The nutritional values above are per ice cream, calculated for 5 large ice creams. The nutritional values indicated per dish are merely an indication. Since the nutritional value can vary greatly depending on the brand/product you use, it has a significant impact on the overall nutritional value of a complete dish. Additionally, everyone consumes different quantities, so it’s always best to calculate the nutritional value based on the ingredients you use and the portion size you eat. Don’t know how to calculate it yourself? You can read about it here.
Whipped Cream Ice Cream with Raspberry and Chocolate
Raspberry, chocolate, and cream are indeed a fantastic combination! The flavors complement each other perfectly, giving you a deliciously creamy yet refreshing ice cream, topped with a hint of chocolate, yummy!!
Apart from the fantastic taste, these ice creams are also incredibly simple to make. So, with these fully keto whipped cream ice creams with raspberry and chocolate, you really have no excuse to be tempted by unhealthy ice creams in the summer!
The Ingredients
For 5 large ice creams
- 120 grams of frozen raspberries
- 1 ½ tbsp erythritol powdered sugar
- 200 ml liquid unsweetened heavy cream
- ½ tsp vanilla
- 55 grams of mascarpone
- ¼ tsp xanthan gum
- about 80 grams of (keto-friendly) chocolate
- optional: cocoa powder
The Preparation
Whip the heavy cream together with the erythritol until it’s almost (but not quite) stiff. Add the mascarpone, vanilla, and xanthan gum, and mix well.
Put the frozen raspberries in a blender and blend them into fine granules.
Decide how you want the filling to be
There are several options, such as:
– Blending the raspberries into the mixture for raspberry ice cream.
– Vanilla ice cream with raspberry bits (fold the raspberry granules into the whipped cream mixture).
– Chocolate ice cream with raspberry bits (add cocoa powder to the whipped cream mixture now and mix well, then fold in the raspberry granules).
Divide the whipped cream mixture into the chosen molds and place them in the freezer. Once the mixture is well frozen, melt the chocolate using a double boiler (au bain-marie) and remove the ice creams from the molds.
Using a spoon, distribute the melted chocolate over the ice creams and return them to the freezer for a short while as the warm chocolate will soften the ice cream.
Tip: Let the ice creams sit at room temperature for 5 to 10 minutes before digging in. That’s when the ice cream’s texture is at its best.