Keto Tiramisu Ice Cream

• servings: 10 servings
• active time: 20 minutes
• total time: 20 minutes

Ingredients

3 large egg yolks

1/2 cup allulose

7 oz mascarpone cheese (softened)

9 oz cream (heavy/whipping)

20 ladyfingers

1/2 cup strong coffee

3 tablespoons keto kahlua (optional)

1/4 cup cocoa powder (unsweetened)

Directions

Make the Ice Cream

Prepare a medium pan with a few inches of water and simmer.

In a large glass bowl, whisk the egg yolks and allulose until smooth.

Place the bowl over the saucepan of simmering water, ensuring that the bottom of the bowl does not touch the water. Whisk for about 8 minutes until the mixture is thick, pale and fluffy.

Remove from the heat and allow to cool.

Fold in the mascarpone cheese and stir until combined.

In a separate bowl whisk the cream into stiff peaks.

Fold the cream into the mascarpone mixture and gently mix.

Assembly

Using a 1lb loaf tin, spoon a 1 inch layer of the ice cream mixture on the bottom of the tin.

Place the coffee (and Kahlua if using) into a shall dish. Dip the lady fingers into the coffee.

Place a layer of lady fingers on top of the cream layer.

Repeat the layers of cream and dipped lady fingers, finishing with a layer of cream.

Sprinkle the cocoa powder on top of the cream.

Cover the tin with cling film and place in the freezer for at least 4 hours.

Nutrition

• Calories: 266 kcal
• Total Fat: 25 g
• Total Carbohydrate: 5 g
• Dietary Fiber: 2 g
• Protein: 6 g