Low Carb Tiramisu Ice Cream
Indulge in the decadent flavors of Italy with this Low Carb Tiramisu Ice Cream – a delightful twist on the classic dessert that's perfect for keto enthusiasts! This creamy, no-sugar-added treat combines mascarpone cheese, rich coffee, and a hint of rum extract to capture the essence of traditional tiramisu in a low carb frozen delight. Velvety egg yolks provide a luscious custard base, while almond milk and erythritol keep the carbs in check. Topped with a sprinkle of unsweetened cocoa powder for an authentic finish, this homemade ice cream offers the perfect balance of indulgence and nutrition. Quick to prepare and perfect for dessert, treat yourself without compromising on your healthy lifestyle!
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Unsweetened almond milk
- 1 cup Mascarpone cheese
- 0.5 cup Powdered erythritol (or preferred keto sweetener)
- 5 large Egg yolks
- 2 teaspoons Vanilla extract
- 2 teaspoons Instant coffee powder
- 2 tablespoons Hot water
- 1 tablespoon Unsweetened cocoa powder
- 1 teaspoon Rum extract (optional)
Instructions
In a small bowl, dissolve the instant coffee powder in the hot water and set aside to cool.
In a medium saucepan over medium heat, combine the heavy cream, almond milk, and powdered erythritol. Stir until the erythritol is fully dissolved and the mixture is heated (do not boil).
In a separate bowl, whisk the egg yolks until they are pale and slightly thickened.
Gradually temper the egg yolks by slowly adding a ladle of the hot cream mixture while continuously whisking. Repeat this step with another ladle to ensure the yolks don't curdle.
Pour the tempered yolks back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon (about 8-10 minutes).
Remove from heat and whisk in the mascarpone cheese, vanilla extract, coffee mixture, and rum extract (if using) until smooth.
Strain the custard through a fine mesh sieve into a large bowl to remove any lumps. Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming, and chill in the refrigerator for at least 4 hours or overnight.
Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions.
Transfer half of the churned ice cream into a freezer-safe container. Sprinkle a thin layer of cocoa powder over the surface, then add the remaining ice cream on top. Smooth the surface and sprinkle with more cocoa powder for a Tiramisu-like effect.
Freeze for at least 2 hours to firm up before serving. Scoop and enjoy!
Nutrition Facts
Calories |
2994 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 289.3 g | 371% | |
| Saturated Fat | 173.3 g | 867% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1746 mg | 582% | |
| Sodium | 381 mg | 17% | |
| Total Carbohydrate | 136.3 g | 50% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 1.8 g | ||
| Protein | 26.6 g | 53% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 898 mg | 69% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 657 mg | 14% | |
*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.
