Low Carb Sunflower Butter and Jelly Ice Cream

Stop purchasing store-bought Keto ice cream pints and make your own ice cream for a fraction of the cost! Plus, you’ll never see a flavor like this on shelves: sunflower butter and jelly ice cream. A sunflower butter base in the ice cream is creamy, a little salty, and perfectly nutty. It’s the perfect complement to a mixed-in jelly made with mixed berries that are Keto-friendly. Every spoonful of this Keto sunflower butter ice cream is creamy and nutty with swirls of fruity, sweet jelly.

What is Keto ice cream made of?

Traditional ice cream is made with different ratios of milk and other dairy products, plus loads of added sugar. Keto ice cream cuts all that stuff out while still having the same taste and texture as ice cream should. First, Keto ice cream needs to be made with a flavoring base. In this recipe, the base is made with sunflower butter. Heavy cream is Keto-friendly, so lots of whipped cream is added to the base to make it fluffy and light. Use liquid stevia or an erythritol blend to sweeten it.

What is sunflower butter?

Sunflower butter is made from almost just one ingredient: sunflower seeds! Sunflower seeds are blended into butter, just like peanut butter. Some oils or sweeteners may be added. If you’re buying your sunflower seed butter at a store, make sure to check the label for added ingredients. You can also make your own at home using this Keto Best Sunflower Seed Butter recipe.

Sunflower butter health facts

Sunflower seeds are great for the Keto diet and have a lot of health benefits. Why? Sunflower seeds are rich in poly and monounsaturated fats. These types of fats help battle unhealthy cholesterol that might be in the body. You also get a lot of nutrients from sunflower seeds that can be hard to come by, like selenium and manganese.

Net Carbs

9.1 g
Fiber

1.4 g
Total Carbs

14.4 g
Protein

5.2 g
Fats

28.5 g

311 cals

Quantity

Serving Size

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Fresh Frozen Mixed Berries

10 oz
Water

0.25 cup
Lemon juice

0.13 cup
Liquid stevia

10 Drop
Cream Heavy Whipping

1 cup
Coconut cream (liquid from grated meat)

0.5 cup
Sunflower Seed Butter Without Salt

0.5 cup
Powdered Erythritol (Icing Sugar)

3 tbsp
Salt

0.13 tsp
Vanilla extract

0.5 tsp

Step 1

First, put a large plate in your freezer (this is going to come in handy later in the recipe). Now, add frozen mixed berries, water, lemon juice, and liquid stevia to a pot on the stove. Simmer the ingredients until the berries are super soft and the juices extract.
Step 2

Pour all the ingredients from the pot into a blender. It’s your choice to blend the ingredients until they’re completely pulverized or you can leave some pieces of berries intact like a compote. Pour the contents back into the pot.
Step 3

Simmer the berry mixture over the stove until it reduces to a thickened jelly. Test the consistency by spooning a small amount of hot jelly onto your plate from the freezer. If the jelly cools in a couple of seconds to a sticky, thick syrup, then the jelly is done. Pour all the jelly onto the cold plate and return it to your freezer for 15 minutes.
Step 4

Now, pour heavy whipping cream into a stand mixer and whip it until you have a stiff whipped cream. Scoop the whipped cream out of the mixer into a bowl and set this aside in your refrigerator. Next, add coconut cream and sunflower butter to the stand mixer. Use a paddle attachment to blend the two ingredients together.
Step 5

Blend swerve, salt, and vanilla extract into the creamy mixture. Take your whipped cream from the refrigerator and fold it into your sunflower butter ice cream base. The sunflower butter portion of your ice cream is now ready - transfer it to a loaf pan or cake pan, spread the ice cream out to fill the pan, and place it in your freezer.
Step 6

Let the ice cream freeze for about 15 minutes. Then, add the thickened berry jelly straight into the ice cream pan, and use a spatula to swirl and fold the jelly into the ice cream. Return the ice cream to your freezer to solidify for 30 minutes, then it’s ready for eating.