Keto Homemade Mango Ice Cream
Indulge in the tropical, creamy delight of Keto Homemade Mango Ice Cream, a guilt-free dessert that combines the luscious sweetness of mango with the richness of full-fat coconut milk and heavy cream. Perfect for those following a low-carb or ketogenic lifestyle, this recipe swaps traditional sugar with erythritol, ensuring a dessert that's both delicious and keto-friendly. The zesty hint of lime juice and fragrant vanilla extract elevate the flavor, while a pinch of salt enhances the natural sweetness of the mango. With just 15 minutes of prep and a few hours in the freezer, this easy-to-make homemade ice cream is the ideal treat for summer or any time you crave a taste of the tropics. Serve it up in bowls or cones and savor each creamy, dreamy bite without breaking your carb goals!
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Recipe Information
Ingredients
- 1 cup Fresh or frozen mango chunks
- 1 can (13.5 oz) Full-fat coconut milk
- 1 cup Heavy cream
- 0.5 cup Erythritol sweetener
- 1 teaspoon Vanilla extract
- 1 tablespoon Lime juice
- 0.25 teaspoon Salt
Instructions
If using frozen mango chunks, allow them to thaw slightly for easier blending. If using fresh mangoes, peel and cut them into chunks.
In a blender, combine the mango chunks, coconut milk, heavy cream, erythritol, vanilla extract, lime juice, and salt. Blend until the mixture is smooth and creamy.
Taste the mixture and adjust sweetness if necessary by adding more erythritol, blending again to incorporate.
Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
Transfer the ice cream into a lidded, freezer-safe container.
Place the container in the freezer for at least 3-4 hours to harden the ice cream.
Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly for easier scooping.
Serve in bowls or cones, and enjoy your creamy keto-friendly mango ice cream!
Nutrition Facts
Calories |
1850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.0 g | 227% | |
| Saturated Fat | 133.8 g | 669% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 733 mg | 32% | |
| Total Carbohydrate | 166.4 g | 61% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 35.0 g | ||
| Protein | 10.6 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 86 mg | 7% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 1363 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
