Almond Flour – 1 Tbsp
Cream Cheese (at room temperature) – ½ Cup
Butter (at room temperature) – 2 Tbsp
Vanilla Extract – 1 Tsp (Optional)
Dark Chocolate (I used Lindt 85%) – 10 Gm (1 square) (Optional)
Powdered Stevia – 1 Tsp
1. Using a handheld blender, blend together all the ingredients except the chocolate.
2. Pour in an airtight container and refrigerate for 2 hours.
3. Just before serving, melt the chocolate in Microwave and pour over the scooped out ice cream.
4. Serve and enjoy.
If you want to make perfect scoops of this ice cream, set it in the fridge instead of the freezer. If you set it in deep freezer, then you’ll have to keep it at room temperature for 5 minutes before scooping out.