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lavender ice cream in bowl with berries

Keto Lavender Ice Cream

Course: Dessert
Cuisine: gluten free, Low Carb
Keyword: keto ice cream, lavender recipes
Prep Time: 20 minutes
Cook Time: 5 minutes
Freezing time: 4 hours
Servings: 10 servings
Calories: 322kcal
Author: Angela Coleby
Lavender ice cream has a subtle, sophisticated taste and pairs well with berries. A low carb ice cream for summer.
Print Recipe

Ingredients

  • 2 cups cream, heavy
  • 1 cup coconut milk, canned
  • 1 cup mascarpone cheese softened
  • ½ cup allulose or other low carb sweetener
  • 1 cup blueberries
  • 1 cup raspberries
  • 2 tablespoons culinary lavender

Instructions

  • Place a 1lb loaf tin (16cm long, 11cm wide and 7cm high (6 x 4 x 3 inches) in the freezer.
  • In a medium saucepan add the cream, coconut milk and lavender buds and place this on a medium heat. When it looks like the mixture is about to boil, remove it from the heat.
  • Let the mixture steep for 15 minutes.
  • Place the blueberries and raspberries into a blender and blitz until smooth.
  • Strain the liquid into a medium bowl to remove the lavender buds.
  • In another medium bowl add the mascarpone and allulose and whisk until smooth.
  • Pour in the coconut mixture and whisk to combine.
  • Add the blended berry mixture and stir until you have an even colour.
  • Remove the tin/container from the freezer and pour the mixture into it. Cover with clingfilm and freeze for at least 4 hours.

Notes

Makes 10 medium servings
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by Spoonacular from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

Nutrition

Serving: 1serving | Calories: 322kcal | Carbohydrates: 6g | Protein: 4g | Fat: 32g | Fiber: 1g