Low-Carb Raspberry Swirl Ice Cream
Low-Carb Raspberry Swirl Ice Cream (No Ice Cream Maker Needed!)
If you’ve been dreaming of a creamy, cloud-soft ice cream that feels like a dessert shop treat but won’t spike your blood sugar, this Low-Carb Raspberry Swirl Ice Cream is your new summer obsession.
🥄 Ingredients
(All listed exactly as they appear on store labels in CA/US/UK)
Ice Cream Base
- 1 cup heavy whipping cream
- ½ cup full-fat Greek yogurt (or plain yogurt)
- ½ cup powdered sugar-free sweetener
- Erythritol, Monkfruit, or Allulose
- 1 tsp vanilla extract
Raspberry Flavor
- 1 cup fresh or frozen raspberries
- 1–2 tbsp sweetener (optional)
- Drop of pink food coloring (optional, for that vibrant swirl)
🍓 Instructions
1. Make the raspberry purée
In a small bowl, mash raspberries with sweetener until juicy.
Set aside.
(You can strain seeds if you prefer a smooth swirl.)
2. Whip the cream
In a mixing bowl, whip heavy cream until it forms medium-stiff peaks.
3. Add yogurt + sweetener
Fold in the Greek yogurt, powdered sweetener, and vanilla.
Mix until smooth and fluffy.
4. Swirl in raspberries
Gently fold the raspberry mixture into the cream base.
Leave visible streaks for a gorgeous pink swirl.
5. Freeze
Transfer to a container.
Freeze 4–6 hours for scoopable ice cream, or overnight for a firmer texture.
Optional (for the photo-perfect soft swirl):
Whip the chilled mixture with a mixer right before serving to make it pipeable.
📊 Nutrition Information (Per ½ cup serving)
Approximate values:
| Nutrient | Amount |
|---|---|
| Calories | 120 |
| Carbs | 6g |
| Fiber | 3g |
| Net Carbs | 3g |
| Fat | 10g |
| Protein | 3g |
| Sugar | <2g (from raspberries only) |
Perfect for low-carb, keto, pre-diabetic, and diabetic-friendly desserts.
