Keto Raspberry Ice Cream
This makes 16 (1/2 cup) servings of Raspberry Ice Cream. Each serving comes out to be 73.16 Calories, 5.42g Fats, 4.04g Net Carbs, and 1.12g Protein.
Ingredients
- 680 g frozen raspberries
- 150 g allulose or about 200g erythritol
- 50 g fromage blanc
- 225 g heavy whipping cream
Instructions
- Place frozen raspberries in a bowl. Leave to thaw at room temperature about 30 minutes to an hour.
- Meanwhile, in a separate bowl, mix to combine the fromage blanc and heavy whipping cream. Refrigerate.
- When the raspberries have thawed and softened, place in a blender and puree. Pass through a fine-meshed strainer and discard seeds.
- Stir in allulose. Mix until dissolved.
- Pour raspberry mixture onto the cream mixture. Mix until homogeneous. Refrigerate for at least 4 hours.
- Using an ice cream maker, churn per manufacturers instructions.