Raspberry Ice Cream - low Fodmap
  • 4 egg whites
  • ⅓ cup white sugar
  • 1 cup cream or coconut cream
  • 1 cup raspberries
  • 2 tbsp sugar
  • 1 tbsp water
  1. Place the egg whites and the white sugar into the top of a double boiler and heat gently until the sugar has dissolved.
  2. Pour into a heatproof bowl and beat to form stiff peaks.
  3. Beat the cream in a separate bowl until stiff but not turned.
  4. Heat the last 3 ingredients in a small pot and boil for a couple of minutes.
  5. Process half of the raspberries to a puree.
  6. Fold the cream into the egg whites very gently so as not to lose any of the volume.
  7. Fold in the 2 raspberry mixtures. The raspberries don't have to be completely blended. You could leave streaks through the ice cream.
  8. Pour into a shallow wide baking pan so the mixture is about 1"/2.5cm deep.
  9. Cover with glad wrap and place in the freezer.
  10. Once frozen, scoop into bowls or onto ice cream cones to serve.
Recipe by The Low Fodmap Diet at https://www.strandsofmylife.com/raspberry-ice-cream-low-fodmap/