This “instant” raspberry ice cream is perfect for a last minute dinner party or frozen low carb dessert craving! Sugar free, LCHF and keto friendly recipe!
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Ever had an ice cream emergency? That need for something cool and fruity on a hot summer's day? If your answer is yes – then this is the recipe for you. It is super fast to make (hence me calling it “instant”!) and it can easily be doubled if there are more than two people taking part in the emergency. 🙂 Oh, and it's sugar free and low carb, too.
The ingredients list couldn't be simpler: frozen unsweetened raspberries and heavy cream.
How to Make Instant Raspberry Ice Cream
And actually, the instructions are pretty simple too: add both ingredients to a food processor and process until fully combined.
Serve immediately, garnished with fresh raspberries – if you have them!
If, like me, you want to eat half and save half, you can place half in the freezer. Although then you'll need to let it defrost at room temperature for at least 30 minutes to get it soft enough to eat – but it is just as tasty! Oh, and I bet this recipe would work well with other frozen berries, too – I've also made a low carb strawberry ice cream using this method!
- 1 cup frozen raspberries, unsweetened
- ½-¾ cup heavy cream
- Fresh raspberries, for garnish (optional)
- Add the raspberries and half a cup of the cream to a food processor.
- Process until smooth, adding more cream if necessary.
- Serve immediately, garnished with fresh raspberries if desired.
5g net carbs per serving
Nutrition InformationYield 2 Serving Size Half the recipe
Amount Per ServingCalories 236 Total Fat 22g Saturated Fat 13g Cholesterol 81mg Sodium 23mg Carbohydrates 8g Net Carbohydrates 5g Fiber 3g Sugar 2g Protein 1g