Low Carb Quick Chocolate Almond Ice Cream

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   ["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."]

* Per serving · 4 servings · Values may vary.

No additional tips available.