SUGAR FREE MULBERRY MINT ICE CREAM

Prep time

5 mins

Total time

5 mins

Packed with healthy goodness and no effort required whatsoever. You'll be amazed at how good this tastes. No mulberries? No problem. You can use other berries. Same delicious result.

Author: Antya

Recipe type: Ice Cream

Cuisine: Sugar Free. Ketogenic. LCHF. Gluten Free. Grain Free.

Yield: 6

Ingredients

150g fresh or frozen mulberries
100ml coconut milk
250ml double (heavy) cream
3 tbsp powdered erythritol (U.S. option HERE)
½ tsp pure stevia powder (U.S. option HERE)
6-7 mint leaves
½ tsp vanilla extract (U.S. option HERE)
½ tsp Locust Bean Gum (U.S. option HERE)

Instructions

break up the mint leaves, add mulberries and blitz, using an immersion blender, until very smooth.
(optional) sift it through a fine mesh sieve for extra smoothness.
transfer to a jug, incorporate all other ingredients and whisk until well blended.
if you use fresh berries, leave the mix in the fridge for a few hours to get cold (or in the freezer for 20 mins).
start your ice cream maker (U.S. option HERE), give your ice cream mix a good last second stir and pour into the machine.
remove when creamy and fairly solid (a mass will stick to the rotating blades).
transfer to serving dishes and enjoy immediately, or keep in an airtight container in the freezer.

Notes

If you freeze it, transfer the container to the fridge 2 hours before serving. It will defrost gradually and have a better consistency.

Metric kitchen scales are an inexpensive yet invaluable gadget to ensure accurate measurement of ingredients. Store them upright in a cupboard or over your worktop and they'll only take up a tiny bit of space. Click HERE for the ones I use. For U.S. option click HERE.

Nutrition

Serving: ⅙ Calories: 220 Fat: 22g Net Carbs: 3g Protein: 1.2g

Recipe by Queen Keto at https://queenketo.com/sugar-free-mulberry-mint-ice-cream/