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!

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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!

Do you need ice cream topping ideas that are low carb? Check out this collection!

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