Cookie Notice
This website uses cookies to enhance user experience and gather analytical data to better improve our services.
See our Privacy Policy for more information.

Mascarpone Ice Cream with Raspberries

Mascarpone Ice Cream with Raspberries
10 MINUTES
This delicious dessert combines the richness of mascarpone cheese with the tartness of raspberries for a truly indulgent treat. The base of the ice cream is made with a creamy combination of double cream, egg yolks, and mascarpone cheese, resulting in a smooth and velvety texture. The addition of fresh raspberries gives the dessert a burst of flavour, creating a perfect balance between sweet and tangy. Whether enjoyed as a post-dinner treat or as a refreshing snack on a hot day, this mascarpone ice cream with raspberries is sure to satisfy your sweet tooth while adhering to the principles of a ketogenic diet.
Ingredients:
 
4 tbsp Double Cream (Heavy Cream)
 
1 pinch Ground Cardamom
 
3 drops Vanilla Extract
 
1 Egg Yolk(s)
 
1 tsp Erythritol
 
3.5 tbsp Mascarpone
 
150g (0.66 cup) Raspberries
Nutritional Information
575
Calories
27g
Carbs
50g
Fat
7g
Protein
Instructions:
1.

Put raspberries in a food processor or use a stick blender to blend until smooth

Set aside

2.

Whip double cream until soft peaks form and set aside

3.

In a separate bowl, beat egg yolks, erythritol, vanilla extract, and ground cardamom until fluffy

Mix in mascarpone cheese, raspberry puree, and then fold in the whipped cream

4.

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

5.

Stir the ice cream every 15 min until it firms up

This takes about 1-1

5 hrs

Enjoy!

6.

*NOTE: feel free to use frozen berries

7.

**NOTE: feel free to substitute our suggested sweetener with any other sugar-free sweetener you have