Low Carb Raspberry Ice Cream
Low carb • Sugar-free raspberry ice cream — 15 minutes active, six scoops
This is low-carb raspberry ice cream, not sugar sherbet. Heavy cream, allulose, and raspberries freeze into a pink loaf you scoop with whole berries on top, like the photo. Fifteen minutes of mixing. No sugar, no condensed milk, no cone.
Six scoops. Freeze until scoopable, then rest 5 minutes before you serve.
Freeze: 4 hr
Scoops: 6
Why you’ll love this ice cream
- 3g protein per scoop — cream and a little egg yolk
- 5g net carbs — allulose and raspberries, not sugar
- About 15 minutes active, then freeze
- Pink loaf, berry swirl, whole raspberries, like the photo
- No boxed mix, no sugar
- It stays scoopable if you use allulose, not erythritol alone
Health notes
- Protein: Modest. This is a dessert scoop, not a shake.
- Lower carb than fruit ice cream: Allulose instead of sugar. Close to keto at 5g net.
- Six scoops: Macros are per scoop, not the loaf.
- Extra berries or sweetened puree will jump the carbs. Measure the fruit.
Key element — whip the cream, swirl berries last
A thin mix freezes icy. Whip cream to soft peaks, fold in the raspberry base, then swirl extra berries so the loaf looks like the photo.
Diabetic-Friendly
Low Carb Raspberry Ice Cream
- Prep15 min
- Total15 min
- Calories220 kcal
Ingredients
Instructions
- Puree. Blend 1 cup raspberries, allulose, almond milk, lemon juice, vanilla, salt, and egg yolk if using until mostly smooth.
- Whip. Beat cold cream to soft peaks.
- Fold. Fold the raspberry base into the cream. Lightly crush the extra 1/3 cup berries and swirl them in.
- Freeze. Spread in a loaf pan. Press a few whole raspberries on top. Cover. Freeze at least 4 hours.
- Scoop. Rest 5 minutes. Scoop, like the photo. One sixth is one serving.
Notes & Tips
- Allulose keeps the scoop softer than erythritol.
- Leave some berry pieces. They make the pink streaks.
- Do not add a second cup of fruit. Extra berries raise carbs and ice crystals.
- If it freezes rock hard, rest 8 to 10 minutes before scooping.
- An ice cream maker works: churn 15 to 20 minutes, swirl berries last, freeze 1 hour.
Variations & serving ideas
- Frozen raspberries: Thaw and drain extra juice first.
- Monk fruit blend: Use a 1:1 allulose mix. Straight erythritol can freeze hard.
- Sugar puree or extra fruit: Skip them. That is how carbs jump.
- Strawberry: Swap the same amount of strawberries.
- Lemon: Add 1 tsp lemon zest to the base.
- Chocolate chip: Fold in 2 Tbsp sugar-free chocolate chips with the swirl.
- Ice cream maker: Churn 15 to 20 minutes, swirl berries last, freeze 1 hour.
Storage
- Freezer: Up to 2 weeks (Press parchment on the surface)
- Scoop: After 5 minutes rest (Longer if it froze hard)
- Refrigerator: Skip (It melts)
Nutrition Facts
Per serving
| Nutrient | Amount per serving |
|---|---|
| Calories | 220 kcal |
| Total fat | 21 g |
| Sodium | 40 mg |
| Total carbohydrate | 7 g |
| Fibre | 2 g |
| Protein | 3 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
Is this ice cream keto-friendly?
Yes. About 5g net per scoop with allulose and measured raspberries.
Why is it icy?
The cream was not whipped, or you used only erythritol. Whip to soft peaks and use allulose.
Can I add more berries?
More fruit adds carbs and ice. Stay with the measured amount so each scoop stays at about 5g net.
Why swirl extra berries?
They make the pink streaks and match the loaf in the photo.
Do I need an ice cream maker?
No. The 15-minute mix is no-churn. A maker just shortens the freeze.
How do I store leftovers?
Freeze up to 2 weeks with parchment on the surface. Rest 5 minutes before scooping.
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