Keto Raspberry Ice Cream

Keto Raspberry Ice Cream

The solution to everything? ICE CREAM.

Ingredients:
  • 680 g (24 oz) raspberries, frozen
  • 150 g (5 oz) allulose*
  • 50 g (2 oz) fromage blanc **
  • 225 g (8 oz) heavy whipping cream
  • *If substituting erythritol, use about 200 g (7 oz) **Available online. May substitute with Greek yogurt or mascarpone.


    How to prepare:

    1. Place frozen raspberries in a bowl. Leave to thaw at room temperature about 30 minutes to an hour.
    2. Meanwhile, in a separate bowl, mix to combine the fromage blanc and heavy whipping cream. Refrigerate.
    3. When the raspberries have thawed and softened, place in a blender and puree. Pass through a fine-meshed strainer and discard seeds.
    4. Stir in allulose. Mix until dissolved.
    5. Pour raspberry mixture onto the cream mixture. Mix until homogeneous. Refrigerate for at least 4 hours.
    6. Using an ice cream maker, churn per manufacturers instructions.

    This makes 16 (1/2 cup) servings of Raspberry Ice Cream. Each serving comes out to be 73.16 Calories, 5.42g Fats, 4.04g Net Carbs, and 1.12g Protein.

    Credit to Ruled.me. Link here: https://www.ruled.me/keto-raspberry-ice-cream/


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