Keto Raspberry Frosty Ice Cream
Cool off on a warm day with this indulgent yet guilt-free Keto Raspberry Frosty Ice Cream. Made with fresh raspberries, full-fat coconut milk, and a touch of natural sweetener, it’s the perfect treat for anyone following a keto diet or looking for a healthier dessert option. Creamy, refreshing, and packed with nutrients, this ice cream is your new go-to for satisfying your sweet tooth while staying on track with your keto goals.
Ingredients
- 1 cup fresh or frozen raspberries
- 1 can full-fat coconut milk
- ½ cup heavy cream
- ¼ cup erythritol or stevia or sweetener of choice
- 1 tsp vanilla extract
- 1 cup ice cubes optional, for texture
Instructions
- Blend raspberries and sweetener (erythritol or stevia) until smooth.
- Add coconut milk, heavy cream, and vanilla extract. Blend again until the mixture is thick and creamy.
- Pour the mixture into an ice cream maker and churn according to manufacturer instructions.
- If you don’t have an ice cream maker, pour the mixture into a shallow dish and freeze for 3-4 hours. Stir every 30 minutes to break up ice crystals.
- Once frozen to a frosty consistency, scoop and serve. Optionally, garnish with extra raspberries or dark chocolate shavings.
Notes
- For a dairy-free version, substitute the heavy cream with coconut cream or almond milk.
- If using frozen raspberries, let them thaw slightly before blending to ensure a smooth mixture.
- Adjust sweetness to taste; you can add more erythritol or stevia if you prefer it sweeter.
- Add-ins such as chopped nuts or shredded coconut can be mixed in for extra texture.