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Raspberry Ripple Ice Cream

keto Raspberry Ripple Ice Cream

A luxuriously creamy ice cream made with a traditional vanilla cream custard and raspberry jam ripples that scoops beautifully straight from the freezer. No one will ever know this ice cream is ketogenic and sugar-free!

Allulose and Egg Yolks:

Allulose is my absolute favourite keto sweetener to use in ice cream. It helps keep ice cream soft, it won't spike your blood glucose and it tastes closest to sugar, in my opinion.  Erythritol based sweeteners crystallize and need ten to fifteen minutes before scooping.  However, with Allulose and the fat from the egg yolk custard, which also eliminates the need for gums or thickeners, you'll be able to scoop this ice cream straight from the freezer.

Egg Yolks add a creamy texture to ice cream.  I generally recommend 4 egg yolks for 2 1/2- 3 cups of heavy cream. I typically use 4 egg yolks, but I have also enjoyed 6 egg yolks. This really comes down to personal preference.  Please note, the more yolks you use the darker the colour of the ice cream, so if you're looking for a brighter white, stick to 4 yolks.

Supplies:

You will need an ice cream maker for this recipe, which I highly recommend for the keto kitchen! You don't need an expensive model. I use a 2 litre ice cream maker and I keep the bowl in the freezer, so I can whip up a batch for my family any day of the week.  If I'm tight on freezer space, I simply make sure the bowl is in the freezer 24 hours prior to making the recipe.

Egg White Recipes:

Wondering what to do with leftover egg whites? Here are a few La Dolce Keto recipes that might pique your interest: egg white wraps, chocolate protein pudding, and almond cookies.

Raspberry Ripple Ice Cream

Ingredients
Serves |8
Keto Raspberry Jam
• 1 1/4 cup raspberries (fresh or frozen)
• 1/2 cup allulose
Vanilla Cream Base
• 2 1/2 Cups Heavy Cream
• 1/2 cup allulose
• 1 1/2 tsp vanilla
• 4 egg yolks (save the whites for a different recipe)
• 1/8 tsp salt
Instructions
Keto Raspberry Jam
1
Combine the raspberries and allulose in a small sauce pan. Cook over medium heat, stirring consistently until the raspberries soften. The mixture will bubble and thicken into a lovely jam consistency.
2
Remove the pan from the heat when the jam is thick enough to coat the back of a spoon. The jam will continue to thicken as it cools.
Vanilla Cream Base
1
Separate the egg yolks (store egg whites in the fridge for later).
2
In a medium bowl, whisk the egg yolks and allulose together until the mixture thickens and becomes pale yellow.
3
Warm the heavy cream and salt in a sauce pan on medium heat to a simmer. (below boiling point) Look for a steady stream of steam. If you have an instant read thermometer that's around 170°F.
4
Temper the egg yolks by slowly adding two ladles of warm cream one at a time into the egg yolks while whisking continuously. This step raises the temperature of the egg yolks to prevent a scrambled egg custard.
5
Add the yolk mixture into the sauce pan with the remaining heavy cream.
6
Gently stir and maintain the heat on low until the mixture is thick enough to coat the back of a spoon. I prefer to use a wooden spoon for this step which I zigzag across the bottom of the sauce pan continuously. *See recipe notes.
7
Once the custard has thickened, remove the pan from the heat. Stir in the Vanilla extract.
8
Let the cream mixture cool to room temperature. Alternatively, transfer to a bowl and cover with beeswax food storage wrap or a plate to chill in the fridge to churn at a later time. (I avoid plastic wrap wherever possible!)
9
Add the room temperature or chilled cream base to your ice cream machine according to the manufacturer's instructions.
10
When the ice cream reaches a soft serve consistency turn off the machine and begin layering. Scoop a layer of ice cream into your container and add a few spoonfuls of keto raspberry jam on top. Using a spoon or offset spatula pull the jam through the ice cream to create a ripple effect. Repeat the layers until complete.
11
Enjoy immediately as soft serve ice cream or freeze to a firm ice cream texture.
Recipe Notes:

*Vigorous stirring or whisking can make the mixture foamy and the custard may not thicken. If this happens, don't worry, as a thin custard will still make delicious ice cream. Simply stir continuously and gently.

Nutrition Facts
per serving
calories
25cal
fats
25g
protein
5g
carbs
25g
fibre
25g
Nutrition facts are offered as a courtesy. If you have questions regarding calculations or encounter different results, please refer to our nutrition policy.

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