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prep time
4 h 25 min
cook time
15 min
ready time
4 h 40 min
Keto No-Churn Strawberry Mascarpone Ice Cream
This ice cream has such a nice tartness from Italian mascarpone cheese and fresh strawberries. The star of this ice cream is the fresh strawberry sauce that is deliciously swirled into the ice cream base before freezing.
Net Carbs
2.9 g
Fiber
0.6 g
Total Carbs
8.8 g
Protein
3.1 g
Fats
27 g
273 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Strawberries
1-¾ cup
The Ultimate Icing Sugar Replacement by Swerve
2 tablespoon
Kosher Salt by No Name
⅛ tsp
Baking Aids Xanthan Gum by Bob's Red Mill
¼ teaspoon
Lemon Juice
½ teaspoon
Water
2 tablespoon
Mascarpone Italian Sweet Cream Cheese by Belgioioso Cheeses
8 ounce
The Ultimate Icing Sugar Replacement by Swerve
2 tablespoon
Kosher Salt by No Name
⅛ tsp
Heavy Cream
2 cup
The Ultimate Icing Sugar Replacement by Swerve
2 tablespoon
Kosher Salt by No Name
⅛ tsp
Vanilla Extract
1-½ teaspoon
Recipe Steps
steps 8
4 h 40 min
Step 1
Combine 2 T Swerve with ¼ teaspoon xanthan gum and a ⅛ teaspoon of kosher salt.Step 2
Dice strawberries into a small dice. Place into a small saucepan along with the sweetener mixture, lemon juice and 2 T water.Step 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.Step 4
Place mascarpone cheese in a medium mixing bowl. With a hand mixer, blend in 1/2 cup Swerve with ⅛ teaspoon of kosher salt. Set in the fridge while preparing the whipped cream.Step 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 ¼ cup of Swerve, ⅛ teaspoon of kosher salt and 1 ½ teaspoons of vanilla extract and continue mixing until stiff peaks form.Step 6
Add a big scoop of whipped cream to the mixed mascarpone cheese mixture and fold in to lighten the mixture.Step 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.Step 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.
Comments
AwesomeKale820377 9 months ago
I made this recipe exactly as written. I think it’s perfect. You can change things up by changing the fruit you use too. Blueberries would probably be great too.
Gina 3 years ago
I love this yummy dessert ❤️❤️I did make a couple of changes though. I used fresh raspberry 1 cup. I followed the recipe till whipping the cream, then only used 2 tablespoons powdered Swerve. And I used an 8x8 square glass pan. So good! The only problem I had is by using parchment paper in the pan, the paper gets very wet and soggy when you thaw it out. Next time ‘no parchment paper! Really enjoyed this dessert-thank you for the recipe!
askeli 4 years ago
Love this! Gave it 4 stars because it is REALLY sweet. Definitely do half the sugar if you’re making this recipe!
JaxxKeto 5 years ago
Really amazing. I used half the sweetener called for in the recipe and it was great. Cream and mascarpone are naturally sweet. Also cut the berries by 1/2 cup and still came out great. My wife wants to eat all my “diet” ice cream. Will lower the sweetener further for next batch. 4 stars only because i feel the sweetener is excessive as written.
JuicyJoyce 5 years ago
What would you have done differently
Anonymous 5 years ago
Great.