RASPBERRY RIPPLE ICE CREAM
23rd August 2024
Category
Classical & MKD Recipes
Fat: 50.56g Protein: 1.78g CHO: 2.52g Kcal: 472 CLASSICAL 11.76:1 RATIO
Notes
Mo’s tip: I made two portions.
You can freeze in lolly moulds and keep in the freezer for a quick treat.
High fat, low carb, and low protein treat or dessert.
Ingredients
- 100g Double cream
- 20g Raspberries
- 20g Granular sweetener
- You will also need a few drops of liquid sweetener or sugar free fruit syrup
Instructions
- Mash the raspberries and strain to remove the pips.
- Stir in the liquid sweetener / syrup.
- Whip the cream and granular sweetener until just beginning to thicken, place in a container.
- Gently stir the raspberry puree through the cream mixture to get a ripple effect.
- Place in the freezer.
- To serve, remove from the freezer for a few minutes to soften a little.
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CLICK HERE FOR DISCOUNTS.