Low Carb Raspberry Ice Cream Creamy, Fruity & Perfectly Keto & Diabetic-Friendly
This Low Carb Raspberry Ice Cream is rich, creamy, and bursting with real raspberry flavor. It has that perfect scoopable texture with beautiful swirls of fresh raspberries — everything you crave in a premium ice cream, but without the sugar or carbs. Whether you make it in an ice cream maker or a no-churn version, it’s a refreshing treat that fits beautifully into low-carb, keto, or diabetic lifestyles.
Why You’ll Love This Recipe
- Bright, tangy raspberry flavor in every bite
- Ultra-creamy texture with visible berry pieces
- Only 4–6g net carbs per serving
- Easy to make with or without an ice cream maker
- Make-ahead friendly and freezer staple
Ingredients (makes about 8 servings)
- 2 cups heavy whipping cream (cold)
- 8 oz full-fat cream cheese, softened
- ¾–1 cup powdered erythritol or allulose (adjust to taste)
- 2 tsp vanilla extract
- 2½ cups fresh or frozen raspberries (divided)
- 1 tbsp fresh lemon juice
- Pinch of salt
Optional:
- 1–2 tbsp vodka or MCT oil (helps keep it scoopable)
Instructions
No-Churn Version (Easiest):
- In a large bowl, beat the softened cream cheese, sweetener, vanilla, lemon juice, and salt until smooth.
- In a separate chilled bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fully combined.
- Mash or blend 1½ cups of the raspberries and fold them into the base for beautiful swirls and flavor.
- Pour into a loaf pan or container. Top with the remaining whole raspberries.
- Freeze for 4–6 hours, stirring every 45–60 minutes during the first 2–3 hours for the best texture.
Ice Cream Maker Version:
- Blend 2 cups raspberries with lemon juice and sweetener until smooth.
- Beat cream cheese until smooth, then mix in the raspberry puree, vanilla, and salt.
- Whip the heavy cream to soft peaks and fold everything together.
- Churn according to your ice cream maker’s instructions. Add whole raspberries in the last few minutes.
Storage Tips
Store in an airtight container in the freezer for up to 2 weeks. Let it sit at room temperature for 10–15 minutes before scooping for the perfect creamy texture.
Nutritional Information (per ½ cup serving, approximate)
- Calories: ~220
- Fat: 20g
- Total Carbs: ~8g
- Fiber: ~3g
- Net Carbs: ~5g
- Protein: 3g
Macros are approximate and may vary based on brands and exact sweetener used. Always test your personal blood sugar response.