Keto Raspberry Ice Cream

Indulge in the luscious creaminess of Keto Raspberry Ice Cream, a guilt-free frozen treat that’s perfect for low-carb and keto lifestyles. This recipe combines the tangy sweetness of fresh raspberries with the rich, velvety texture of heavy cream and almond milk, sweetened naturally with erythritol. A splash of lemon juice enhances the vibrant berry flavor, while a hint of vanilla adds warmth to every bite. With just 20 minutes of prep time and a quick churn in your ice cream maker, you'll have a refreshing dessert that's as delightful to scoop as it is to savor. Perfect for hot summer days or as a decadent finish to any keto-friendly meal, this homemade ice cream is a must-try for anyone seeking a healthy and indulgent treat!

Nutriscore Rating: 54/100

Prep Time:20 mins

Cook Time:0 mins

Total Time:20 mins

Servings: 8

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Stir in the seedless raspberry puree into the cream mixture until well combined.

Step 5

Chill the mixture in the refrigerator for at least 2 hours or until it is thoroughly cold.

Step 6

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.

Step 7

Transfer the ice cream into a freezer-safe container, smoothing the top with a spatula.

Step 8

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.

Step 9

Freeze the ice cream for at least 2-4 hours or until it is firm enough to scoop.

Step 10

Before serving, let the ice cream sit at room temperature for about 5 minutes to make scooping easier. Serve and enjoy!

Nutrition Facts

Serving size	(1102.7g)

Amount per serving	% Daily Value*
Calories	1741.7

Total Fat 163.7g	0%
Saturated Fat 96.2g	0%
Polyunsaturated Fat 0.0g
Cholesterol 480mg	0%
Sodium 920.4mg	0%
Total Carbohydrate 202.1g	0%
Dietary Fiber 13.0g	0%
Total Sugars 9.0g
Protein 3.3g	0%

Vitamin D 100.0IU	0%
Calcium 498.0mg	0%
Iron 2.1mg	0%
Potassium 463.5mg	0%

*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.

Source of Calories

Fat: 64.2%

Protein: 0.6%

Carbs: 35.2%