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
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!
- 1 cup frozen raspberries, unsweetened
- ½ cup heavy cream
- liquid sweetener to taste, optional
- fresh raspberries, for optional garnish
- 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.
5g net carbs per serving
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Nutrition InformationYield 2 Serving Size Half the recipe
Amount Per Serving Calories 236Total Fat 22gSaturated Fat 13gCholesterol 81mgSodium 23mgCarbohydrates 8gNet Carbohydrates 5gFiber 3gSugar 2gProtein 1g
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