Ingredients
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1 cup Heavy whipping cream (cold)
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1 cup Sour cream or Mascarpone cheese (room temperature, for that thick, velvety body)
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1/3 to 1/2 cup Powdered sweetener (like Allulose or a Monk fruit/Erythritol blend, adjusted to your sweetness preference)
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Flavoring Profile (Choose one):
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For Passion Fruit (The traditional pale yellow version shown): 1/4 cup Unsweetened passion fruit puree (or 1 packet sugar-free passion fruit drink mix)
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For a Rich Vanilla Cream: 2 tsp Pure vanilla extract + 1 tbsp melted butter (for a white chocolate/condensed milk flavor)
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1/2 tsp Powdered gelatin + 2 tbsp water (optional, ensures it sets firmly enough to slice or scoop exactly like the photo)
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Sugar-free dark chocolate sprinkles or shaved keto chocolate, for garnish
Instructions
1. Bloom the Gelatin (Optional but recommended for a clean scoop)
In a small bowl, sprinkle the gelatin over the 2 tablespoons of water. Let it sit for 5 minutes to soften, then microwave it for 10–15 seconds until completely melted and liquid. Set aside to cool slightly.
2. Blend to Perfection
Add the heavy whipping cream, sour cream (or mascarpone), powdered sweetener, and your choice of flavoring (passion fruit or vanilla) into a blender. Blend on medium speed for about 30–45 seconds until the mixture thickens and becomes completely smooth.
3. Stream in the Gelatin
With the blender running on low, slowly pour in the melted gelatin mixture until it is completely incorporated. (If you skip the gelatin, just blend until thick and fluffy, being careful not to over-blend into butter).
4. Pour and Set
Pour the smooth cream into a glass dish or individual ramekins. Smooth out the top with a spatula.
5. Chill and Garnish
Refrigerate for at least 2 to 4 hours (or overnight) until fully set and firm. Right before serving, top generously with sugar-free chocolate sprinkles or shaved dark chocolate. Scoop with a spoon and enjoy!