in Dessert Recipes

Low-carb berry ice cream with skyr

updated

Spread the love

Ingredients for 1 servings:

  • 150 g blueberries
  • 125 g raspberries
  • 500 g Skyr
  • 50 g erythritol (sugar substitute)
  • 1 tsp inulin
  • 200 g cream, 35% fat
  • some blueberries for garnish

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

A recipe for the ice cream maker

Carefully wash and drain the blueberries. If using frozen, let them thaw for 1 hour. Combine all ingredients in a tall bowl and blend until finely ground. Pour the mixture into the ice cream maker and prepare the ice cream according to the instructions. Garnish the finished ice cream with some blueberries. I got 9 scoops from the mixture.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Mushroom soup with crayfish

Low-carb berry ice cream with skyr