Keto Blackberry Maple Ice Cream

This keto ice cream can be whipped up with only 4 ingredients, and the blackberry maple combination is to die for! Yum!

20210429_140220-01.jpeg

Ingredients

2/3 cup unsweetened almond milk
1/4 cup heavy (35%) cream
1/4 cup blackberries, fresh or frozen
1 Tbsp sugar-free maple syrup

 

Yields: 1 serving
Per serving*:
Calories: 233
Net carbs: 2
Protein (grams): 2
Fat (grams): 22

Prep time: 2 min
Cook time: 16 min
Total time: 4 hours 18 min

* Net carbs and other nutritional information may vary based on brand used

Directions

In a small saucepan, heat the blackberries over medium-high heat. Allow the blackberries to breakdown, helping by mashing them with a wooden spoon.

Whisk in the remaining ingredients and bring them to a slow simmer.

Strain the ice cream base into a mason jar to remove the seeds.

Allow to cool at room temperature for 15 min, then refrigerate a minimum of 4 hours or overnight, until chilled.

Pour the ice cream mixture into the churner and turn it on.

Note: I use the DASH My Pint Electric Ice Cream Maker Machine, so the cooling container needs to be frozen for 24 hours before use, but this recipe would work in any ice cream maker. You can also increase the quantity for a larger machine.

Allow to churn for about 30-45 min, scrapping the sides every few minutes, or following the instructions for your model of ice cream maker. Then, simply enjoy!

20210429_140156-01.jpeg
 
Keto Blackberry Maple Ice Cream

Keto Blackberry Maple Ice Cream

Yield: 1
Author:
Prep time: 2 MinCook time: 16 MinInactive time: 4 HourTotal time: 4 H & 18 M
This keto ice cream can be whipped up with only 4 ingredients, and the blackberry maple combination is to die for! Yum!

Ingredients

  • 2/3 cup unsweetened almond milk
  • 1/4 cup heavy (35%) cream
  • 1/4 cup raspberries, fresh or frozen
  • 1 Tbsp sugar-free maple syrup

Instructions

  1. In a small saucepan, heat the blackberries over medium-high heat. Allow the blackberries to breakdown, helping by mashing them with a wooden spoon.
  2. Whisk in the remaining ingredients and bring them to a slow simmer.
  3. Strain the ice cream base into a mason jar to remove the seeds.
  4. Allow to cool at room temperature for 15 min, then refrigerate a minimum of 4 hours or overnight, until chilled.
  5. Pour the ice cream mixture into the churner and turn it on.
  6. Note: I use the DASH My Pint Electric Ice Cream Maker Machine, so the cooling container needs to be frozen for 24 hours before use, but this recipe would work in any ice cream maker. You can also increase the quantity for a larger machine.
  7. Allow to churn for about 30-45 min, scrapping the sides every few minutes, or following the instructions for your model of ice cream maker. Then, simply enjoy!

Nutrition Facts

Calories

233

Fat (grams)

22

Net carbs

2

Protein (grams)

2

* Net carbs and other nutritional information may vary based on brand used

Created using The Recipes Generator
 
Previous
Previous

Keto Salted Caramel Chocolate Cupcakes

Next
Next

Air Fryer Korean-Style Green Beans (Keto)