Escape into a world of cool indulgence with this Keto Homemade Light Raspberry Ice Cream, a delightful concoction that brings the essence of summer straight to your taste buds. Crafted to fit seamlessly into your keto lifestyle, this ice cream is a celebration of the sweet-tart flavors of fresh raspberries without the guilt associated with traditional frozen treats.
The journey begins with the plump, ruby-red raspberries, bursting with natural sweetness. A portion of these berries is transformed into a velvety puree, creating a vibrant and flavorful base for the ice cream. Straining the puree, if desired, ensures a smooth, seed-free texture, adding to the overall lusciousness of the dessert.
The rich combination of heavy cream and unsweetened almond milk forms the creamy backbone of this keto-friendly ice cream. Powdered erythritol steps in as the sweetening hero, providing the perfect level of sweetness without the carb overload. A touch of vanilla extract and a pinch of salt enhance the flavor profile, creating a harmonious blend that will transport you to a summer berry paradise.
As the mixture chills and melds in the refrigerator, anticipation builds for the churning process. The ice cream maker transforms the chilled mixture into a velvety, soft-serve consistency, infusing air to create that light and airy texture. Just before freezing, whole raspberries are added, creating delightful bursts of fruitiness in every spoonful.
The nutritional profile of this Keto Homemade Light Raspberry Ice Cream further elevates its appeal. With only 8g of total carbs and a substantial 4g of dietary fiber per serving, it proves that you can satisfy your ice cream cravings while adhering to a low-carb lifestyle. The generous fat content from heavy cream ensures a satisfying treat that won’t leave you longing for more.
Serve this keto raspberry ice cream in bowls or cones, garnished with additional raspberries or a sprig of mint for a touch of elegance. Whether enjoyed on a hot summer day or as a sweet conclusion to a keto-friendly meal, this homemade delight invites you to revel in the joy of ice cream without compromising your commitment to a low-carb, high-flavor life.
Indulge in the refreshing sweetness of summer with this Keto Homemade Light Raspberry Ice Cream. This guilt-free treat is not only low in carbs but also bursting with the vibrant flavors of ripe raspberries. Savor the cool, creamy goodness without compromising your commitment to a keto lifestyle.
Ingredients:
2 cups fresh raspberries
1 cup heavy cream
1 cup unsweetened almond milk
1/2 cup powdered erythritol or your preferred keto-friendly sweetener
1 teaspoon vanilla extract
Pinch of salt
Instructions:
Prepare the Raspberries:
Wash and dry the fresh raspberries. Reserve a handful for later.
In a blender or food processor, puree the remaining raspberries until smooth. Strain the puree to remove seeds, if desired.
Create the Ice Cream Base:
In a mixing bowl, combine the raspberry puree, heavy cream, unsweetened almond milk, powdered erythritol, vanilla extract, and a pinch of salt.
Mix well until the sweetener is fully dissolved and the ingredients are well combined.
Chill the Mixture:
Cover the bowl and refrigerate the mixture for at least 2 hours, allowing the flavors to meld and the mixture to chill thoroughly.
Churn the Ice Cream:
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
Add Reserved Raspberries:
In the last few minutes of churning, add the reserved whole raspberries to the ice cream for a delightful burst of texture.
Transfer and Freeze:
Transfer the churned ice cream to a lidded container, spreading it evenly. Freeze for an additional 4-6 hours or until firm.
Serve and Enjoy:
Scoop the Keto Homemade Light Raspberry Ice Cream into bowls or cones. Garnish with additional raspberries or a sprig of mint if desired.
Nutrition Facts (per serving, makes about 6 servings):
Calories: 180
Total Fat: 16g
Saturated Fat: 10g
Cholesterol: 61mg
Sodium: 30mg
Total Carbohydrates: 8g
Dietary Fiber: 4g
Sugars: 2g
Protein: 2g