Low Carb Mango Ice Cream
My biggest problem with many keto recipes, is that they can be so damn tiny. It vanishes before you can get a second mouthful. This is where ice cream plays in perfectly, it's delicious but you can take your time with it!
Equipment
- Blender
Ingredients
- 30 g Vanilla Protein Powder
- 30 g Cream Cheese
- 50 g Greek Yogurt
- 30 g Truvia
- 10 g Inulin Powder Alternatively, you can use psyllium husk,vita fiber, or even coconut flour.
- 1 Tray Ice
- 1/2 tsp Xantham Gum
Instructions
- Put all of the ingredients in a blender and mix on low power. You may need to add a few drops of almond milk or water to help it on its way.
- Once you've got yourself a nice thick mixture, freeze it for an hour to set, and serve with an ice cream scoop.
Notes
Per Serving
Protein - 27g
Fat - 12g
Carbs - 15g