Here’s a super easy keto raspberry ice cream recipe! 🍧
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Ingredients :
• 1 1/2 cup 35% cream
• 1 cup fresh or frozen raspberries
• 1 cup fresh or frozen raspberries
• 1/3 cup Swerve powder (available here)
• 1 1/2 tsp. teaspoon vanilla extract
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Method :
Using a food processor, whip the 35% cream with the sweetener and vanilla until well whipped. Add the raspberries and mix again ( you can also puree your raspberries before adding to the whipped cream ). Transfer to a large airtight dish or *6 small individual airtight dishes of half a cup each ( easier when tasting ) and freeze your preparation for at least an hour. Serve with a fruity coulis of your choice! 🍧😋
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*Note: this ice cream can tend to be very hard when frozen for a long time, so it is always best to take your bowl out a little in advance before tasting, the reason for the individual sizes.
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Makes 6 1/2 cup servings.
[3g net carbs per serving]
Credit: Lo An and modifications by Alexandra Mineau
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