Easy Low Carb Ice Cream - cooking recipe

Ingredients

1 cup low-fat ricotta cheese
1 egg yolk (or egg beaters)
splash vanilla extract
2 -3 tablespoons erythritol
pure stevia extract
1 pinch xanthan gum
2 -3 teaspoons cocoa powder
2 teaspoons instant coffee granules

Preparation

Preparation:.
Blend ricotta, egg yolk, cocoa powder, vanilla extract, sweeteners, xanthan gum, and other flavorings together in a blender or food processor until totally smooth. Stir in nuts and chocolate shavings if desired. Pour into plastic tub with a lid and freeze for an hour, stirring well every 20 minutes to break up the ice so it freezes properly. Serve as soon as it's frozen enough to be scoopable. If you decide not to eat it immediately, let it sit out for 10 minutes when you remove it from the freezer before serving.