Make the hot chocolate base by combining the unsweetened almond milk, unsweetened cocoa powder, low carb sweetener, ground ginger and ground cinnamon in a small saucepan.

Cook over a low-medium heat until everything has dissolved, then leave to cool.

Pour the cooled mixture into a blender, and add the low carb vanilla ice cream.

Blend well, then pour into a serving glass or mug. Garnish with whipped cream and/or low carb chocolate shavings, if you like!