Who doesn’t love ice cream? True, there are a number of keto friendly frozen treats that are now available at the grocery store, but this recipe is too simple and too delicious to pass up.
In lieu of sugar, I used allulose. I like it because it has zero GI and zero aftertaste. You may also use erythritol. If you want it sweeter, I suggest adding about 8-10 drops of liquid stevia. I didn’t find it necessary, to be honest. Fromage blanc is the French yogurt – it is a type of soft cheese made from cow’s milk with a creamy sour taste. I use it because I love it but, in a bind, you can use Greek yogurt. Mascarpone is another substitute option.
I promise you, it’s so good! It’s bright and creamy and just plain tasty. I find myself grabbing a spoonful or two much more than I’d like to admit. Thankfully, guilt-free!
Yields 16 (1/2-cup) servings of Keto Raspberry Ice Cream
The Preparation
- 680 grams raspberries, frozen
- 150 grams allulose
- 50 grams full-fat plain greek yogurt
- 225 grams heavy whipping cream
The Execution
1. Place frozen raspberries in a bowl. Leave to thaw at room temperature about 30 minutes to an hour.
2. Meanwhile, in a separate bowl, mix to combine the fromage blanc and heavy whipping cream. Refrigerate.
3. When the raspberries have thawed and softened, place in a blender and puree. Pass through a fine-meshed strainer and discard seeds.
4. Stir in allulose. Mix until dissolved.
5. Pour raspberry mixture onto the cream mixture. Mix until homogeneous. Refrigerate for at least 4 hours.
6. Using an ice cream maker, churn per manufacturers instructions.
This makes a total of 16 servings of Raspberry Ice Cream. Each serving comes out to be 73 calories, 5.5g fats, 2.8g net carbs, and 1.2g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 680 gram raspberries | 354 | 4.4 | 81.2 | 44.2 | 37 | 8.2 |
| 150 gram allulose | 60 | 0 | 0 | 0 | 0 | 0 |
| 50 gram full-fat plain greek yogurt | 48 | 2.5 | 1.5 | 0 | 1.5 | 4.5 |
| 225 gram heavy whipping cream | 765 | 81.2 | 6.2 | 0 | 6.2 | 6.4 |
| Totals | 1226 | 88.1 | 88.9 | 44.2 | 44.7 | 19.1 |
| Per Serving (/16) | 77 | 5.5 | 5.6 | 2.8 | 2.8 | 1.2 |
Raspberry Ice Cream
Ingredients
- 680 gram raspberries frozen
- 150 gram allulose
- 50 gram full-fat plain greek yogurt
- 225 gram heavy whipping cream
Instructions
- Place frozen raspberries in a bowl. Leave to thaw at room temperature about 30 minutes to an hour.
- Meanwhile, in a separate bowl, mix to combine the fromage blanc and heavy whipping cream. Refrigerate.
- When the raspberries have thawed and softened, place in a blender and puree. Pass through a fine meshed strainer and discard seeds.
- Stir in Allulose and mix until dissolved.
- Pour raspberry mixture into cream mixture. Mix until thoroughly blended. Refrigerate for at least 4 hours.
- Using an ice cream maker, churn per manufacturer's instructions. Scoop and serve! Note: if you don't have an ice cream maker, you can still enjoy this delightful treat by freezing in a covered bowl or portioning in an ice cube tray. For ice cube tray, freeze, then remove individual servings to a ziplock bag for a quick bite-sized treat.
