Keto Blackberry Ice Cream

This keto blackberry ice cream recipe is rich, creamy, and flat-out delicious. It’s a keto eggless ice cream that allows the blackberries to really shine.

The fact that this low-carb blackberry ice cream does not use any egg yolks means that it is easy to make. You won’t have to turn on the stove since there is no custard you have to cook.

Enjoy a keto ice cream that uses simple ingredients like heavy cream, blackberries fresh or frozen, lemon juice, and sugar substitute for a delicious treat! 

Do you know what else is great about this blackberry keto ice cream recipe? It uses only four easy to source ingredients! You really can’t get an easier way to enjoy a homemade keto blackberry ice cream. 

Plus, it’s a purple ice cream thanks to the natural hue of the blackberries. I promise it will be a major crowd pleaser!

If you’re looking for an even easier berry ice cream, be sure to also check out our keto 5-minute ice cream that happens to be dairy-free.

As an ice cream fan, be sure to also check out our entire collection of keto ice cream recipes for more delicious options.

Keto Blackberry Ice Cream (Eggless)

If you’ve been craving keto-friendly ice cream that features fresh berries, this delicious recipe is it. 

With only 3.7 net carbs per serving, it’s a way to enjoy seasonally fresh blackberries without the worry of your blood sugar level rising.

Plus, with 18.9 grams of fat, you can confidently declare that it’s keto. Especially since these are healthy fats we are using. 

This sugar-free blackberry ice cream takes only 5 minutes to prep and uses four basic ingredients.

If that’s not enough, I’ve included instructions to make it both in an ice cream maker and without one.

When using an ice cream maker it normally takes between 25-30 minutes before it has the perfect scoopable consistency. Allowing you to enjoy homemade, healthy ice cream in about 30 minutes from start to finish. 

Keep in mind, that the longer you process the ice cream in the maker, the thicker it will be.

If you are going to make this churn-free, it will take a little over three hours before it’s ready. 

With that being said, it’s important to remember that homemade ice cream will not exactly have the same consistency as say store brought. 

However, as far as flavor goes, keto ice cream tastes flat-out delicious. No worries about going over your macros while on a ketogenic diet.

Understand that this is due to the fact that a homemade recipe will be void of fillers, preservatives, and chemicals. On, the plus side, you know exactly what ingredients are in your ice cream giving you a much healthier option.

This means nowhere in this recipe will you see listed ingredients like guar gum, vegetable glycerin, and citric acid. It uses only easy-to-source ingredients.

Keto Blackberry Ice Cream Ingredients & Tools Needed

The following is a list of materials and ingredients you’ll need to make this keto-friendly blackberry ice cream so you can enjoy the taste of summer with just a few easy steps.

Note that the full printable recipe card is at the bottom of the page.

Disclosure: Some of the links below are affiliate links, meaning at no additional cost to you, I will earn a commission if you click through and make a purchase.

• Fresh or frozen blackberries
• Lemon juice, for additional flavor
• Granulated sugar substitute, my favorite is monk fruit
• Heavy whipping cream
• Water
• Salt, just a pinch
• Blender
• 2-quart ice cream machine or metal pan 10-inch pan

How Do I Make Keto Blackberry Ice Cream? 

The measurements for this recipe are for a 2-quart ice cream maker. If you are using a larger ice cream maker you can double the recipe easily. 

Making this low-carb blackberry ice cream is a super easy recipe. You’ll start by combining the lemon juice with the sugar substitute in a small bowl and giving it a stir. Note that the sweetener will not dissolve completely.

Then you’ll pour this mixture into the blender. Once you’ve done this you’ll add the heavy cream, water, and salt into the blender and blend for about 30 seconds.

Next, you’ll add half of the black blackberries into the blender and process for another 20-30 seconds until all the mixture is completely incorporated.

Then you’ll fold the remaining blackberries into the ice cream mixture. Note that you want these blackberries to remain whole, so do not over stir. 

If using an ice cream maker pour the blackberry mixture into the ice cream maker and process it according to the manufacturer’s instructions. It took my machine about 20-25 minutes to process.

Store any leftovers in a well-covered airtight container. You will need to allow the ice cream to melt on the kitchen counter until it’s scoopable again.

No-Churn Ice Cream Instructions

Don’t have an ice cream maker? No problem you can also make this keto blender ice cream recipe without it.

To do so, once the ice cream mixture is made pour it into a metal pan or pans depending on what you have. Then place the ice cream into the freezer for about an hour.

At the one-hour mark, remove the ice cream from the freezer and stir with a spoon. Then place it back into the freezer. You will repeat this step two more times for a total of three hours.

It’s at this point that the no-churn ice cream will be ready to scoop and enjoy.

If you have any leftovers, you will need to allow the ice cream to melt on the kitchen counter until it’s scoopable again.

Best Sugar-Substitutes For Keto Blackberry Ice Cream

When it comes to choosing your sweetener for this homemade ice cream recipe, I have several low-carb options that work well with this keto ice cream recipe.

I really like Lakanto Monk Fruit Sweetener because the texture is spot on and because there is barely any aftertaste, plus it uses only natural ingredients.

This is a great one especially if you are new to sugar substitutes because it mimics sugar the most in my opinion.

I’m also partial to Swerve an erythritol blend, although you should keep in mind that it does have a bit more of a cooling aftertaste that some people dislike. 

Alternatively, you could also use a stevia and erythritol-based brand like Pyure.  This is if you prefer to use stevia in your baked goods. If you go this route, you need to reduce the amount by half since it is twice as sweet. 

Lastly, if you can’t easily find a more natural sugar substitute, you can also use Splenda with great success.

I know not everyone would agree with me here and I respect that but in my book, it’s still better than regular sugar. 

How To Store Homemade Ice Cream

Store your homemade keto ice cream in an airtight container in the freezer. These reusable ice cream containers are made specifically for ice cream. 

Add a piece of wax paper or parchment paper to the top of the ice cream and store for up to three weeks. 

Tag Us

Do you know what would be great with this fresh blackberry ice cream? How about our low carb blackberry cobbler. You’re welcome.

I sure hope you will give this blackberry keto ice cream recipe a try. Once you do, make sure you remember to tag us on Instagram and Facebook.

It’s what keeps this girl encouraged to keep sharing and perfecting her recipes.

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