Keto Raspberry Ice Cream
Indulge in the creamy decadence of Keto Raspberry Ice Cream, a luscious dessert that's both low-carb and irresistible. Made with fresh raspberries, velvety heavy cream, and unsweetened almond milk, this refreshing treat captures the tangy sweetness of ripe berries while keeping your keto lifestyle intact. Sweetened with erythritol and enhanced with a hint of vanilla and lemon juice, every spoonful is bursting with natural fruit flavor and smooth, creamy texture. Perfectly churned for that dreamy soft-serve consistency, it’s the ultimate sugar-free indulgence for scorching summer days or any time you need a guilt-free sweet fix. Easy to prepare and made with wholesome ingredients, this keto ice cream is a must-try dessert for berry lovers everywhere.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Fresh raspberries
- 0.75 cup Erythritol or preferred keto-friendly sweetener
- 2 cups Heavy cream
- 1 cup Almond milk (unsweetened)
- 1 teaspoon Vanilla extract
- 1 tablespoon Lemon juice
- 0.25 teaspoon Salt
Instructions
In a medium-sized saucepan, combine the fresh raspberries and 0.25 cup of erythritol. Cook over medium heat for about 5 minutes, stirring occasionally until the raspberries have broken down into a sauce-like consistency.
Remove the raspberry mixture from heat. Strain it through a fine-mesh sieve into a bowl to remove the seeds, using a spatula to press the mixture through. Let the seedless raspberry puree cool to room temperature.
In a large mixing bowl, combine the heavy cream, almond milk, the remaining 0.5 cup of erythritol, vanilla extract, lemon juice, and salt. Whisk until the erythritol is fully dissolved.
Stir in the seedless raspberry puree into the cream mixture until well combined.
Chill the mixture in the refrigerator for at least 2 hours or until it is thoroughly cold.
Once the mixture is cold, pour it into an ice cream maker and churn according to the manufacturer's instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
Transfer the ice cream into a freezer-safe container, smoothing the top with a spatula.
Cover the ice cream with plastic wrap, pressing it directly onto the surface of the ice cream to prevent ice crystals from forming. Seal the container with its lid.
Freeze the ice cream for at least 2-4 hours or until it is firm enough to scoop.
Before serving, let the ice cream sit at room temperature for about 5 minutes to make scooping easier. Serve and enjoy!
Nutrition Facts
Calories |
1742 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.7 g | 210% | |
| Saturated Fat | 96.2 g | 481% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 480 mg | 160% | |
| Sodium | 920 mg | 40% | |
| Total Carbohydrate | 202.1 g | 73% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 9.0 g | ||
| Protein | 3.3 g | 7% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 498 mg | 38% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 464 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
