Keto Ginger Ice Cream
Servings: 10 servings
Calories: 193kcal
This rich and creamy ginger ice cream is made with fresh ginger and sugar free candied ginger for a delicious bowl of low carb ice cream.
Print Recipe
Ingredients
- 3 large egg yolks
- ½ cup allulose
- 7 oz mascarpone softened
- 9 oz heavy cream
- 3 tablespoons candied ginger, sugar-free recipe link in notes
- 1 tablespoon fresh ginger, grated
- ½ teaspoon salt
Instructions
- Prepare a medium pan with a few inches of water and simmer.
- In a medium glass bowl, whisk the egg yolks and allulose until smooth.
- Place the bowl over the saucepan of simmering water, ensuring that the bottom of the bowl does not touch the water. Whisk for about 8 minutes until the mixture is thick, pale and fluffy.
- Remove the bowl from the heat and allow to cool.
- Fold in the mascarpone cheese and freshly grated ginger and stir until combined.
- In a separate bowl whisk the cream into stiff peaks.
- Fold the cream into the mascarpone mixture and gently mix.
- Pour into the canister of an ice-cream maker and churn according to manufacturer’s instructions.
- Stir in the candied ginger and spoon the ice cream in an air tight container. Place in the freezer for at least 4 hours until firm.
- Serve with chopped candied ginger.
Notes
We use this recipe for the sugar-free candied ginger: https://ketovegetarianrecipes.com/sugar-free-candied-ginger/
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: 193kcal | Carbohydrates: 2g | Protein: 4g | Fat: 19g