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 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!