Portion desserts

Ice cream with raspberries and chopped almonds

Ice cream with raspberries and chopped almonds
per serving
Calories
295
kcal
Net Carbs
9
g
Protein
4
g
Fat
27
g
Ingredients
  • 400 ml Heavy whipping cream (36%+)
  • 150 g Yogurt
  • 150 g Raspberries
  • 60 g Erythritol or Allulose
  • 35 g Sliced almonds
  • 0.5 tsp Salt
  • 1 tsp Vanilla Extract
What You'll Need
Stand mixerStand mixerThis stand mixer is a kitchen essential for mixing, whipping, and kneading! Perfect for baking and more.500 mL Food Container500 mL Food ContainerMixing bowlMixing bowlThis clear bowl is perfect for mixing up my favorite recipes.SpatulaSpatulaThis spatula is a kitchen must-have! So easy to handle and clean.
FreezerFreezer
BlenderBlenderGot this blender and it's a total game-changer for my kitchen!
Steps
  1. In the blender jar, blend the raspberries with the sweetener and a pinch of salt.
  2. In a separate bowl, whip the heavy cream until soft peaks form.
  3. Add the raspberry puree and stir until smooth.
  4. Add the yogurt and vanilla, stirring gently.
  5. Finally, add the sliced almonds.
  6. Pour the mixture into a container and freeze for 3–4 hours.
  7. Every 45–60 minutes, stir with a fork or spoon to make it creamier.
Make It Your Own

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