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!