- 480 ml (2 cups) Double / heavy whipping cream
- ½ cup powdered sugar substitute swerve confectioners
- 2 tbsp MCT oil
- 2 tsp vanilla extract
- 2 tsp almond extract
- 240 ml (1 cup) unsweetened almond milk
- 120 g (1 cup) pitted & halved cherries
- 2 tbsp cacao nibs or stevia-sweetened dark chocolate chips
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.
Low Carb Ice Cream Toppings And Mix-ins
Topping 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.