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prep time
8 h 20 min
cook time
10 min
ready time
8 h 30 min
Keto Blackberry Cheesecake Ice cream
This berry ice cream is one of our favorite Keto blackberry recipes. It is a refreshing treat that will satisfy your sweet tooth and keep your diet in check. You can prepare the recipe using just a handful of ingredients and a set of basic culinary skills. Some extra steps are involved to make perfectly creamy ice cream, but every second is worth the effort.
What is the best sweetener to use for this Keto blackberry ice cream?
While any powdered or liquid sweetener would work in this recipe, it's best to choose one that doesn't harden nor crystallize when frozen; we found that the best Keto sweetener for this recipe is allulose. It doesn't yield rock-hard ice cream nor crystallize.
Do you need an ice cream maker to make homemade ice cream?
You can absolutely make Keto ice cream without an ice cream maker, but having one sure does make it easier. Nevertheless, no-churn ice cream can yield a super creamy frozen treat if prepared correctly. After freezing the ice cream mixture, blend it with the blackberries until creamy. This method prevents crystals from forming and yields a smooth ice cream.
Can you make this Keto ice cream recipe in an ice cream churner?
Yes, you can. This recipe requires less effort if you have access to an ice cream machine. Follow the instructions as written, but instead of transferring the ice cream mixture to Ziplock bags, pour it into your ice cream machine's bowl. Let the ice cream churn for 20-30 minutes until it becomes thick and frozen. Blend the blackberries until smooth and swirl into the ice cream mixture. Transfer it to a container and freeze it before serving.
How to store this Keto ice cream?
It is super easy to store this low-carb ice cream. Place the container in the freezer for up to 3 months. But since this ice cream has no stabilizers or additives, it might have a more rigid texture than regular ice cream. Simply take the ice cream out of the freezer 10 minutes before eating it to allow it to thaw.
Net Carbs
2.5 g
Fiber
1 g
Total Carbs
9.5 g
Protein
0.7 g
Fats
23.6 g
214 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Heavy Whipping Cream
1.75 cup
Allulose, powdered
0.33 cup
Cream cheese
0.25 cup
Lemon Peel Or Zest Raw (Copy)
1 tsp
Vanilla extract
1 tsp
Blackberries Frozen Unsweetened
1 cup, unthawed
Recipe Steps
steps 7
8 h 30 min
Step 1
Add ¾ cup of heavy cream to a saucepan. Add the allulose, vanilla extract, and lemon zest and whisk. Place the saucepan over medium-low heat and bring to a simmer, stirring occasionally.Step 2
Let the mixture simmer for 10 minutes until reduced, stirring every minute. Take the saucepan off the heat and set it aside to cool slightly. Meanwhile, add the remaining heavy cream to a large bowl.Step 3
Beat the cream using a hand mixer until light and fluffy, and set the bowl aside. Add the cream cheese to another bowl and beat for 30 seconds. Add the reduced sweetened cream mixture you prepared earlier and beat until incorporated.Step 4
Fold half the whipped cream into the cream cheese mixture. Add the remaining whipped cream and beat on low until smooth and combined. Divide the ice cream mixture into 2 ziplock bags and secure them well.Step 5
Place the bags flat onto a tray. Transfer to your freezer and freeze for 6-8 hours until solid.Step 6
Once frozen, break the ice cream blocks into pieces and place them in a high-speed blender. Blend until smooth. Add the frozen blackberries and blend until a bright lilac mixture forms.Step 7
Transfer the ice cream mixture to a container and smooth out the surface. Cover with a lid and return to the freezer for at least an hour. Scoop and serve!
Comments
MarvellousAvocado447018 2 years ago
What Size is a scoop? A1/4 cup, 1/3???
Lindercroft 2 years ago
It says one scoop is 2.4 oz or 68 grams.
CJ.Skinner 2 years ago
The recipe is good, but I desired a bit more sweetness from the end product. I added more allulose to the blender when mixing the frozen cream with the blackberries. I will likely up the total from 1/3 a cup to 1 cup in the recipe next time. Your mileage and taste may vary tho. The base recipe makes a nice creamy consistency and you can adapt it to other flavors and fruits. I like it.