Keto Raspberry Ice Cream
Nutrition facts per serving
Carbs = Net carbs
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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cups (frozen) raspberries
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.
ml heavy cream
fl oz heavy cream
cup heavy cream
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.
g powdered erythritol, egg yolks, whole egg
oz powdered erythritol, egg yolks, whole egg
cup powdered erythritol, egg yolks, whole egg
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.
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.
The ice cream mixture is supposed to heat up, but it should never boil as this would cause the eggs to curdle.
Step 7 – With ice cream maker
Step 7 – Without ice cream maker
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.
Serve the keto raspberry ice cream with a 2.2″ ice cream scoop.
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.
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