Keto Raspberry Ice Cream

Name: Homemade Low Carb Raspberry Ice Cream
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Ingredients: 1 cup heavy cream; 2 1/2 cups (frozen) raspberries; 1/2 cup powdered erythritol; 2 egg yolks; 1 whole egg

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Nutrition facts per serving

One serving = 1 scoop of ice cream

Carbs
4.5g

Protein
3.6g

Fat
15.7g

Kcal.
176

Carbs

4.5g

Protein

3.6g

Fat

15.7g

Kcal.

176

Carbs = Net carbs

Time (min.)

Prep

Cook

Total

Prep

Cook

Total

Fruity raspberry ice cream on a hot summer day – is there even something better than that?

Maybe if it’s low carb and sugar-free as well!

Like our keto raspberry ice cream with only 4.5g net carbs per scoop!

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Ingredients

Servings:

ml heavy cream
g (frozen) raspberries
g powdered erythritol
egg yolks
whole egg

fl oz heavy cream
oz (frozen) raspberries
oz powdered erythritol
egg yolks
whole egg

cup heavy cream
cups (frozen) raspberries
cup powdered erythritol
egg yolks
whole egg

Step 1

g (frozen) raspberries

oz (frozen) raspberries

cups (frozen) raspberries

Add the raspberries into a small (non-stick) pot and set the heat to medium.

Let the raspberries simmer for about 10 minutes and stir them regularly while they cook.
You know the raspberries are perfect once their consistency starts to resemble that of raspberry jam.

Step 2

ml heavy cream

fl oz heavy cream

cup heavy cream

Pour the heavy cream into the pot with the cooked raspberries and set the heat to medium.
Bring the heavy cream to a boil while stirring the mixture every now and then.

Remove the pot from the stove once the heavy cream boiled up and let the mixture cool down for about 10-15 minutes.

Step 3

g powdered erythritol, egg yolks, whole egg

oz powdered erythritol, egg yolks, whole egg

cup powdered erythritol, egg yolks, whole egg

Add the powdered erythritol and the eggs into a big bowl.
Whisk until you get a slightly frothy and pale mixture.

Keep in mind that the bowl should be big enough to fit both the erythritol-egg-mixture as well as the heavy-cream-mixture.

Step 4

Fill another small pot with water and place it on your stove.
Place the bowl with the erythritol-egg-mixture on top of the pot and bring the water to a boil.

Pour the heavy-cream-raspberry-mixture into the bowl with the erythritol-egg-mixture while constantly stirring.

Step 5

Keep stirring constantly for about 5-6 minutes.

The ice cream mixture is supposed to heat up, but it should never boil as this would cause the eggs to curdle.

Step 6

Let the ice cream mixture cool down for at least 30 minutes before proceeding to the next step.

Step 7 – With ice cream maker

Follow the instructions of your ice cream maker.

Step 7 – Without ice cream maker

Place the bowl with the liquid ice cream mixture in your freezer and stir it once every hour.

After about 4-5 hours in the freezer, the ice cream will have a perfect consistency: creamy and soft, just like your favorite store-bought ice cream.

Step 8

Serve the keto raspberry ice cream with a 2.2″ ice cream scoop.

Storage

We recommend storing the low carb raspberry ice cream in an air-tight container.
It will keep its’ taste and consistency for about 1-2 weeks, that’s why we recommend consuming it within that time.

It’s completely normal if the ice cream is rock solid after it’s been in the freezer for a while.
To enjoy creamy ice cream at any time, you should take it out of the freezer at least 15-20 minutes before eating.