A source of saturated fats and low in carbohydrates, this ice cream is perfect for a keto diet. The sweetness of stevia gives the dessert a pleasant taste while keeping it healthy.
Chill 35% cream (500 g), whisk with a mixer for 3-4 minutes.
Add stevia powder (70 g), and whisk again with a mixer for 1-2 minutes.
Pour into a mold and place in the freezer for 8-10 hours.
It is not recommended to store this ice cream for more than a day, as the taste of the ice cream changes by the next day. And it is not as delicious as in the first 8-10 hours.
before putting in the freezer, you can add pieces of chocolate and carefully mix;
instead of 500 g of cream, you can use 300 g of cream and 200 g of mascarpone, Philadelphia or cream cheese (in this case, mascarpone is added at the sweetener addition stage).
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