RASPBERRY ICE CREAM

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 Serves 6

Ingredients:

350g frozen raspberries

225g mascarpone cheese

1 cup cream

⅔ cup powdered erythritol

½ teaspoon vanilla extract

¼ teaspoon xanthan gum

 

Instructions:

1. Add the raspberries to the bowl of a food processor. Pour the cream and mascarpone over the top. Blend until well combined.
2. Add in the rest of the ingredients and continue mixing until you have a smooth creamy mixture. You can leave it a little chunky or even add in a few more raspberries towards the end if you’d like.
3. Pour the mixture into an airtight container, and chill 20 minutes for a soft-serve consistency and 2-3 hours for ice cream.

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