Ingredients:
- 2 cups fresh blackberries (or frozen, thawed)
- 1 cup heavy cream
- 1/2 cup unsweetened almond milk (or coconut milk)
- 1/4 cup erythritol (or your preferred keto sweetener)
- 1 tsp vanilla extract
- 1 tbsp lemon juice (optional, for a fresh zing)
- 1/2 tsp xanthan gum (optional, for a creamier texture)
- Pinch of salt
Instructions:
1. Prepare the Blackberry Puree:
- In a blender or food processor, combine the blackberries and lemon juice (if using). Blend until smooth.
- For a smoother ice cream, you can strain the puree through a fine mesh sieve to remove the seeds, but this step is optional.
2. Mix the Ice Cream Base:
- In a medium bowl, whisk together the heavy cream, almond milk, erythritol, vanilla extract, and a pinch of salt until the sweetener is fully dissolved.
- Add the blackberry puree to the cream mixture and stir well to combine.
- If using, sprinkle in the xanthan gum and whisk again until fully incorporated. This will help create a smoother, creamier texture.
3. Churn the Ice Cream:
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually about 20-25 minutes). The mixture should thicken and have a soft-serve consistency once it’s done.
4. Freeze to Firm Up:
- Once the ice cream is churned, transfer it to an airtight container and freeze for at least 4 hours or until firm. For a firmer consistency, freeze overnight.
5. Serve:
- Scoop the ice cream into bowls or cones and enjoy! You can garnish with a few extra fresh blackberries or a drizzle of sugar-free chocolate syrup if desired.
Tips:
- Sweetener Adjustments: Adjust the amount of sweetener to your taste, as the sweetness of blackberries can vary. You can also use stevia or monk fruit if you prefer those over erythritol.
- For a Non-Dairy Version: Use coconut cream and coconut milk as substitutes for heavy cream and almond milk to keep the ice cream dairy-free.
- Texture Variation: If you don’t have an ice cream maker, you can still make this by placing the mixture in a shallow container and stirring every 30 minutes while freezing, until it reaches your desired texture.
Nutritional Information (per serving, makes 6 servings):
- Calories: ~180
- Carbs: ~6g
- Fiber: ~2g
- Net Carbs: ~4g
- Fat: ~16g
- Protein: ~2g
This Keto Blackberry Ice Cream is the perfect dessert to enjoy without guilt, offering a smooth, creamy, and sweet treat while keeping the carbs low. It’s a great way to satisfy your sweet tooth on a keto diet! Enjoy!
