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 g (24 oz) raspberries, frozen
- 150 g (5 oz) allulose*
- 50 g (2 oz) fromage blanc **
- 225 g (8 oz) heavy whipping cream
*If substituting erythritol, use about 200 g (7 oz)
**Available online. May substitute with Greek yogurt or mascarpone.
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 16 (1/2 cup) servings of Raspberry Ice Cream. Each serving comes out to be 73.16 Calories, 5.42g Fats, 4.04g Net Carbs, and 1.12g Protein.
| Raspberry Ice Cream | Calories | Fats (g) | Carbs (g) | Fiber (g) | Net Carbs (g) | Protein (g) |
| 680 g (24 oz) frozen raspberries | 381 | 5.51 | 85.34 | 29.2 | 56.14 | 7.82 |
| 150 g (5 oz) allulose | 0 | 0 | 0 | 0 | 0 | 0 |
| 50 g (2 oz) fromage blanc | 24.5 | 0.01 | 2.25 | 0 | 2.25 | 3.75 |
| 225 g (8 oz) heavy whipping cream | 765 | 81.18 | 6.39 | 0 | 6.39 | 6.39 |
| Totals | 1170.5 | 86.7 | 93.98 | 29.2 | 64.78 | 17.96 |
| Per Serving(/16) | 73.16 | 5.42 | 5.87 | 1.83 | 4.04 | 1.12 |
This makes 16 (1/2 cup) servings of Raspberry Ice Cream. Each serving comes out to be 73.16 Calories, 5.42g Fats, 4.04g Net Carbs, and 1.12g Protein.
The Preparation
- 680 g (24 oz) raspberries, frozen
- 150 g (5 oz) allulose, or if using erythritol about 200 g (7 oz)
- 50 g (2 oz) fromage blanc
- 225 g (8 oz) heavy whipping cream
The Execution
- 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. Mix until dissolved.
- Pour raspberry mixture onto the cream mixture. Mix until homogeneous. Refrigerate for at least 4 hours.
- Using an ice cream maker, churn per manufacturers instructions.
