Keto Raspberry Frosty Ice Cream

By deiv3 on September 11, 2024

Ingredients:
2 cups frozen raspberries
1 cup heavy cream
1/2 cup unsweetened almond milk (or other low-carb milk)
1/4 cup powdered erythritol or your preferred keto sweetener (adjust to taste)
1 teaspoon vanilla extract
1/2 teaspoon lemon juice (optional, for added tartness)
1/4 teaspoon xanthan gum (optional, for improved texture)
Instructions:
Blend the Base:
In a high-speed blender or food processor, combine the frozen raspberries, heavy cream, almond milk, erythritol, vanilla extract, and lemon juice (if using). Blend until smooth and creamy.
Adjust Sweetness:
Taste the mixture and adjust the sweetness if needed by adding more erythritol or your preferred keto sweetener.
Thicken (Optional):
If using xanthan gum, sprinkle it over the mixture and blend again. This helps thicken the ice cream and improve its texture.
Freeze:
Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency. This usually takes about 20-25 minutes.
Hard Freeze (Optional):
For a firmer texture, transfer the churned ice cream to an airtight container and freeze for an additional 1-2 hours.
Serve:
Scoop and serve your Keto Raspberry Frosty Ice Cream straight from the freezer. Enjoy!
Tips:
If you don't have an ice cream maker, you can still make this recipe. Pour the mixture into a shallow dish and freeze, stirring every 30 minutes to break up ice crystals, until it reaches the desired consistency.
For extra raspberry flavor, you can swirl in some raspberry puree or a few whole raspberries just before freezing.
This recipe makes a creamy, low-carb treat that's perfect for hot days or whenever you need a sweet, keto-friendly indulgence. Enjoy!