Keto Raspberry Swirl Ice Cream

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk (or coconut milk)
• 3/4 cup powdered erythritol (or your favorite keto sweetener)
• 1 tsp vanilla extract
• 1 cup fresh or frozen raspberries
• 1-2 tbsp water
• 1-2 tsp powdered erythritol (for the raspberry swirl)

Instructions:

1. Make the raspberry swirl:
   • In a small saucepan, combine raspberries, water, and 1-2 tsp powdered erythritol.
   • Cook over medium heat for about 5-7 minutes, stirring occasionally until the raspberries break down and the mixture thickens slightly.
   • Remove from heat and strain through a fine mesh to remove seeds. Let it cool.
2. Prepare the ice cream base:
   • In a mixing bowl, whisk together heavy cream, almond milk, powdered erythritol, and vanilla extract until the sweetener dissolves.
3. Churn the ice cream:
   • Pour the ice cream base into your ice cream maker and churn according to the manufacturer’s instructions (usually about 20-25 minutes) until soft-serve consistency.
4. Add the raspberry swirl:
   • Transfer half of the churned ice cream into a container. Drizzle half of the raspberry sauce over it.
   • Add the remaining ice cream on top and swirl the rest of the raspberry sauce through with a knife or spoon. Don’t overmix—you want nice swirls.
5. Freeze:
   • Cover and freeze for at least 2 hours to firm up.
6. Serve and enjoy!
   • Scoop out your keto-friendly raspberry swirl ice cream and enjoy guilt-free!