Low-Carb Mango Ice Cream with Sukrin:1

Low-Carb Mango Ice Cream with Sukrin:1

By Debbie Russel Published: April 08, 2014

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The smarter difference: 65% fewer carbs than regular ice cream

Serve: 6 Time to prepare: 20 min Time to cook: 0 min - Preparation: Easy
Free From: Sugar, Gluten, Wheat, Yeast and Soya
Suitable for Diets: Diabetics and Coeliacs
Suitable for Lifestyles: Low-Carb, Sugar-Free and Paleo
Allergens (Contains): Egg and Dairy
Beneficial Nutrition: Sugar-Free and Low-Carb
Sukrin Products: Sukrin:1


Easy Sukrin Sugar-Free Mango-Ice Cream with Sukrin:1

A simple and refreshing dessert - be sure to use the sweetest ripest mango you can find! Switch up flavours by using any fruit puree, made with fresh or frozen fruit. Make sure your mixture is particularly sweet as sweetness will diminish as the ice cream freezes.



Prep time: 20 min Cook time: 0 min. Yield: 6 servings

Ingredients

  • 2 Mangos

  • 500ml Double cream

  • 3 Eggs - medium

  • 4 tbsp Sukrin:1


Instructions:

  • Peel the mango, remove the flesh from the pit and puree with a hand blender.
  • Whip the double cream to a soft peak. Beat the eggs and Sukrin:1 together with an electric whisk until light and fluffy.
  • Fold in the mango puree and the cream. Place in an ice cream maker to churn, following the manufacturers instructions. If you don't have an ice cream maker, you can place the ice cream in a freeze-proof container and stir every hour for four hours to break down the ice crystals and create a smooth ice cream.
 
Sukrin:1 Zero calorie alternative to granulated sugar
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