yield: 6 prep time: 5 MINUTES process time: 30 MINUTES total time: 35 MINUTES
This keto raspberry ice cream recipe is so rich and creamy, that you’ll never believe it’s actually good for you! Made with just a few simple ingredients, it’s the perfect guilt-free indulgence. Instructions are given for making it in an ice cream maker and a churn-free option.

Ingredients
1/4 cup of lemon juice
3/4 cup of granulated sugar substitute
2 1/2 cups of heavy whipping cream
1 cup of water
1/8 of a teaspoon of salt
12 ounces of fresh or frozen raspberries, divided
Instructions
Combine the lemon juice with the sugar substitute in a small bowl and stir. Note that sweetener will not dissolve completely. Then pour this mixture into the blender. Next, add the heavy cream, water, and salt into the blender and blend for about 30 seconds.
Add 1/2 of the raspberries into the blender and process for another 20-30 seconds until all the mixture is completely incorporated.
Next, fold the remaining raspberries into the ice cream mixture. You want these raspberries to remain whole so do not over-stir.
If using an ice cream maker pour the raspberry mixture into the ice cream maker and process it according to the manufacturer’s instructions. It took my machine about 20 minutes to process.
Store any leftovers in a well-covered airtight container. You will need to allow the ice cream to melt on the kitchen counter until it’s scoopable again.
No-Churn Ice Cream Instructions


Once the ice cream is made pour the mixture into a metal pan or pans depending on what you have. Then place the ice cream into the freezer for about an hour.
At the one-hour mark, remove the ice cream from the freezer and stir with a spoon. Then place it back into the freezer. You will repeat this step 2 more times for a total of 3 hours. The no-churn ice cream is now ready to scoop and enjoy.
If you have any leftovers, you will need to allow the ice cream to melt on the kitchen counter until it’s scoopable again.
Notes
The measurements for this recipe are for a 2-quart ice cream maker. If you are using a larger ice cream maker, you can double the recipe easily.

A serving is approximately 2/3 cup.
Nutrition Information: YIELD: 6 SERVING SIZE: 1
Amount Per Serving: CALORIES: 205TOTAL FAT: 18.9gSATURATED FAT: 11.6gCHOLESTEROL: 69mgSODIUM: 72mgCARBOHYDRATES: 6.8gNET CARBOHYDRATES: 3.6gFIBER: 3.2gSUGAR: 2.8gPROTEIN: 1.9g