Ice Cream Sodas — or Ice Cream Floats — are something special. A refreshing combination of ice cream and a bubbly beverage, these drinks make wonderful summertime treats, or you can enjoy them as dessert at any time of the year. You can also create endless variations — and create keto versions in a jiffy. This ketoized ice cream soda uses keto chocolate ice cream and fresh raspberries. Topped with whipped cream and raspberries, it’s tasty, satisfying, and thirst-quenching – all at the same time.
How to make the Chocolate Raspberry Keto Ice Cream Soda
Making this keto ice cream soda is super easy — and you need only 5 ingredients, as you might guess. I’ve used fresh raspberries not only because of their scrumptious taste but also because of their healthiness — and because they are in season now. More about that in the next chapter where I tell more about how I came up with this recipe.
If you are not a fan of raspberries, feel free to check other options in the Tips for variations section further below. In that same section, you’ll find lots of ideas on how to vary this recipe.
This recipe makes 1 large or 2 smaller servings. It’s mainly up to your carb tolerance and the ingredients you use, whether it’s worth making 1 or 2 servings. Check also your ice cream for the carb content.
But let’s take a look at how to prepare this special treat:
Take 1/4 cup (60 ml) fresh raspberries and place them into a small bowl. These are wild raspberries here, so they are quite small in size.
Add 2 tablespoons powdered erythritol (or other preferred natural sweetener to taste).
Mash with a fork…
…until smooth. If you dislike seeds, feel free to press the raspberries through a tea strainer or other small strainer and discard the seeds.
Transfer the raspberry mixture into a tall glass.
Add 3 small scoops (or 2 big ones) of keto chocolate ice cream. You can use homemade ice cream as I use here, or commercial keto ice cream if you find a decent brand, i.e., without food additives such as carrageenan and with natural sweeteners like erythritol or stevia.
As I’m currently in our summer house, I didn’t churn my ice cream in an ice cream maker but instead froze it in a plastic container. And I didn’t scoop the ice cream but rather cut it into pieces with a knife. That’s why my “scoops” are square-like here.
Fill the glass with soda water or other carbonated water. I have reserved 1 cup (240 ml) for this tall glass. Be sure your water doesn’t contain carbs.
Top your ice cream soda with about 1/4 cup (60 ml) whipped cream.
Add some fresh raspberries for decoration.
I prefer to add some sugar-free chocolate shavings — and naturally a fancy straw. You might want to add also a tall spoon for easier consumption. Yum!
How I came up with this Keto Ice Cream Soda recipe
Even the weather has cooled a bit — though we still have some occasional hot days — I’m still desiring refreshing and easy summer treats. For some reason, I started thinking of ice cream soda. Anything else on my to-do list didn’t feel worth posting here on my blog — I was obsessed with a drink consisting of keto ice cream and soda water.
I was planning to spend a few days in our summer house. We have an ice cream maker here, but I wasn’t in a mood to freeze the bowl for a couple of days before I could make ice cream. Instead, I took my trusted keto chocolate ice cream recipe, doubled it, and made half of the batch as vanilla ice cream and the other half as chocolate ice cream.
I froze the ice cream in plastic containers. The next day, I did my first experiment using peach-flavored natural energy drink and my freshly-made vanilla keto ice cream. How good it was!
Actually, I could have added some sugar-free syrup to enhance flavor, but I didn’t have any. Anyway, the drink was terrific just with the bubbly energy drink and the vanilla ice cream.
Well, for this blog post, I wanted to create an ice cream soda with chocolate ice cream that I had prepared.
Since raspberries are on the season, I decided to use them for my ice cream soda. I thought they will lend a wonderful, fresh, and fruity flavor. Look, how abundantly there are wild raspberries in our forest!
To give the raspberries some extra sweetness, I decided to add powdered erythritol.
I don’t mind consuming whole raspberry seeds, so I thought I just mash the raspberries with powdered erythritol and put the mixture into a tall glass — like you add syrup if you make traditional ice cream soda.
As I didn’t have any ice cream scoop, I cut some large cubes (or actually chunks…) out of my keto chocolate ice cream and added them to the glass. Then, I filled the glass with ice-cold carbonated mineral water.
I had reserved some whipped cream to top my creation. After some searching, I found one plastic piping tip that I placed in a freezer bag. That worked well for piping a decent rosette on top of the drink.
I added a few fresh raspberries and some sugar-free chocolate shavings as a decoration — and I found a fancy straw from my photography props as well.
The drink looked fabulous and tasted unbelievably refreshing and delicious! Oh yum!
Here’s the recipe for you to enjoy. Notice the new recipe box! (Please let me know your opinion on that!)
- 1/4 cup = 60 ml (40 g) fresh raspberries + some for decorating
- 2 tablespoons powdered erythritol
- 3 small scoops or 2 large scoops keto chocolate ice cream
- 1 cup = 240 ml club soda, seltzer water, or carbonated water
- 1/4 cup = 60 ml whipped cream
- Place the raspberries and the sweetener into a small bowl.
- Mash with a fork until smooth puree. You can use an
immersion blender or regular blender for an even smoother result. For a
seedless version, press the raspberries through a fine-mesh strainer like a tea
- Place the raspberry mixture into a tall glass.
- Add the chocolate ice cream. Fill the glass with the water.
- Top with whipped cream and decorate with raspberries.
- Serve immediately.
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|Nutrition information||If 1 serving||If 2 servings|
|Protein||9.7 g||4.9 g|
|Fat||44.9 g||22.5 g|
|Net carbs||6.6 g||3.3 g|
|kcal||473 kcal||237 kcal|
Tips for variations
Ice cream sodas are incredible in the sense that you can vary them endlessly. Instead of chocolate ice cream or plain vanilla, you can use different varieties of keto ice cream. In case you don’t have any ice cream, you can make some in 5 minutes. This 5-minute ice cream recipe includes some fascinating variations that you can also use in ice cream sodas. Here is another instant ice cream recipe. And here’s my favorite keto strawberry ice cream recipe. My favorite keto vanilla ice cream recipe you’ll find on my Low Sugar, So Simple book. For a dairy-free version, use this Black Forest Ice Cream.
Flavored stevias are also excellent sweeteners. You can swap the erythritol, for example, to vanilla stevia, berry stevia, chocolate raspberry stevia, lemon twist stevia, toffee stevia (awesome with cranberries!), pomegranate blueberry, or cinnamon stevia. For autumnal flavors, use pumpkin spice stevia.
Naturally, you can use other berries than raspberries. Try strawberries, blueberries, blackberries, or cranberries. Also, blackcurrants make a scrumptious ice cream soda with vanilla ice cream.
Here’s one version with wild blueberries (actually bilberries) and vanilla ice cream.
Feel free to amp up the flavor with sugar-free syrups — considering you find natural choices that are sweetened with erythritol, allulose, stevia, or monk fruit. Also, fiber syrups like Sukrin syrup would work. I definitely would have made a version with sugar-free syrup but didn’t have any in the summer house. On the other hand, I was thrilled with my berry and erythritol versions.
On Monday, we celebrated my mom’s 80th anniversary. In the morning, I brought my mom to a beauty salon to get pampered. After that, we had a delicious lunch in a fancy restaurant. Here’s my keto dish, steak with salad and compound butter. There was an ample amount of feta, too. So delicious!
Other than that, I’ve spent most of the week in our summer house. I was supposed to write my upcoming book, the second part of my Finnish keto-vegan book, but didn’t have any time since other projects kept me busy.
Naturally, we had lots of Ketokamu activities. For example, on Friday, we visited the famous singer Saara Aalto and her wife, Meri. They have been on a keto diet for some time and interested in collaborating with us. The couple was incredibly friendly and kind-hearted. They served lunch for us, and we all had great fun.
On the same day, we visited Sakari Peltola, a farmer, and a social media influencer. He is among others farming Highland cattle in environmentally-friendly, natural ways. He talks a lot about environmental issues, farming, nutrition, health, and climate. The gorgeous Highland cattle are grazing in the field.
The Sakari’s mom was brushing the cows and they were really enjoying it.
There were some calves as well. Look, how cute they are!
This cow with a clover in her mouth looks pretty idyllic!
Here’s our gang from the left: our CEO Olli Kolehmainen, Sakari’s mom, Olli Posti (with the guitar), Sakari Peltola (the farmer) and Markus Lundström (our R&D manager).
Olli Posti was playing guitar for the cows, and they seemed to like it a lot!
Here’s Olli Posti and Sakari Peltola.
Finally, we had some coffee together.
This photo is taken just before we left. The rainbow accidentally appeared in the photo. I think it excellently describes the mood and the vibes in our team. It’s so great to work with these guys!