Low Carb Passion Fruit Ice Cream
Low carb • Sugar-free passion fruit ice cream — 15 minutes active, six cups
This is low-carb passion fruit ice cream, not sugar sherbet. Heavy cream, allulose, and passion fruit pulp freeze into yellow cups dotted with black seeds, like the photo. Fifteen minutes of mixing. No sugar, no condensed milk, no cone.
Six cups. Freeze until scoopable, then rest 5 minutes before you serve.
Freeze: 4 hr
Cups: 6
Why you’ll love this ice cream
- 3g protein per cup — cream and a little egg yolk
- 5g net carbs — allulose and passion fruit, not sugar
- About 15 minutes active, then freeze
- Yellow cups, black seeds, stacked tubs, like the photo
- No boxed mix, no sugar
- It stays scoopable if you use allulose, not erythritol alone
Health notes
- Protein: Modest. This is a dessert cup, not a shake.
- Lower carb than fruit ice cream: Allulose instead of sugar. Close to keto at 5g net.
- Six cups: Macros are per cup, not the stack.
- Sweetened pulp or extra fruit will jump the carbs. Measure the pulp.
Key element — whip the cream, fold seeds last
A thin mix freezes icy. Whip cream to soft peaks, fold in the passion fruit base, then fold the seeds so every cup is dotted, like the photo.
Diabetic-Friendly
Low Carb Passion Fruit Ice Cream
- Prep15 min
- Total15 min
- Calories230 kcal
Ingredients
Instructions
- Base. Whisk almond milk, allulose, passion fruit pulp, vanilla, salt, and egg yolk if using until the sweetener dissolves.
- Whip. Beat cold cream to soft peaks.
- Fold. Fold the passion fruit base into the cream. Fold in the seeds last.
- Pack. Divide into 6 small containers. Cover.
- Freeze. Freeze at least 4 hours. Rest 5 minutes, then scoop, like the photo. One cup is one serving.
Notes & Tips
- Allulose keeps the scoop softer than erythritol.
- Keep the seeds. They match the photo and add crunch.
- Do not add extra pulp. More fruit raises carbs and ice crystals.
- If it freezes rock hard, rest 8 to 10 minutes before scooping.
- An ice cream maker works: churn 15 to 20 minutes, fold seeds in last, freeze 1 hour.
Variations & serving ideas
- Frozen pulp: Thaw and drain extra juice first.
- Monk fruit blend: Use a 1:1 allulose mix. Straight erythritol can freeze hard.
- Sugar pulp or honey: Skip them. That is how carbs jump.
- Coconut: Swap 1/2 cup cream for full-fat coconut cream.
- Lime: Add 1 tsp lime zest to the base.
- Mango swirl: Fold in 2 Tbsp unsweetened mango puree with the seeds.
- Ice cream maker: Churn 15 to 20 minutes, fold seeds in last, freeze 1 hour.
Storage
- Freezer: Up to 2 weeks (Keep lids on the cups)
- Scoop: After 5 minutes rest (Longer if it froze hard)
- Refrigerator: Skip (It melts)
Nutrition Facts
Per serving
| Nutrient | Amount per serving |
|---|---|
| Calories | 230 kcal |
| Total fat | 22 g |
| Sodium | 40 mg |
| Total carbohydrate | 6 g |
| Fibre | 1 g |
| Protein | 3 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
Is this ice cream keto-friendly?
Yes. About 5g net per cup with allulose and measured pulp.
Why is it icy?
The cream was not whipped, or you used only erythritol. Whip to soft peaks and use allulose.
Can I use sweetened pulp?
Sweetened pulp adds sugar. Stay unsweetened so each cup stays at about 5g net.
Why keep the seeds?
They match the photo and give the cups that dotted look.
Do I need an ice cream maker?
No. The 15-minute mix is no-churn. A maker just shortens the freeze.
How do I store leftovers?
Freeze up to 2 weeks with lids on. Rest 5 minutes before scooping.
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