Keto Raspberry Ice Cream

Keto Raspberry Ice Cream
THE PREPARATION
  • 680 g (24 oz) raspberries, frozen
  • 150 g (5 oz) allulose
  • 50 g (2 oz) fromage blanc 
  • 225 g (8 oz) heavy whipping cream

THE EXECUTION
1. Place frozen raspberries in a bowl. Leave to thaw at room temperature about 30 minutes to an hour.
2. Meanwhile, in a separate bowl, mix to combine the fromage blanc and heavy whipping cream. Refrigerate.
3. When the raspberries have thawed and softened, place in a blender and puree. Pass through a fine-meshed strainer and discard seeds.
4. Stir in allulose. Mix until dissolved.
5. Pour raspberry mixture onto the cream mixture. Mix until homogeneous. Refrigerate for at least 4 hours.
6. Using an ice cream maker, churn per manufacturers instructions.
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