This low carb lemon hibiscus ice cream is creamy and refreshing, but not too tart. With summertime in full swing, this sugar free and no churn ice cream is a delicious way to cool off.
We have used our hibiscus jam in this ice cream recipe for an alternative to raspberry ripple ice cream. The addition of mascarpone cream gives this keto ice cream a rich and creamy texture.
You may have enjoyed hibiscus tea, but try it in a creamy mascarpone ice cream this summer!
WHAT IS HIBISCUS?
Hibiscus is also known as sorrel in the Caribbean and is the edible variety of hibiscus. It's botanical name is Roselle Hibiscus Sabdariffa but it is also known as Sorrel, Roselle and Bissap.
Hibiscus has a slightly tart flavour, rather like cranberries. We use it for a vibrant keto meringue pie recipe too.
This low carb mascarpone ice cream recipe is an easy one that can be adapted to other flavors too. This is an custard base ice cream but we don't use our ice cream maker for it.
- Heavy cream
- Allulose - Our preferred low carb sweetener for ice cream as it does not have any icy after taste when it cools. Other low carb sweeteners can be used too.
- Lemon - Juice & rind
- Hibiscus Jam - We use our own sugar free recipe.
- Egg yolks
HOW TO MAKE SUGAR FREE HIBISCUS ICE CREAM
The swirl of the sorrel/hibiscus jam gives this mascarpone ice cream a delicious tart taste with a jammy texture. The lemon combines well with the hibiscus flavor too.
Although this is a no churn recipe, this is a custard based recipe with egg yolks. I find it helps give a richer ice cream texture. Try this mixture in an ice cream maker if you have one for a softer consistency.
If you don't want to swirl the hibiscus jam through the ice cream, add a couple tablespoons more and mix until you have a pink colour.
Replace the lemon with unsweetened desiccated coconut.
Swap the lemon juice for lime juice.
The ice cream needs to be covered with cling film in the ice cream. You don't have the icy air forming ice crystals on the surface of the ice cream.
MORE KETO ICE CREAM RECIPES
Although chocolate and strawberry ice cream flavors are classic, try some other flavors for variety.
FREQUENTLY ASKED QUESTIONS
Add a shot of vodka to the ice cream mixture to help prevent ice crystals forming.
Any other berry jam can be used. For a flavour similar to hibiscus, try cranberry sauce.
This ice cream will last in the freezer for up to 3 months, but in all honesty, homemade ice cream is best freshly made. Once it has frozen, it's ready to serve.
If you want the flavour of hibiscus but have not made the jam, use dried hibiscus flowers to flavor the cream before whipping. Steep the flowers in the cream for at least 10 minutes, then strain.
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Lemon Hibiscus Ice Cream
- 4 tablespoons hibiscus jam
- 3 large egg yolks
- ½ cup allulose
- 7 oz mascarpone softened
- 9 oz cream heavy/whipping
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- Place a 1lb loaf tin in the freezer to chill before hand.
- In a large glass mixing bowl, whisk the egg yolks and allulose.
- Place the bowl over a saucepan of simmering water on a medium heat and whisk for at least 8 minutes until the mixture is light, thick and doubled up in volume.
- Remove the egg mixture from the heat and cool.
- Mix in the mascarpone, lemon juice and zest and stir until combined.
- In another medium bowl, whisk the cream until it is stiff.
- Fold the cream into the mascarpone mixture.
- Pour the mixture into the loaf tin and spoon the hibiscus jam on top. With a spoon or knife, swirl the jam into the mixture.
- Freeze for at least 4 hours before serving.
- Store any leftover ice cream in an airtight container.
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