Low-carb blueberry ice cream

Low-carb blueberry ice cream

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.

Low-carb blueberry ice cream

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.
USMetric
6 servingservings

Ingredients

  • 1 cup 240 ml heavy whipping cream
  • 3 3 egg yolkegg yolks
  • 1 tbsp 1 tbsp erythritol (optional)
  • ½ tsp ½ tsp vanilla extract
  • ½ tsp ½ tsp ground cardamom (green)
  • ½ ½ lemon, the zestlemons, the zest
  • 8 oz. (1 cup) 230 g (240 ml) mascarpone cheese
  • 6 oz. 170 g frozen blueberries or frozen blackberries
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Instructions

  1. Take the blueberries from the freezer. Whip the cream until soft peaks form and set aside.
  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.
  3. Fold the half-thawed blueberries into the mixture. Pour the mixture into a container with a lid and place in the freezer.
  4. Stir the ice cream every fifteen minutes until it firms up. This takes about 1-1.5 hours.

Tip!

Try raspberries instead of blueberries for even fewer carbs, about 3.5 g per portion. You can substitute cream cheese or ricotta for the mascarpone for a slightly different flavor profile.