This low carb “instant” raspberry ice cream is perfect for a last minute dinner party or frozen dessert craving!
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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.
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!
- 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
Do you need ice cream topping ideas that are low carb? Check out this collection!
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Can you substitute yogurt instead of hwc?
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!