This “instant” raspberry ice cream is perfect for a last minute low carb dessert or sweet treat! 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 or blender and process until fully combined.
Now at this point, you may like to taste for sweetness – a lot depends on your personal tastes and the raspberries that you have used. If it isn't sweet enough for your tastes then add a little sugar free simple syrup or liquid sweetener to taste. But it really is optional!
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!
Instant Raspberry Ice Cream
This "instant" raspberry ice cream is perfect for a last minute low carb dessert or sweet treat! Sugar free, LCHF and keto friendly recipe!
Ingredients
- 1 cup frozen raspberries, unsweetened
- ½ cup heavy cream
- liquid sweetener to taste, optional
- fresh raspberries, for optional garnish
Instructions
- Add the raspberries and half a cup of the cream to a food processor or blender.
- Process until smooth, and taste for sweetness. Add liquid sweetener or simple syrup to taste if necessary.
- Serve immediately, garnished with fresh raspberries if desired.
Notes
5g net carbs per serving
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Nutrition Information
Yield 2 Serving Size Half the recipeAmount Per ServingCalories 236Total Fat 22gSaturated Fat 13gCholesterol 81mgSodium 23mgCarbohydrates 8gNet Carbohydrates 5gFiber 3gSugar 2gProtein 1g
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Cheryl says
Can you substitute yogurt instead of hwc?
Georgina says
I’ve never tried it, Cheryl, but if you have a low carb yogurt that you like, please let me know how it turns out!
Tina says
Do the berries have to be frozen
Georgina says
I haven’t tried it but I imagine it would be more like a smoothie than soft ice cream if you used fresh instead of frozen. If you try it, let me know!