Cream Low Carb may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

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.