Keto Mango Ice Cream
Mango adds carotenoids and a bright fruit aroma, while cream provides a rich fatty base. Allulose keeps the dessert sweet without sucrose, and short mixing during freezing helps reduce large ice crystals.
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Inventory: Blender, Mixer
313
Servings: 8 (1 serving ≈ 84 gram)
Digestion time: 3 hour
Blend mango flesh (250 g), allulose (100 g), and juice from lemon (20 g) until smooth.
Whip cream 35% fat (300 g) to firm peaks and gently fold it into the fruit base.
Transfer the mixture to a wide container and freeze for about 4 hours. Every 30 minutes, take it out 4–6 times and mix with a whisk or mixer, breaking up the frozen edges.
After the last mixing, leave the ice cream in the freezer until fully set.
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