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.
So without an ice cream maker…how do you do this?
So you simply combine the heavy whipping cream with the Greek yogurt (in my case) as opposed to whipping the whipping cream into peaks then adding the yogurt right ?
Exactly — simply combine the Greek yogurt and heavy whipping cream without whipping it.
I just made this and I am one happy guy!! It's delicious and refreshing. I used cherry flavored sugar free Greek yogurt and the flavor and texture turned out perfect. I made it in an ice cream maker.
Glad to hear it!