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!