Keto No-Churn Strawberry Mascarpone Ice Cream Recipe

Desserts
Gluten Free
Snacks
Vegetarian
3.5/5
(13 reviews)
Keto No-Churn Strawberry Mascarpone Ice Cream
Zylo Recipes

Description

Imagine a frozen dessert that dances on your tongue, a sweet and tangy symphony that awakens the senses. This ice cream begins with a base of rich, creamy Italian mascarpone, its subtle sweetness providing the perfect canvas for the vibrant flavors to come. The mascarpone lends an unparalleled smoothness to the ice cream, a luxurious texture that melts effortlessly in your mouth.

Fresh strawberries, bursting with summer's sunshine, are the stars of this creation. Their natural sweetness is tempered by a delightful tartness, creating a flavor profile that is both refreshing and satisfying. A portion of these luscious berries is transformed into a vibrant sauce, capturing the essence of their fruity goodness.

This sauce is then artfully swirled into the mascarpone base, creating ribbons of color and flavor that run throughout the ice cream. Each spoonful offers a delightful surprise, a burst of intense strawberry flavor that complements the creamy mascarpone perfectly. The swirling of the strawberry sauce not only enhances the flavor but also creates a visually stunning dessert.

The ribbons of red and pink against the pale cream background are a feast for the eyes, making this ice cream as beautiful as it is delicious. As the ice cream churns, the strawberry sauce maintains some of its texture which is a delight, which creates soft pockets of concentrated fruit flavor. This careful balance of sweet and tart, creamy and fruity, makes this ice cream a truly unforgettable experience.

It's the perfect treat on a warm day, a sophisticated dessert to impress your guests, or simply a comforting indulgence to brighten your day. It is more than just a frozen dessert; it's a celebration of simple, high-quality ingredients brought together in perfect harmony.

Preparation Time

Prep Time
4 h 25 min
Cook Time
15 min
Total Time
4 h 40 min

Nutrition Information

Per 1 servings (3 oz each--total batch weight 2 lbs) serving
C
Calories
1800 Kcal

C
Carbs
15 g
Fi
Fiber
5 g
Sugar
10 g

P
Protein
30 g

C
Fats
180 g
Saturated Fats 120 g
Unsaturated Fats 50 g

Cholestrol 400 mg
Sodium 150 mg
Potassium 300 mg
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Ingredients

    1.
    Strawberries
    Strawberries
    1-¾ cup
    2.
    The Ultimate Icing Sugar Replacement by Swerve
    The Ultimate Icing Sugar Replacement by Swerve
    2 tablespoon
    3.
    Kosher Salt by No Name
    Kosher Salt by No Name
    ⅛ tsp
    4.
    Baking Aids Xanthan Gum by Bob's Red Mill
    Baking Aids Xanthan Gum by Bob's Red Mill
    ¼ teaspoon
    5.
    Lemon Juice
    Lemon Juice
    ½ teaspoon
    6.
    Water
    Water
    2 tablespoon
    7.
    Mascarpone Italian Sweet Cream Cheese by Belgioioso Cheeses
    Mascarpone Italian Sweet Cream Cheese by Belgioioso Cheeses
    8 ounce
    8.
    The Ultimate Icing Sugar Replacement by Swerve
    The Ultimate Icing Sugar Replacement by Swerve
    2 tablespoon
    9.
    Kosher Salt by No Name
    Kosher Salt by No Name
    ⅛ tsp
    10.
    Heavy Cream
    Heavy Cream
    2 cup
    11.
    The Ultimate Icing Sugar Replacement by Swerve
    The Ultimate Icing Sugar Replacement by Swerve
    2 tablespoon
    12.
    Kosher Salt by No Name
    Kosher Salt by No Name
    ⅛ tsp
    13.
    Vanilla Extract
    Vanilla Extract
    1-½ teaspoon

Instructions

    1.
    Combine 2 T Swerve with frac14 teaspoon xanthan gum and a frac18 teaspoon of kosher salt.
    2.
    Dice strawberries into a small dice. Place into a small saucepan along with the sweetener mixture, lemon juice and 2 T water.
    3.
    Cook over medium-heat stirring continuously until the mixture thickens. Allow mixture to cool in the fridge until well chilled. It will continue to thicken as it cools.
    4.
    Place mascarpone cheese in a medium mixing bowl. With a hand mixer, blend in 1/2 cup Swerve with frac18 teaspoon of kosher salt. Set in the fridge while preparing the whipped cream.
    5.
    In a clean stand mixer or hand mixer with a clean bowl, whip the heavy cream (make sure cream is straight from the fridge/cold) on high until soft peaks form. Add frac14 cup of Swerve, frac18 teaspoon of kosher salt and 1 frac12 teaspoons of vanilla extract and continue mixing until stiff peaks form.
    6.
    Add a big scoop of whipped cream to the mixed mascarpone cheese mixture and fold in to lighten the mixture.
    7.
    Add the mascarpone/whipped cream mixture to the larger bowl of whipped cream and fold gently to combine. Then fold in the chilled strawberry sauce very gently and only a few times to create nice swirls of strawberries without overmixing it in. Alternatively, you could scoop the whipped cream mixture into the loaf pan, top with the strawberry sauce and then swirl the sauce in with a butter knife.
    8.
    Scoop into a parchment lined loaf pan. Freeze for 3-4 hours until cold, but not super hard. Allow to defrost at room temp until soft enough to scoop if it does become too frozen.