You asked for it, so here it is—the most sumptuous keto ice cream recipe ever, featuring my post from last week, Keto Raspberry Lemonade Marmalade. Fruity-floral raspberries combine with tart lemon in this divinely creamy ice cream, and with only 4 ingredients, it’s super-easy to make, too! (P.S., there’s a 3-ingredient egg-free, dairy-free version at the end of this post.)
Tips for preparing the Keto Raspberry Lemonade Ice Cream
Like I said, this is a very easy ice cream to make: just mix the ingredients together and churn until ice cream forms.
But to achieve the right texture, you’ll need to keep a couple things in mind. First of all, ensure that your ingredients are cold. Then you’ll want to make sure that the cold element in your ice cream maker is also properly frozen. Naturally, this depends on the type of ice cream maker you’re using. If you’re lucky enough to have an ice cream maker with a compressor, you don’t need to freeze the cold element for that long. But if, like me, you have a cheap, run-of-the-mill machine, your cold element (the bowl) needs to be frozen properly beforehand, preferably for a couple of days. Actually, in the recipe video the bowl isn’t that well frozen, so you’ll see that the resulting ice cream is really soft.
Feel free to adjust the sweetness to your taste. I’ve added some powdered erythritol to provide more sweetness, but feel free to omit it entirely or to use another sweetener — like stevia — instead. Anyway, the ice cream I’m making here isn’t super-sweet: I purposely wanted to keep it fruity and refreshing.
One more thing: as you’ll notice, this ice cream recipe calls for heavy cream and raw eggs. If this freaks you out, don’t run away screaming: I’ve created a dairy-free, egg-free version, too, that’s just as good as the original, and even easier to make! You’ll find it at the end of this post, in the Variations section.
But now let’s take a look at how to prepare this irresistible ice cream:
Add the heavy cream to a mixing bowl…
…followed by the powdered erythritol.
Beat with an electric mixer until stiff peaks form.
Add the eggs.
Continue to beat until fluffy, about 5 minutes.
Add the marmalade…
…and beat until well combined.
Churn in an ice cream maker…
…until you’ve got soft-serve ice cream. If you want a stiffer consistency, freeze the ice cream in a container until firm.
My Keto Raspberry Lemonade Ice Cream experiments
Immediately after creating the Keto Raspberry Lemonade Marmalade recipe I posted last week, I knew I wanted to use it to make ice cream. I was sure its deep, fruity flavor would be a wonderful counterpoint to a rich, luxurious, oh-so-creamy ice cream.
I do have several recipes for keto ice cream and frozen treats, but I realized I’ve never posted my go-to ice cream recipe. Well, this chocolate ice cream is pretty close (and it’s one of the most popular recipes here on my blog), but I often make vanilla ice cream with just heavy cream, eggs, sweetener, and vanilla flavoring.
So I wanted to make my Keto Raspberry Lemonade Ice Cream using this go-to ice cream recipe as a base. I have to admit the process was pretty straightforward. The most challenging part was pondering over how much Keto Raspberry Lemonade Marmalade I should use to get plenty of flavor, but without making finished product too tart.
After some careful calculations, I decided to use 3/4 cup (180 ml) marmalade, which turned out to be ideal. (That said, if you want a more intense fruit flavor, I bet using 1 full cup (240 ml) marmalade wouldn’t hurt.)
I also needed to add some more sweetness. The marmalade I had prepared wasn’t very sweet, but I did want the ice cream to have some sweetness—but, then again, not too much. I was wondering whether to add powdered erythritol or liquid stevia, but I ended up using powdered erythritol because of its better taste — and its lack of aftertaste. Besides, its cooling effect would be put to good use in ice cream!
I estimated that 1/3 cup (80 ml) powdered erythritol would do the job, and so it did. The ice cream isn’t really that sweet (especially if you follow the instructions in the Keto Raspberry Lemonade Marmalade to a T), so you can add more sweetener if you like.
Finally, here’s the recipe for you to enjoy:
|Nutrition Information||In total||Per serving if 4 servings in total||Per serving if 6 servings in total|
|Protein||28.7 g||7.2 g||4.8 g|
|Fat||98.3 g||24.6 g||16.4 g|
|Net carbs||13.5 g||3.4 g||2.3 g|
|kcal||1064 kcal||266 kcal||177 kcal|
Tips for variation
I know many of you are intolerant to dairy or can’t use raw eggs (or eggs of any kind.) No worries: you can simply replace the eggs and the cream with 2 cups (480 ml) coconut cream (as thick as you can find). Beat the cold coconut cream together with the powdered erythritol and the marmalade until well combined. Then just churn until you’ve got a nice soft-serve-style ice cream. (With just 3 ingredients, this version is actually far easier than the version with dairy and eggs. Fab, right?)
Instead of Keto Raspberry Lemonade Marmalade, you can use any sugar-free jam or marmalade. Since commercially-made sugar-free products tend to be unbelievably sweet (a bit controversial that sugar-free stuff tastes overly sweet, isn’t it?!), please be sure to adjust the amount of sweetener to your own palate. You’ll likely have to omit the powdered erythritol and use far less sugar-free marmalade or jam than 3/4 cup (180 ml). Naturally, if you use homemade sugar-free jam or marmalade, it’s much easier to adjust the amount of sweetener, since you’ll have made the jam yourself and you’ll know exactly what’s in it.