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A serving of Low-Carb Raspberry Ice Cream in a glass bowl.

Low-Carb Raspberry Ice Cream Recipe Card

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Low-Carb Raspberry Ice Cream is an indulgent treat on any given day. Whip up this eggless and no-churn ice cream flavoured with raspberry purée, and you’ve got yourself a sugar-free and keto dessert to rave about.
Low-Carb, Suger-Free, Keto, Eggless
4g net carbs/serving
Print Recipe Pin Recipe
Prep Time 15 minutes
Course Dessert
Cuisine American
Servings 6 Servings
Calories 151

Ingredients
  

  • ½ cup Sugar-Free Raspberry Purée Chilled - Recipe link in post or copy/paste this link in your browser : https://platedfocus.com/sugar-free-raspberry-puree/
  • 1 cup Whipping Cream or 2 cups whipped
  • 2 tbsp Xylitol Sweetener add extra Vodka if you don't have Xylitol
  • ½ oz Vodka Add ½ ounce more if you do not have xylitol
  • 1 tsp Vanilla Extract

Instructions
 

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.

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.

Notes

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.
 
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Notes on Nutritional Information
Nutritional information for the recipe is only provided as a courtesy and is approximate. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.  Net carbs are the total carbs minus fibre and sugar alcohols.
Copyright
© Plated Focus - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided full credit is given to PlatedFocus.com and a link to the original content.
Keyword ice cream, raspberry