Mint ice cream with cucumber

This refreshing and unusual ice cream is perfect for summer days. It combines the delicate flavor of cream, the freshness of mint, and a light crunch of cucumber, making it an excellent choice for keto diet enthusiasts.

First, prepare all the ingredients.

Finely chop the fresh mint (5 g). Then grate the cucumber (50 g) on a fine grater and squeeze out the excess liquid to avoid watery ice cream.

After that, proceed to whip the cream.

In a deep bowl, whip the cream (150 g) with stevia (28 g) until soft peaks form. This will help create a light and airy texture for your ice cream.

Then, fold in the finely chopped mint and grated cucumber into the cream mixture, mixing thoroughly until smooth.

When all the ingredients are well combined, transfer the mixture to a freezing container and smooth the surface.

Place the container in the freezer for 3-4 hours to allow the ice cream to set.