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–+ servings

Keto Lemon Basil Mascarpone Ice Cream

This low carb, keto friendly ice cream offers a bright, creamy dessert experience with a fresh, elegant flavor. It is a delightful choice for warm days or special occasions.
Keto Lemon Basil Mascarpone Ice Cream
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 6 servings
Calories 359 kcal
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Ingredients
  

For The Basil Ice Cream

  • 1 1/2 cups Heavy Cream
  • 1 1/4 cups Unsweetened Almond Milk
  • 1/2 cup Fresh Basil Leaves
  • 1/3 cup Powdered Allulose
  • 4 oz Mascarpone Cheese
  • 1 tsp Vanilla Extract
  • 1/8 tsp Xanthan Gum
  • 1/8 tsp Fine Sea Salt

For The Lemon Curd

  • 3 Large Egg Yolks
  • 1/4 cup Allulose
  • 1/4 cup Fresh Lemon Juice
  • 1 tbsp Finely Grated Lemon Zest
  • 2 tbsp Unsalted Butter

Equipment

  • ice cream maker
  • blender
  • fine mesh strainer

Instructions
 

  • Warm the heavy cream and almond milk over medium-low heat until steaming. Remove from the heat, add the basil leaves, cover, and steep for 15 minutes.
  • Whisk the egg yolks, allulose, lemon juice, and lemon zest in a small saucepan over medium-low heat. Cook until the curd coats the back of a spoon, then remove from the heat and whisk in the butter.
  • Press the lemon curd through a fine-mesh strainer and refrigerate it until completely cold.
  • Strain the basil-infused cream, then blend it with the powdered allulose, mascarpone cheese, vanilla extract, xanthan gum, and sea salt. Refrigerate for at least 3 hours.
  • Churn the basil mixture in an ice cream maker according to the manufacturer's directions until thick and creamy.
  • Layer the ice cream with spoonfuls of lemon curd in a freezer-safe container. Freeze for 3 to 4 hours before serving.

Nutrition

Serving: 1servingCalories: 359kcalCarbohydrates: 4gProtein: 4gFat: 36g
Keyword keto ice cream, lemon basil, low carb, mascarpone
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