No-Churn Raspberry Keto Ice Cream
What could possibly be any better than the refreshing flavors of sweet and creamy raspberry ice cream? And this Keto no-churn recipe couldn’t be easier to make.
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We enjoy ice cream all year around in my house. But, when summer time comes, with all the fresh and beautiful berries, this no-churn raspberry ice cream is a prefect way to put them to good use!
Just because you follow Keto or a low carb diet, doesn’t mean you have to give up ice cream. This Keto ice cream is sugar free, but you’d never know it!
The creamy texture, sweet creamy flavors with the bright tang of raspberries make this a cold and refreshing treat that will fool even your toughest non Keto ice cream critics.
This “mix it and forget it” Keto ice cream recipe is a huge time saver too! No need to sit waiting for it to stop churning in an ice cream maker. You just mix up the ingredients, stick it in the freezer and PRESTO, you have sweet tasty ice cream in just a couple of hours.
What’s in No-Churn Ice Cream
- Frozen raspberries
- Mascarpone cheese
- Heavy cream
- Allulose confectioners
- Vanilla extract
- Xanthan gum
*Exact measurements are listed in the recipe card below.
How to Make No-Churn Keto Ice Cream
Add the raspberries to the bowl of a food processor. Pour the heavy cream and mascarpone over the top.
Blend until well combined.
Add in the rest of the ingredients and continue mixing until you have a smooth creamy mixture.
You can leave it a little chunky or even add in a few more raspberries towards the end if you’d like.
Pour the mixture into an airtight container.
Chill 20 minutes for a soft-serve consistency and 2-3 hours for ice cream.
How to Keep Keto Ice Cream from Freezing Rock Hard
This Keto Ice Cream does not freeze as hard as most Keto recipes, because it uses allulose and xanthan gum. These ingredients help it maintain a creamy texture while freezing without becoming super hard.
Wholesome Yum’s Besti Powdered Allulose is my absolute favorite allulose to use! It has perfect texture and far exceeds anything else I’ve ever tried. Use code: KCC10 to save 10%.
So while you can omit the xanthan gum if you want and substitute the allulose for Swerve or Erythritol, I do not recommend it.
Add-ins for Raspberry Keto Ice Cream
If you’re anything like me, I will take my ice cream just as it is, with a spoon! But if you want some ideas for making this raspberry ice cream more fun or for a party or for the kids, try some of these low carb add-ins:
- What could go better with the flavor of raspberries than chocolate? Add a few sugar free chocolate chips to the mix or even on top.
- Adding a little dollop of homemade whipped topping is always a hit with the kids.
- Just a few of your favorite sugar free sprinkles is a really great way to add some fun colors to this Keto ice cream.
- Of course additional fresh raspberries added to the top is wonderful, but you can also add a an assortment of other fresh berries. Blueberries or strawberries are a great combination with raspberry flavor.
Are Raspberries Good For You?
You bet there are. Raspberries are absolutely amazing when you’re craving fresh fruit. They are loaded with fiber and vitamin C as well as many other important vitamins and minerals.
They are a great fruit to have on had when you want fresh fruit. They are sweet and tart at the same time and so good! But, they come with a fairly short shelf life so you’ll definitely want to eat them shortly after purchasing
Can You Have Ice Cream on Keto?
Anything that contains large amounts of sugar, like traditional ice cream, should be avoided when on Keto. With the sugar substitute, allulose, there is no reason not to enjoy a Keto Ice Cream version as a sweet treat on occasion.
This Raspberry Keto Ice Cream is fantastic and only has 4 net grams of carbs per serving.
More Keto Ice Cream Recipes
- No-Churn Raspberry Ice Cream
- Strawberry Ice Cream
- No-Churn Coffee Chip Ice Cream
- Cookie Dough Ice Cream
- No-Churn Lemon Ice Cream
- Vanilla Chocolate Chip Ice Cream
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No-Churn Raspberry Keto Ice Cream
RECIPE VIDEO
Ingredients
- 12 ounce bag frozen raspberries
- 8 ounces mascarpone cheese
- 1 cup heavy cream, cold
- ⅔ cup allulose confectioners
- ½ teaspoon vanilla extract
- ¼ teaspoon xanthan gum
Instructions
- Add the raspberries to the bowl of a food processor. Pour the heavy cream and mascarpone over the top. Blend until well combined.
- Add in the rest of the ingredients and continue mixing until you have a smooth creamy mixture. You can leave it a little chunky or even add in a few more raspberries towards the end if you’d like.
- Pour the mixture into an airtight container, and chill 20 minutes for a soft-serve consistency and 2-3 hours for ice cream.
Recipe Notes
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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Rate this Recipe
Perfect for these hot summer days.
I totally agree.
Can yogurt be a replacement for the Mascarpone cheese.
I’ve not tried replacing the mascarpone before, but as long as you use a thick yogurt, like Greek yogurt, it should work fine.
I miss ice cream since converting to keto and the store versions contain erythritol which causes a lot of digestive issues for me. I love this recipe, so tart and smooth. I only added zest from a small lemon and a very small amount of salt. It’s fabulous and with ChocZero chocolate chips or their chocolate syrup. What an amazing treat!
That’s awesome to hear! I really love the chocolate chips idea!
Wow I found my new favorite ice cream recipe! I used to make a raspberry ice cream that used a custard-style base with egg yolks but I didn’t want to go through all that and the time spent waiting for it to cool, so when I found this ice cream recipe, I had to try it. AMAZING! So quick and easy to throw together. I don’t have a food processor so I used an immersion blender to combine the ingredients then I did throw it in the ice cream machine for a few minutes to incorporate some air. The flavors are so fresh and this comes together so quickly this will definitely be my go-to raspberry ice cream recipe. Thank you so much = )
Thank you so much! I love this no-churn recipe. I am happy you gave it a try and loved it too.
I can’t believe how YUMMY — and EASY — this is! I’ve been doling out the occasional splurge on Rebel or Halo Top Keto ice cream, at $6/pint, and it’s rock hard, needs time to soften, etc. It’s been great to have ice cream, but now THIS ice cream — WONDERFUL!! I followed the recipe exactly, as I wanted to have it soft, and the consistency is perfect. It seemed everyone was out of powdered allulose, so I whirled some finely granulated around in my food processor to approach a powdered consistency before making the ice cream. Only thing I changed: I added some Lily’s chocolate chips to make it raspberry chip. YUM! I’ve been eating Keto for 3 years and my husband joined me this year — and HE’S a fan of this ice cream. Love, Love, LOVE it, and will be making it often. Thanks so much, Julianne!
This is SO awesome! I am glad you enjoyed it. The chocolate chips are such a great addition! Thank you for the great review.
Hi love you recipes. Is there anything else I can use besides mascarpone cheese?
Thank you so much. Cream cheese would be the closest in comparison, though it will change the texture and flavor profile some.
Can I substitute frozen strawberries for the raspberries? I don’t want to churn and I don’t like raspberries. Thanks.
You could certainly try them. Strawberries do contain more water than raspberries, so be careful to not add too many.