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.