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Mascarpone Ice Cream with Blueberries

Mascarpone Ice Cream with Blueberries

10 MINUTES
This indulgent sugar-free ice cream is perfect for anyone following a ketogenic diet. Made with creamy mascarpone cheese and plump, juicy blueberries, this frozen treat satisfies the sweetest tooth cravings without the carbs. The rich and velvety texture of the mascarpone complements the tangy-sweet flavour of the blueberries, creating a mouth-watering dessert that is hard to resist. Perfect for hot summer days or as a satisfying after-dinner dessert, this Mascarpone Ice Cream with Blueberries is guaranteed to become your new favourite sweet treat on a keto lifestyle.

Ingredients:
 
4 tbsp Double Cream (Heavy Cream)
 
1 pinch Ground Cardamom
 
3 drops Vanilla Extract
 
1 pinch Erythritol
 
2 tbsp Mascarpone
 
100g (0.50 cup) Blueberries
Nutritional Information
392
Calories
18g
Carbs
34g
Fat
3g
Protein
Instructions:
1.

Put blueberries into a blender to blend until smooth

Set aside

2.

Whip the double cream using a whisk or an electric mixer until soft peaks form and set aside

3.

In a separate bowl, mix the mascarpone cheese with erythritol, vanilla, cardamom, blueberry puree, and then fold in the whipped cream

4.

Pour the mixture into a container with a lid and place it in the freezer

5.

Stir the ice cream every 15 minutes until it firms up

This takes about 1-1

5 hours

Enjoy!