Sugar-Free Raspberry Ice Cream
Indulge in the sweet, tangy bliss of homemade Sugar-Free Raspberry Ice Cream, a guilt-free treat perfect for warm days or satisfying dessert cravings. Made with fresh, juicy raspberries, rich heavy cream, and a hint of vanilla, this creamy delight is naturally sweetened with granular erythritol and sugar-free raspberry jam for a smooth texture without the added sugar. The recipe comes together easily with just 20 minutes of prep time, requiring an ice cream maker for a professional-quality finish. With a pop of zesty lemon and a pinch of salt to balance the flavors, this raspberry ice cream is ideal for anyone seeking a low-carb, keto-friendly dessert option. Serve it in a bowl or cone and enjoy the luscious, tangy creaminess that’s sure to impress family and friends alike!
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Recipe Information
Ingredients
- 2 cups Fresh raspberries
- 2 cups Heavy cream
- 1 cup Whole milk
- 1 teaspoon Vanilla extract
- 0.75 cup Granular erythritol
- 1 tablespoon Lemon juice
- 0.5 cup Sugar-free raspberry jam
- 0.25 teaspoon Salt
Instructions
Rinse the fresh raspberries thoroughly and pat them dry with paper towels.
In a large mixing bowl, combine the raspberries with the lemon juice and 1/4 cup of granular erythritol. Using a fork, gently mash raspberries until they release some juice and the erythritol starts to dissolve. Let this mix stand for 15 minutes to allow the flavors to meld.
In a separate medium-sized mixing bowl, whisk together the heavy cream, whole milk, remaining erythritol, vanilla extract, and salt until the erythritol is fully dissolved and the mixture slightly thickens.
Add the raspberry mixture and sugar-free raspberry jam to the cream mixture. Stir until everything is well combined, ensuring there are no jam lumps.
Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, which usually takes about 20-25 minutes.
Once churned to a soft-serve consistency, transfer the ice cream to an airtight container.
Freeze the raspberry ice cream for at least 2 hours, or until it's firm enough to scoop.
Serve the sugar-free raspberry ice cream in bowls or cones as desired and enjoy your creamy, guilt-free treat.
Nutrition Facts
Calories |
1952 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.5 g | 217% | |
| Saturated Fat | 100.5 g | 503% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 509 mg | 170% | |
| Sodium | 844 mg | 37% | |
| Total Carbohydrate | 249.5 g | 91% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 23.4 g | ||
| Protein | 11.0 g | 22% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 423 mg | 33% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 941 mg | 20% | |
*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.
