Mango Ice Cream

Serves 4 = 4 grams of carbs per serve


  • 1 1/2 cups Cream
  • 1 1/2 large Egg Yolks
  • 1/2 large Egg (Whole)
  • 1/2 cup Sucralose Based Sweetener (Sugar Substitute)
  • 1/16 tsp Salt
  • 1/4 tsp Vanilla Extract
  • 60g of XLR8 PREMIUM BURN Protein Shake


  1. In a medium heavy saucepan, heat cream until bubbles form just around the edge of the pan. Meanwhile, whisk together yolks, eggs, sugar substitute, BURN and salt. 
  2. Very slowly whisk the hot cream into the eggs. Pour the mixture back into the pan. Place over medium-low heat and cook, stirring constantly, just until the mixture thickens enough to coat the back of a spoon, 1 to 2 minutes. 
  3. Immediately remove from the heat and pour into a clean bowl. Stir in vanilla. 
  4. Cover the surface of the ice cream with plastic wrap and freeze until well chilled, about 4 hours.