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By Kimberly Thom

Low-carb blueberry ice cream

Name: Low-carb blueberry ice cream
Prep time: 1 h 30 min
Total time: 1 h 30 min
Ingredients: 1 cup heavy whipping cream; 3 egg yolks; 1 tbsp erythritol (optional); 1/2 tsp vanilla extract; 1/2 tsp ground cardamom (green); 1/2 lemon, the zest; 8 oz. mascarpone cheese; 6 oz. frozen blueberries or frozen blackberries

4 steps

Prep:1h 30min

Icy cool. Unbelievably creamy. Amazingly fresh, and low carb. Blueberry, yes, but notes of lemon and cardamon add a sophisticated edge. And the cheese adds complexity. In a word, SAVOR.

Updated at: Thu, 17 Aug 2023 12:24:12 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories338 kcal (17%)

Total Fat32.7 g (47%)

Carbs6.6 g (3%)

Sugars5.1 g (6%)

Protein3.8 g (8%)

Sodium35.1 mg (2%)

Fiber0.9 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1 cupheavy whipping cream

3egg yolks

1 Tbsperythritol

optional

½ tspvanilla extract

½ tspground cardamom

green

0.5lemon

the zest

8 ozmascarpone cheese

6 ozfrozen blueberries

or frozen blackberries

Instructions

Step 1

1 Take the blueberries from the freezer. Whip the cream until soft peaks form and set aside.

Step 2

2 In a separate bowl, beat egg yolks, optional sweetener, vanilla, cardamom and lemon zest until pale and fluffy. Mix in the mascarpone cheese and then fold in the whipped cream.