Low-Carb Raspberry Swirl Ice Cream
Low-Carb Raspberry Swirl Ice Cream
Low carb • Sugar-free pink swirl, raspberry on top — 15 minutes, six cups
This is low-carb raspberry swirl ice cream, not a sugar pint from the freezer aisle. Cold cream, a little cream cheese, allulose, and a thin raspberry ribbon fold into a pink swirl with a berry on top, like the cups in the photo. Fifteen minutes of work, then a freeze. No sugar, no boxed mix.
Six cups. Whip the cream stiff. Swirl the puree last so it stays a ribbon, not a puddle.
Why you’ll love this swirl
- 3g protein per cup — a small scoop, not a shake
- 3g net carbs — raspberries and allulose, not sugar ice cream
- About 15 minutes of work, no machine required
- Pink peaks, berry on top, like the photo
- No boxed mix, no sugar
- It scoops after a freeze if you whip the cream stiff
Health notes
- Protein: Low. This is ice cream, not a protein pint.
- Lower sugar than store ice cream: Allulose and a measured raspberry swirl. Close to keto-zero at 3g net.
- Six cups: Macros are per cup, not the bowl. The berry on top is garnish.
- Sugar or a cup of extra fruit will jump the carbs. Keep the puree thin.
Key element — stiff cream, thin puree, swirl do not stir
Runny cream freezes into ice. Whip it to stiff peaks first. Cook a small raspberry puree with allulose until it thickens, then cool it. Fold the cream into a cream-cheese base, then ribbon the puree through so you get pink swirls, like the cups in the photo — not a flat pink block.
Ingredients
Ice cream (6 cups)
- 1 1/2 cups heavy cream, cold
- 4 oz cream cheese, softened
- 1/3 cup powdered allulose
- 1 tsp vanilla extract
- Pinch of salt
Raspberry swirl
- 3/4 cup raspberries, fresh or frozen
- 1 Tbsp powdered allulose
- 1 tsp lemon juice
- 6 raspberries, for the top
Swaps
- No cream cheese: Use 1 3/4 cups cream only. The scoop will be lighter.
- Strawberry: Same weight of berries for the swirl.
- Sugar or extra fruit: Skip them. That is how carbs jump.
Instructions
| 1 | Swirl. Simmer raspberries, allulose, and lemon 4 to 5 minutes. Mash, then strain seeds if you want it smooth. Cool. |
| 2 | Base. Beat cream cheese, allulose, vanilla, and salt until smooth. |
| 3 | Whip. Beat cold cream to stiff peaks. Fold into the cream-cheese base in two additions. |
| 4 | Ribbon. Spoon into a loaf pan or 6 cups. Drizzle the cooled puree and swirl once or twice. Do not stir it in. |
| 5 | Freeze. Freeze 2 to 4 hours until scoopable, like the photo. One raspberry on each cup. One cup is one serving. |
Pro tips
- Cold cream. Warm cream will not hold peaks.
- Cool the puree. Hot fruit melts the cream.
- Swirl once. Stirring turns it flat pink.
- A few berries on top are garnish. A cup of extra fruit jumps the carbs.
- Let it sit 5 minutes before you scoop if it froze hard.
Nutrition
| Nutrient | Per cup (1 of 6) |
|---|---|
| Calories | 120 |
| Protein | 3g |
| Net carbohydrates | 3g |
| Total carbohydrates | 5g |
| Fiber | 2g |
| Total fat | 11g |
| Sodium | 55mg |
Estimates with cream, cream cheese, allulose, and a thin raspberry swirl. Sugar or extra fruit will raise carbs. This is a lower-carb ice cream, close to keto-zero.
Variations
Lemon raspberry
Add 1 tsp lemon zest to the cream base.
Chocolate ribbon
Swap half the puree for 1 oz melted sugar-free chocolate.
Creami
Freeze the base in a pint, then spin. Swirl the puree in after the spin.
Mini cups
Divide into 8 small cups. Count two minis as one serving.
Storage
| Method | Time | Notes |
|---|---|---|
| Eat now | After freeze | When it scoops and the swirl still shows |
| Freezer | Up to 1 month | Cover. Soften 5 minutes before you scoop |
| Refrigerator | Do not store | It melts. Keep it frozen |
FAQ
Test your knowledge
5 quick questions about this ice cream
1. Protein per cup?
2. Net carbs per cup?
3. How many cups in a batch?
4. How do you add the raspberry?
5. Why skip sugar and extra fruit?
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