One of the principal ideas here at The Diabetic Kitchen and Cook is that eating for Type 2 Diabetes should not be boring, or lacking in flavor. This recipe for homemade ice cream proves just that. Mocha Almond Madness Ice Cream is a decadent combination of intense chocolate flavor, rich creaminess, and crunchy almonds that will have you feeling satisfied with a moderate serving. It needs to freeze for several hours, so it makes a great do-ahead dessert for a special occasion. A sugar-free chocolate topping and a little bit of extra slivered almonds provide the final flourish.
Combine first 4 ingredients (heavy cream, whole milk, instant coffee or espresso powder and Splenda sweetener) in a medium saucepan. Heat over med-low heat until coffee and Spenda dissolve.
Add chocolate chips and stir constantly until chocolate is melted. Remove from heat and add the vanilla extract.
Pour into a freezable container with a lid, and freeze for 4 hours.
Take out of the freezer and stir in almonds, then replace in freezer. Freeze for two more hours or overnight before serving.
Ice cream made with Splenda can freeze really hard, so it is best to remove it from the freezer 20 minutes before serving (or soften in the microwave by heating at 50% power for 30-60 seconds.)
Ice cream can be topped with sugar-free chocolate topping and sprinkled with additional slivered almonds.
Sugar-free chocolate topping: Stir together 2 TBS. cocoa powder, 6 TBS. Splenda sweetener, 2 TBS. hot water, 1 drop vanilla extract, a few grains of salt. Stir until all is dissolved; serves 4. For best results, make the topping one day before serving and keep refrigerated.