Description
A creamy, low-carb ice cream featuring a raspberry swirl, sweetened with erythritol, and perfect for those on a keto or low-carb diet.
Ingredients
2 cups heavy cream
1/2 cup unsweetened almond milk
1 cup frozen raspberries
1/4 cup erythritol
1 tsp vanilla extract
Pinch of salt
Instructions
- Start by blending the frozen raspberries until smooth. Set aside.
- In a mixing bowl, combine the heavy cream, unsweetened almond milk, erythritol, vanilla extract, and a pinch of salt. Stir well until the mixture is fully incorporated.
- Gently swirl the raspberry puree into the cream mixture, creating a beautiful marbled effect.
- Pour the mixture into a freezer-safe container and freeze for about 4 hours or overnight.
- Once frozen, scoop and serve your creamy, keto-friendly ice cream!
Notes
- Frozen raspberries are easier to blend and create a smoother texture for the swirl, but fresh raspberries can be used if desired.
- Substitute erythritol with other keto-friendly sweeteners like stevia, monk fruit, or allulose.
- For a dairy-free version, swap heavy cream with coconut cream and almond milk with a dairy-free milk alternative.
- Let the ice cream sit at room temperature for a few minutes before scooping to make it easier to serve.
- Prep Time: 10 minutes
- Cook Time: undefined
- Category: Dessert
- Method: Freezing
- Cuisine: Keto
Nutrition
- Serving Size: 1 scoop
- Calories: 220
- Sugar: 3g
- Sodium: 40mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 60mg
