Keto Berry Swirl Ice Cream

You will love this mixed berry swirl ice cream made with heavy whipping cream, blueberries, blackberries, and raspberries! Heavy whipping cream is whipped to a medium peak and then blended quickly with gelatin to hold it together. The mixture is placed in the fridge until the ice cream is ready to be served. Freezing the ice cream when you are prepared to serve prevents the ice cream from becoming too difficult to scoop. One to two hours before you would like to enjoy the ice cream, place it into the freezer to firm. The ice cream will be icy but not too challenging to portion this way. You will love the tart and sweet flavors in this creamy, dreamy Keto dessert recipe!

Why do I need to chill the ice cream mixture before freezing it?

You can skip this step, but it dramatically helps the ice cream mixture become too tricky to scoop. Place the ice cream mixture into the freezer about 1-2 hours before you are ready to serve it. The ice cream should be at the perfect consistency to scoop at this point. Any remaining ice cream can remain frozen, but please take it out 20-30 minutes before serving the best texture.

Is arrowroot starch Keto?

In such a small amount, arrowroot starch can be Keto.

Can I use other berries?

Yes, feel free to use only blueberries or only raspberries for this as well.

Serving suggestion

Please serve Keto Berry Swirl Ice Cream with a high protein snack to make for a quick meal like Keto Coffee Protein Shake https://www.carbmanager.com/recipe/keto-coffee-protein-shake.

Net Carbs

4.2 g
Fiber

1 g
Total Carbs

17.2 g
Protein

1.2 g
Fats

4.1 g

77 cals

Quantity

Serving Size

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Whipped Heavy Cream Sweetened & Ultra Pasturized by Land O Lakes

1-½ cup
The Ultimate Icing Sugar Replacement by Swerve

4 tablespoon
Original Gelatine Unflavored by Knox

1 envelope
Boiling Water

¼ cup
Freshly Frozen Mixed Berries by The Fresh Market

1 cup
Water

¼ cup
Baking Aids Arrowroot Starch by Bob's Red Mill

1 teaspoon
The Ultimate Icing Sugar Replacement by Swerve

4 tablespoon

Step 1

In a small bowl, combine the boiling water and gelatin and mix with a small rubber spatula until smooth.
Step 2

In a medium-sized nonstick skillet, add the frozen mixed berries, water, and three tablespoons of Swerve together. Bring mixture to a simmer and cook until the berries can be smashed with a rubber spatula. You will want some pieces of berries throughout, so do not break them entirely. Add a tiny pinch of salt to the berries. In a small bowl, combine equal parts of the starch and water and mix until smooth. Add to the berry mixture and heat until thickened, about 20 seconds. Place the berry mixture into another bowl and place in the fridge to cool to room temperature.
Step 3

In the bowl of a stand mixer fitted with a whisk attachment, add in the heavy whipping cream, and ¼ cup Swerve together until the whipped cream turns from liquid to medium peaks. Turn off the mixer. Then simultaneously add in the gelatin mixture while turning the mixer on high speed. Add in all the gelatin and whip for 30 seconds until incorporated.
Step 4

Fold in the cooled berry mixture into the whipped cream/gelatin mixture.
Step 5

Pour into a standard-sized loaf pan and cover with plastic wrap—store ice cream mixture in the fridge until ready to freeze.
Step 6

Once you are ready to enjoy the ice cream, place the ice cream berry mixture into the freezer for 1-2 hours until chilled but still scoopable. Scoop into individual portions and serve immediately. For any remaining ice cream, place it back into the freezer but allow it to temper at room temperature for 20 minutes before scooping.