1/2 cup mixed berries (strawberries, blueberries, raspberries, etc.), fresh or frozen
1/4 cup erythritol or another keto-friendly sweetener
1 tsp vanilla extract
Pinch of salt
Instructions:
Prepare the Berries:
If using frozen berries, allow them to thaw slightly. Blend the berries in a blender or food processor until smooth. If you prefer a smoother texture, strain the puree to remove seeds.
Make the Ice Cream Base:
In a medium mixing bowl, combine the heavy cream, almond milk, sweetener, vanilla extract, and salt. Whisk until the sweetener is fully dissolved.
Combine the Mixture:
Gently fold the berry puree into the cream mixture until well combined.
Churn the Ice Cream:
Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-30 minutes. The ice cream should reach a soft-serve consistency.
Freeze:
Transfer the ice cream to an airtight container and freeze for at least 2-3 hours or until firm.
Serve:
Scoop the ice cream into bowls and enjoy! You can top it with additional berries or a sprinkle of keto-friendly chocolate chips if desired.
Tips:
Sweetness: Adjust the amount of sweetener to your taste. Some keto sweeteners are sweeter than others, so you may need to experiment a bit.
Texture: If you prefer a creamier texture, you can add 1-2 egg yolks to the base mixture. Make sure to temper them by slowly whisking in some of the warm cream mixture before adding them to the rest.
Storage: Store the ice cream in the freezer for up to 2 weeks. Let it sit at room temperature for a few minutes before scooping for easier serving.
