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It’s usually rather difficult to find fruity low carb treats that are suitable for the ketogenic diet.
And this can be a challenge for some (me included).
I am absolutely in love with fresh berries like strawberries, raspberries, and blueberries and overeating them was a problem in my early keto days.
Fortunately, I’ve found a great solution for myself and I feel like this can be a great option for other people as well, hence why I’m sharing my experience.
I try to create keto-friendly treats with my favorite berries just like this keto raspberry ice cream to satisfy my cravings for fruit on the ketogenic diet while keeping myself in ketosis.
Because I tend to overeat on fresh berries, this option is absolutely ideal for me.
Maybe you’re in the same boat – then having recipes like this might help you stay in ketosis because one scoop of this keto raspberry ice cream has only 4.2g net carbs!
Or you’re just eager to have sugar free raspberry ice cream – then go ahead as well and find out how to make it below!
KETO RASPBERRY ICE CREAM INGREDIENTS:
This section is where I share a few tips and suggestions regarding the ingredients you’ll need for this recipe. ☺️
(You can find the exact amounts needed on the recipe card that’s embedded below this section!)
Why do I love Erythritol so much?
In my opinion, Erythritol is the best keto-friendly sweetener.
– it doesn’t spike your blood sugar,
– it’s completely safe and
– has a very fresh & natural sweet taste.
Because of its natural origin and natural production process (fermentation), I also consider erythritol to be paleo-friendly.
You can use other powdered keto-friendly sweeteners that won’t spike your blood sugar as well, but be aware that you may have to add more or less sweetener if you do so.
Erythritol is about 70% as sweet as sugar whereas other keto-friendly sweeteners like monk fruit and stevia are much sweeter than sugar.
Keep that ratio in mind when using a 1:1 sugar replacement.
It doesn’t really matter if you use fresh or frozen raspberries.
Adding (low carb) booze like gin or vodka will improve the consictency of the ice cream.
Booze that’s high in alcohol content has a very low freezing point and adding even very small amounts will lower the freezing point for your ice cream as well.
Don’t worry if you think that it will kick you out of ketosis – like I already mentioned, you only need about 2-3 tsp for the whole recipe.
This amount is so miniscule that it most certainly won’t affect your state of ketosis whatsoever.
KETO RASPBERRY ICE CREAM RECIPE CARD:
This sugar free keto raspberry ice cream will be the perfect summer treat while on the ketogenic diet with only 4.2g net carbs per scoop!
Add the raspberries into a non-sticking pot and set the heat to medium.
Let the raspberries simmer until the fruit has broken down completely, usually, that takes approx. 10 minutes.
Add the heavy cream to the pot as well and set the heat to medium.
Bring it to a boil.
Keep stirring while the heavy cream begins to boil.
☝︎ It's easier to do this in a non-sticking pot and on medium-high heat instead of high heat.
Both will help to avoid burning the heavy cream.
In a separate bowl, whisk the eggs and the powdered erythritol until you get a foamy, pale yellow-colored mixture.
☝︎ The bowl should be big enough to hold both the egg mixture and the heavy cream mixture.
Place the big bowl with the egg mixture on top of a pot that's filled with water.
This will be our self-made double boiler for this time being.
Bring the water in the pot to a boil and start to drizzle in the raspberry-infused heavy cream into the egg mixture.
All of the heavy cream-raspberry-mix is going to be added into the bowl with the egg mixture.
Keep stirring constantly for approx. 5-7 minutes until the mixture thickens up.
☝︎ The mixture is thick enough once you can dip a metal spoon in the mix and the backside of the spoon remains covered.
(It should look like a thin layer covering a spoon - if it rather looks like something reminding you of a spiderweb - keep stirring for a bit longer.)
Let the mixture cool down and chill it in the fridge for at least 30 minutes.
Follow the specific instructions of your personal ice cream maker.
(Optional): Add 2-3 tsp of vodka or gin.
This will lower freezing point and improve consistency of your ice cream.
Place the bowl in your freezer.
Stir the mixture every 60 minutes for the first two hours and every 30 minutes afterward.
I've found that the ice cream has the best consistency after approx. 5 hours in the freezer.
So if you start in the morning you should be able to enjoy your perfect keto raspberry ice cream in the afternoon.
BUT:
You can also store the ice cream for a while in your freezer and achieve a similar consistency by taking out the ice cream approx. 15-25 minutes before you plan on enjoying it.
Don't worry if it's rock solid when you take it out of the freezer, that's normal and the consistency will be great once the 15-25 min are over!
Enjoy!
Fill your ice cream into a suitable container.
I recommend consuming the ice cream within 1-2 weeks.
Our ice cream doesn't contain any preservatives, that's why it isn't as durable as store-bought ice cream.
(It probably won't last long anyway because it's super delicious!)
*This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
Thank you for supporting my site!
**(I try to be as accurate as possible with the nutrition information below, but values may vary because of natural occurring fluctuations and different products used.)
Serving Size 1 scoop of ice cream
Servings 6
- Amount Per Serving
- Calories 195
- % Daily Value *
- Total Fat 18.4g29%
- Total Carbohydrate 6.3g3%
- Dietary Fiber 2.1g9%
- Protein 3.4g7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Add the raspberries into a non-sticking pot and set the heat to medium.
Let the raspberries simmer until the fruit has broken down completely, usually, that takes approx. 10 minutes.
Add the heavy cream to the pot as well and set the heat to medium.
Bring it to a boil.
Keep stirring while the heavy cream begins to boil.
☝︎ It's easier to do this in a non-sticking pot and on medium-high heat instead of high heat.
Both will help to avoid burning the heavy cream.
In a separate bowl, whisk the eggs and the powdered erythritol until you get a foamy, pale yellow-colored mixture.
☝︎ The bowl should be big enough to hold both the egg mixture and the heavy cream mixture.
Place the big bowl with the egg mixture on top of a pot that's filled with water.
This will be our self-made double boiler for this time being.
Bring the water in the pot to a boil and start to drizzle in the raspberry-infused heavy cream into the egg mixture.
All of the heavy cream-raspberry-mix is going to be added into the bowl with the egg mixture.
Keep stirring constantly for approx. 5-7 minutes until the mixture thickens up.
☝︎ The mixture is thick enough once you can dip a metal spoon in the mix and the backside of the spoon remains covered.
(It should look like a thin layer covering a spoon - if it rather looks like something reminding you of a spiderweb - keep stirring for a bit longer.)
Let the mixture cool down and chill it in the fridge for at least 30 minutes.
Follow the specific instructions of your personal ice cream maker.
(Optional): Add 2-3 tsp of vodka or gin.
This will lower freezing point and improve consistency of your ice cream.
Place the bowl in your freezer.
Stir the mixture every 60 minutes for the first two hours and every 30 minutes afterward.
I've found that the ice cream has the best consistency after approx. 5 hours in the freezer.
So if you start in the morning you should be able to enjoy your perfect keto raspberry ice cream in the afternoon.
BUT:
You can also store the ice cream for a while in your freezer and achieve a similar consistency by taking out the ice cream approx. 15-25 minutes before you plan on enjoying it.
Don't worry if it's rock solid when you take it out of the freezer, that's normal and the consistency will be great once the 15-25 min are over!
Enjoy!
Fill your ice cream into a suitable container.
I recommend consuming the ice cream within 1-2 weeks.
Our ice cream doesn't contain any preservatives, that's why it isn't as durable as store-bought ice cream.
(It probably won't last long anyway because it's super delicious!)
*This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
Thank you for supporting my site!
**(I try to be as accurate as possible with the nutrition information below, but values may vary because of natural occurring fluctuations and different products used.)
Q: How do you include Erythritol in your calculations?
A: The short answer is: I don’t, and I can tell you why.
Erythritol is a sugar alcohol which your body can’t digest.
If you ingest it, it won’t spike your blood sugar & it won’t release insulin (which is a good thing if you want to stay in ketosis).
It passes through our system basically “untouched”.
Because of this, you can subtract the carbs from erythritol completely, which is what I always do.
REFRESHING KETO SUMMER TREATS:
Check out these posts too:
Keto Vanilla Milkshake Keto Chocolate Ice Cream Keto Hazelnut Ice Cream Keto Peanut Butter Ice Cream Keto Blueberry Mousse Keto Peanut Butter Milkshake Keto Butter Pecan Ice Cream
Hello there!
I’m Uliana, the creator of hungryforinspiration.com.
The Low Carb/ Keto Lifestyle is my passion and I’m so happy that I can share my journey with you!
Click here, to learn more about me.
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I can’t eat erythritol. Could a stevia based sweetener be substituted?