Ingredients
Scale
- 1 cup (165 g) fresh or frozen mango chunks
- 2 cups (476 g) cold heavy whipping cream
- 1 cup (240 ml) unsweetened almond milk
- 1/2 cup (95 g) granulated allulose
- 1 tablespoon fresh lime juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- Finely grated lime zest for serving, optional
Instructions
- Add the mango, almond milk, allulose, lime juice, vanilla, and salt to a blender. Blend until completely smooth.
- Pour in the cold heavy cream and blend on low only until combined, about 10 to 15 seconds. Do not overblend.
- Transfer the mixture to a covered container and refrigerate for at least 2 hours, until thoroughly chilled.
- Pour the cold mixture into an ice cream maker and churn according to the manufacturer’s directions, usually 20 to 25 minutes, until thick and soft-serve-like.
- Transfer the churned ice cream to a shallow freezer-safe container. Press parchment directly onto the surface, cover, and freeze for 3 to 4 hours, until firm enough to scoop.
- If the ice cream has frozen overnight, let it stand at room temperature for 8 to 12 minutes before scooping. Garnish with lime zest if desired.
Notes
- Nutrition is calculated for 8 equal servings and excludes optional garnish.
- The listed total carbohydrate includes allulose. Estimated net carbohydrate after subtracting allulose and fiber is about 4.5 to 5 g per serving.
- FDA guidance allows allulose to be excluded from Total Sugars and Added Sugars but not from Total Carbohydrate.
- Different cream and almond milk brands can change the final nutrition values.
- For a no-churn version, freeze in a shallow pan and stir vigorously every 30 minutes for the first 2 to 3 hours.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Cook
- Cuisine: American
- Diet: Keto