2tbspcacao nibs or stevia-sweetened dark chocolate chips
Instructions
In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl using an electric mixer, beat whipping cream at high speed until stiff peaks start to form.
Gradually add the sugar substitute, beating after each addition. Beat in MCT oil and vanilla and almond extracts.
Add the almond milk in two additions, beating after each addition. Place the bowl in the freezer and chill for 1 hour, then stir in the cherries and cacao nibs. Chill for 1 more hour, stirring the mixture well before transferring it to a metal or ceramic loaf pan. Sprinkle the top with additional cacao nibs and chopped cherries.
Cover with plastic wrap and freeze at least 2 hours until hardened. Serve as desired.
Notes
Low Carb Ice Cream Toppings And Mix-insTopping and mix-ins are endless! You are limited only by what you like and of course the number of carbs in these.Feel free to replace the almond extract with any flavour and sub the cherries and cacao nibs for any fruits, nuts, or candies that you’d like. Sugar-free jams, fudge sauce and chocolate sauce are a great topping idea too.++Weight Watchers Points in Low Carb Ice CreamThere are 7 Freestyle SmartPoints in each serving of Low Carb Ice Cream.