This keto raspberry ice cream is so delicious that you’ll never believe it’s healthy! It’s a guilt-free treat made with just a few simple ingredients and perfect for anyone watching their carbs.
It’s a low-carb raspberry ice cream that does not contain egg yolks, making it easy to prepare. In fact, you won’t need to use the stove since there is no custard to prepare.
What’s my favorite part of this raspberry keto ice cream dessert, besides its yumminess?
It only requires four basic ingredients to make this blender ice cream recipe! You can’t get a simpler way to enjoy a homemade keto raspberry ice cream.
Make your own keto ice cream with heavy cream, raspberries (fresh or frozen), lemon juice, and sugar substitute for a delectable dessert!
If you’re in search of a quicker way to make keto ice cream, be sure to try our, keto 5-minute ice cream which also happens to be dairy-free.
Keto Raspberry Ice Cream Recipe
If you’ve been craving a keto-friendly ice cream that features fresh raspberries, this recipe has your name on it.
With only 3.6 net carbs per serving, it’s a way to enjoy seasonally fresh raspberries without the worry of your blood sugar level rising.
Plus, with 18.9 grams of fat, you can confidently declare that it’s keto.
This sugar-free raspberry ice cream is perfect for those hot summer days or any day you’re in the mood for a little something sweet. It’s also a great way to use up fresh or frozen raspberries.
If that’s not enough, I’ve included instructions to make it with both in an ice cream maker or without.
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.
It’s important to remember that homemade ice cream will not exactly have the same consistency as say store brought.
But trust me, this keto raspberry ice cream tastes just fantastic in terms of flavor. There are no concerns about exceeding your macros on a ketogenic diet with this recipe.
Understand that this is because a homemade recipe does not contain additives or preservatives. On the plus side, you’ll know exactly what’s in your ice cream since there are no fillers. It’s what makes it a much healthier option in my opinion.
Keto Raspberry Ice Cream Ingredients & Tools Needed
The following is a list of materials and ingredients you’ll need to make this keto-friendly raspberry 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 raspberries
- Lemon juice, for additional flavor
- Granulated sugar substitute, my favorite is monk fruit
- Heavy whipping cream
- Salt, just a pinch
- 2-quart ice cream machine or metal pan 10-inch pan
How To Make Keto Raspberry Ice Cream?
This recipe is for a 2-quart ice cream maker. If you are using a larger ice cream maker you can double the recipe easily.
Start by combining the lemon juice and sugar substitute in a small mixing bowl and stir. Keep in mind, that the sweetener won’t fully dissolve.
Then you’ll put this mixture into the blender. After that, you’ll add the heavy cream, water, and salt to the blender and mix for around 30 seconds.
Next, add half of the raspberries into the blender and blend for another 20-30 seconds until all of the ingredients are completely blended together.
Then you’ll fold the remaining raspberries into the ice cream mixture. Note that you want the remaining raspberries to remain whole so do not over-mix.
Pour the raspberry 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-friendly raspberry ice cream recipe without a machine.
For a churn-free option, 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 Raspberry Ice Cream
When it comes to choosing your sweetener for this homemade sugar-free raspberry ice cream recipe, I have several low-carb options that work well.
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.
Do you know what would be great with this keto raspberry ice cream? How about our keto raspberry brownies! consider combining the two for a decadent treat.
It’s what keeps this girl encouraged to keep sharing and perfecting her recipes.
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- 1/4 cup of lemon juice
- 3/4 cup of granulated sugar substitute
- 2 1/2 cups of heavy whipping cream
- 1 cup of water
- 1/8 of a teaspoon of salt
- 12 ounces of fresh or frozen raspberries, divided
- Combine the lemon juice with the sugar substitute in a small bowl and stir. Note that sweetener will not dissolve completely. Then pour this mixture into the blender. Next, add the heavy cream, water, and salt into the blender and blend for about 30 seconds.
- Add 1/2 of the raspberries into the blender and process for another 20-30 seconds until all the mixture is completely incorporated.
- Next, fold the remaining raspberries into the ice cream mixture. You want these raspberries to remain whole so do not over-stir.
- If using an ice cream maker pour the raspberry mixture into the ice cream maker and process it according to the manufacturer's instructions. It took my machine about 20 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
- Once the ice cream is made pour the mixture 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 2 more times for a total of 3 hours. The no-churn ice cream is now 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.
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.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 205Total Fat: 18.9gSaturated Fat: 11.6gCholesterol: 69mgSodium: 72mgCarbohydrates: 6.8gNet Carbohydrates: 3.6gFiber: 3.2gSugar: 2.8gProtein: 1.9g