I am a huge chocolate ice cream fan! I am one of these people that doesn’t have the words “too chocolaty” in my vocabulary. So this extra chocolaty low carb no churn burnt almond fudge ice cream makes my taste buds sing hallelujah’s! I love the crunch from the toasted almonds and the almond and deep chocolate flavor that run through the creamy ice cream are down right delectable!
This recipe is super easy to make too!
If you are looking for a another flavor to make along side this one try my low carb no churn mint chocolate chip ice cream RECIPE HERE.
How to make low carb NO CHURN burnt almond fudge ice cream:
makes ~2.5 cups
- 1 cup heavy whipping cream
- 1/3 cup Truvia – sugar cane blend
- 2 tablespoons cacao powder or cocoa powder
- 1 teaspoon vanilla flavoring
- 1/2 teaspoon Almond extract
- pinch of salt
- 1/4 cup toasted almonds bits and pieces
Instructions
- In a mixing bowl, add whipping cream, truvia, cacao powder, vanilla, almond extract and salt, lightly stir.
- Let the mixture sit for 5 minutes so the sugar can begin dissolving.
- With a whisk attachment on an electric mixer, whip cream until it is fluffy and stiff peaks. scrape down the sides of the bowl so the cacao powder gets mixed in. Do not break your cream.
- Fold in toasted almonds.
- Add the whipped mixture into a freezer container, cover.
- Freeze 6 hours.
- Let mixture defrost slightly before scooping out with a warm ice cream scoop. This mixture will seem a little crumbly at first. Remember that you don’t have the sugar that keeps everything together.
- Enjoy!
Low Carb NO CHURN Burnt Almond Fudge Ice Cream
Easy low carb no churn ice cream recipe!
Ingredients
- 1 cup heavy whipping cream
- 1/3 cup Truvia - sugar cane blend
- 2 tablespoons cacao powder or cocoa powder
- 1 teaspoon vanilla flavoring
- 1/2 teaspoon Almond extract
- pinch of salt
- 1/4 cup toasted almonds bits and pieces
Instructions
- In a mixing bowl, add whipping cream, truvia, cacao powder, vanilla, almond extract and salt, lightly stir.
- Let the mixture sit for 5 minutes so the sugar can begin dissolving.
- With a whisk attachment on an electric mixer, whip cream until it is fluffy and stiff peaks. scrape down the sides of the bowl so the cacao powder gets mixed in. Do not break your cream.
- Fold in toasted almonds.
- Add the whipped mixture into a freezer container, cover.
- Freeze 6 hours.
- Let mixture defrost slightly before scooping out with a warm ice cream scoop. This mixture will seem a little crumbly at first. Remember that you don’t have the sugar that keeps everything together.
- Enjoy!