Last updated on October 13th, 2023

Low-Carb Raspberry Ice Cream

I hate ice cream, said no one ever! And even if you are not watching your carb intake, you will not pass up a taste of this Low-Carb Raspberry Ice Cream full of decadent sweetness. It’s also good to turn leftover raspberries into a frozen blend of sweet, seedless sugar-free raspberry purée and blend them with whipped cream for a frozen treat.

If you prefer raspberries over strawberries or other berries, you can scroll down and use your valuable time to learn how to make this delicious Ice Cream recipe right away! 

If you don’t like raspberries, read on to learn what other fruits you can use instead. Either way, you will still LOVE this recipe.

Why you will like Low-Carb Raspberry Ice Cream

• Low-Carb and Keto, this Raspberry Ice cream will make your life enjoyable, and a guilt-free dessert is better than one where you know you’ll kick yourself afterwards if it wasn’t.

• Raspberries are dirt cheap when you’re counting carbs instead of money! This Raspberry Ice Cream is 4g net carbs per serving since it is sweetened with sugar-free raspberry purée.

• What’s not to love about smooth and creamy ice cream? There are no nuts or chunky bits of fruit in this, so you don’t need to worry about having to fetch a toothpick. Let all that raspberry purée flavour devour your taste buds instead.

• Once you’ve made the Sugar-Free Raspberry Purée, it doesn’t take long to put this ice cream together and freeze it, ready for the next day. 

• This recipe doesn’t require eggs or a fancy Ice Cream maker to make this frozen dessert.

• Raspberries are an easy low-carb fruit you can wash, store whole and eat without cutting them up. Okay, you don’t need to cut up grapes either, but those carbs are much higher than the amount in raspberries.

• Raspberries are grab-n-go snacks you can take out straight from the fridge, which is very convenient when eating healthily, but when you have a lot left over, use them to make this delicious Ice Cream.

Low-Carb Ingredients to make Raspberry Ice Cream

Sugar-Free Raspberry Purée – Use it to sweeten the ice cream and keep it chilled before adding it to the whipped cream. You’ll need about half a cup of purée, approximately 4g net carbs.

Whipping Cream – Whipping cream is a great low-carb option. Whip it to soft peaks to make the ice cream smooth and velvety. It has zero carbs.

Xylitol sweetener – helps to soften the ice cream and prevent it from turning rock hard in the freezer. Add Vodka instead if you don’t have xylitol.

Vodka – You don’t need too much alcohol (who does?), but it does help to soften the ice cream further. Add half an ounce more of this no-carb spirit if you don’t have xylitol.

Vanilla Extract – Boosts the sweet flavour of the raspberry purée.

What is Sugar-Free Raspberry Purée?

Raspberry purée, sometimes known as raspberry coulis (Koo-li), is a smooth blend of fresh (or frozen) raspberries, water and sugar, typically mashed cold in a blender or simmered on medium heat until the raspberries break down, forming a thick sauce. Sometimes, a further step is to strain or sieve the sauce to remove the raspberry seeds for a silky texture.

In this recipe for Low-Carb Raspberry Ice Cream, I am using my Sugar-Free Raspberry Purée to sweeten the Ice Cream.

Let’s make Low-Carb Raspberry Ice Cream

Chill the mixing bowl and whisk

Chill a metal mixing bowl and the whisk attachment from an electric mixer for 15 minutes, and keep the whipping cream in the fridge until it is time to whip. This step helps keep the fat in the cream solid, stabilizing the whipped cream.

Whip the cream

Return the mixing bowl to the electric mixing stand and add the chilled whipping cream. Attach the whisk attachment and begin to whisk slowly on low speed (No 2 on a Kitchenaid Mixer) for about 30 seconds.

Turn the speed to medium (No 6)and whip at this speed for about 4-5 minutes. It will whip up smoothly and thick quickly.

At 4 1/2 minutes, the cream will have stiff peaks, do a fluff test by taking a spoonful of the whipped cream and turning it upside down over the bowl. Your whipped cream is ready if it doesn’t fall into the bowl. Transfer it to a container and let it chill until it’s time to make the ice cream.

One cup of whipping cream makes about 2 1/2 cups.

Mix Whipped Cream and Purée

In a medium bowl, whisk the chilled sugar-free raspberry purée with the xylitol, Vodka and vanilla extract until blended well. Fold the chilled whipped cream into the puree and mix it all up until it turns light pink. There should be no whipped cream visible.

Freeze the Ice Cream

Transfer the ice cream mixture into a freezer-proof container with a tight-fitting lid. Smooth out the surface with a spatula and close the lid. Place the container in the freezer and keep it level in the freezer drawer or compartment. Stir the ice cream for the first 2 hours every half an hour, then let it freeze overnight.

Scoop and Serve

The Sugar-Free Raspberry Ice cream will be smooth and scoopable. Enjoy it drizzled with raspberry purée and topped with fresh raspberries.

What makes Low-Carb Ice Cream Scoopable?

Xanthan Gum – is used to thicken the raspberry purée ingredient for this recipe and also helps to keep the ice cream soft. It replaces corn syrup typically used in making traditional ice cream. You can make other berry purées and keep your favourite low-carb ice cream smooth.

Xylitol – is a sugar alcohol naturally found in some plants, fruits and vegetables. It has a chemical structure that is similar to sugar and alcohol and doesn’t spike blood sugar levels as regular sugar does.

Xylitol helps to keep ice cream soft because its chemical makeup doesn’t become solid in freezing conditions. It is very toxic to dogs and could kill them, so please keep your loyal canine buddies away from anything made with xylitol.

Xylitol doesn’t get absorbed in our bodies, is safe for diabetics, and prevents cavities. It also has no aftertaste.

Vodka – is clear and tasteless, which doesn’t discolour the ice cream or alter the taste. Vodka and other spirits have a lower freezing point than liquid, so adding it to your ice cream will help it stay soft. Liquid has a freezing point of 32 degrees F, whereas any liquor, thus Vodka, has a freezing point of -173 degrees F.

Eggs – Ice cream is traditionally made with heavy cream, milk, sugar and egg yolks, using it to make a custard base first, where the yolks are gradually stirred into the cream mixture after it is heated. Egg yolks are protein-rich and fatty, giving ice cream its creamy, rich, dense base. They stabilize the ice cream while it’s frozen, and that’s why it doesn’t freeze, making it smooth and scoopable. 

Ideas to Pair with Low-Carb Raspberry Ice Cream

• Fresh raspberries, strawberries or blueberries.
• Low-carb cakes, cheesecakes or Brownies.
• Granola, Keto cookies or cones.
• Coffee cakes, waffles or chaffles.
• Sundaes filled with raspberry purée, nuts and fruits.
• Make sandwich cookies, popsicles or ice cream cake.

Tips for making this Recipe

Stir the mixture every half hour for the first 2 hours to ensure the alcohol (if using), and sweetener has dispersed throughout the mix for even freezing and stay smooth.

Use chilled whipped cream and sugar-free raspberry purée.

Add a stabilizer to make the ice cream scoopable.

Fold in the whipped cream gently and incorporate the mixture until no whipped cream is visible.

Use a freezer-proof container with a fitted lid for best results.

Did you make this recipe?

Tag @platedfocus on Instagram and hashtag it #platedfocus