1/2 cup unsweetened almond milk (or any other low-carb milk substitute)
1/4 cup powdered erythritol or your preferred keto-friendly sweetener (adjust to taste)
1 teaspoon vanilla extract
1 cup fresh or frozen raspberries
1 tablespoon lemon juice (optional, for added tartness)
1/4 teaspoon xanthan gum (optional, for creamier texture)
A pinch of salt
Instructions:
Blend the Raspberries: In a blender or food processor, blend the raspberries until smooth. If you prefer a seedless texture, you can strain the raspberry puree through a fine-mesh sieve to remove the seeds. Set aside.
Whip the Cream: In a large bowl, whip the heavy cream with a hand mixer or stand mixer until it forms soft peaks.
Combine Ingredients: Gently fold in the almond milk, powdered erythritol, vanilla extract, raspberry puree, lemon juice, xanthan gum (if using), and a pinch of salt. Mix until everything is well combined.
Chill the Mixture: Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. If you don’t have an ice cream maker, pour the mixture into a shallow dish, cover it, and freeze it. Stir every 30 minutes for about 2-3 hours to break up ice crystals and achieve a creamier texture.
Serve or Freeze: Enjoy immediately for a soft-serve texture, or transfer to an airtight container and freeze for an additional 1-2 hours for a firmer ice cream.
Store: Store any leftovers in the freezer. Allow the ice cream to sit at room temperature for a few minutes before scooping, as it may harden when fully frozen.
Tips:
Adjust Sweetness: Taste the mixture before freezing and adjust the sweetness if necessary.
Add-ins: For extra flavor, you can add in some sugar-free chocolate chips, nuts, or a swirl of keto-friendly chocolate sauce.
