```html
Ice Cream in a Blender
This fast ice cream can be made low carb by choosing low carb fruit and sugar free sweeteners. I make this in a mini blender. It also helps if the frozen fruit is cut small.
This fast ice cream can be made low carb by choosing low carb fruit and sugar free sweeteners. I make this in a mini blender. It also helps if the frozen fruit is cut small.
- Carbohydrate 38.1963 g
- Cholesterol 81.515 mg
- Fat 22.24 g
- Fiber 2.37499997019768 g
- Protein 2.99475 g
- Saturated Fat 13.73529 g
- Serving Size 1 1 Serving (423g)
- Sodium 26.36 mg
- Sugar 35.8213000298023 g
- Trans Fat 1.18901 g
- Calories 352 calories
Step-by-step
- Put in a small blender, heavy cream, frozen fruit, sweetener.
- Put the blender on until all is a slush. May need to pulse the blender at first to get things started.
- When the fruit and cream are incorporated, add the syrup to smooth out the dessert.
Traditional churned ice cream requires a four-hour freezer bowl chill and meticulous base tempering, but this blender method yields an immediate dessert using cold-chain synergy. Heavy cream provides the necessary 36 percent butterfat emulsion to coat frozen fruit particles without forming hard ice crystals. Cutting fruit pieces to roughly one-inch cubes ensures the blades engage without straining small motor housings.
Scaling and Equipment Mechanics
Adapting quantities for different yields requires maintaining a strict two-to-one ratio of frozen fruit to heavy cream. Standard single-serve blender cups operate best with a maximum total volume of one cup to prevent dry pockets at the blade level. Doubling the batch demands a mid-sized countertop blender rather than a mini attachment, alongside a 20-second pulse cycle followed by continuous processing.
- Seize control of texture by adding liquid sweetener only after initial pulverization reaches a coarse slush state.
- Scrape stubborn fruit walls down with a silicone spatula if the blades spin freely without catching solids.
- Store any leftover portions in an airtight container at minus 18 degrees Celsius for up to 48 hours maximum before crystal degradation occurs.
