Sugar Free Keto Ricotta Ice Cream
Servings: 5 scoops (100g each)
Truly indulgent and silky-smooth. No cooking and no raw eggs.
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Ingredients
- 200 g ricotta
- 200 g double cream
- 60 g allulose
- ½ tsp pure stevia powder
- ½ tsp beef gelatine powder
- 1.5 tsp vanilla extract
- 8 g glycerine
Optional (but recommended)
- 10 drops vanilla custard flavouring or other flavouring of your choice
Instructions
- sprinkle gelatine over 40g cold water, stir, and leave to bloom for 10 minutes.½ tsp beef gelatine powder
- activate the gelatine by heating it in your microwave until completely dissolved, stir and leave to cool.
- using an electric hand-held whisk, whip cream and sweeteners to soft stage.200 g double cream, 60 g allulose, ½ tsp pure stevia powder
- add remaining ingredients as well as cooled gelatine water, and whip again until you have a creamy, dense mixture.200 g ricotta, 1.5 tsp vanilla extract, 10 drops vanilla custard flavouring, 8 g glycerine
- freeze in the same bowl to a semi-solid consistency (approx 2 hours, depending on your freezer temperature).
- loosen the solid outer parts with a spatula, then whip for 2 minutes.
- immediately pour into a suitable container, seal and freeze.
- before serving, thaw at room temperature for 15 minutes, or in the fridge for 30-45 minutes, and your ricotta ice cream will be velvety-smooth and soft enough to scoop, without puddles of liquid and solid chunks.
Notes
1 scoop = 100g
Use Metric Kitchen Scales to weigh your ingredients accurately.
If using an ice cream machine there is no need to re-whip the mixture.
For a super-easy chocolate sauce, check this out.
Nutrition
Serving: 1scoop | Calories: 228kcal | Carbohydrates: 1.8g | Protein: 3.4g | Fat: 23g
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