Ice cream with mascarpone and strawberries: recipe available on keto and LCHF, vitamins and minerals in the dish, macronutrients (calories, proteins, fats, carbohydrates), and index values

Nutrient	% of RDA
No nutrients exceed 1% of the RDA

Kitchen: Italian

Inventory: Blender, Mixer

Difficulty: simple

625

Servings: 3 (1 serving ≈ 101 gram)

Digestion time: 4 hour

Complete protein: ✔

Ingredients:

Instructions:

If using fresh strawberries (75 g), wash them thoroughly and remove the stems.

If using frozen strawberries, allow them to thaw slightly.

Blend the strawberries into a puree.

Whip the heavy cream (150 g) to soft peaks with a mixer on medium speed.

In a separate bowl, soften the mascarpone (50 g) for easier mixing with other ingredients.

Gently fold mascarpone, strawberry puree, and stevia powder into the whipped cream until smooth.

Transfer the mixture into a freezer-safe container, cover with a lid or plastic wrap to prevent ice crystals.

Freeze for 8-11 hours until firm.

Allow the ice cream to soften slightly at room temperature before serving.

Due to the mascarpone, this simple ice cream has a creamier texture and takes 1-2 hours longer to freeze compared to regular cream-based ice cream.

Health benefits
Boosting Immunity

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Proteins	2.4
Digestible proteins	0.8
Fats	24.7
Net carbohydrates	3.2
Calories	242 kcal
Indexes
Glycemic index	10.7
Glycemic load	0.8
Insulin index, II	14
Disease inflammatory index, DII	-0.11
Antioxidant, ORAC	1 065

	Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid
Recommendations (2)
Reduce the amount carbohydrates Add more proteins