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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 and it tastes closest to sugar, in my opinion. Most importantly, allulose won't spike your blood glucose! You won't need to wait fifteen minutes before scooping this recipe either, which is required with erythritol based sweeteners as they crystallize. With the addition of Allulose and 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 soft creamy texture to ice cream. As a minimum, I recommend 4 egg yolks for 3 cups of cream. I typically use 4-5 egg yolks, but I have also enjoyed 6 egg yolks. This really comes down to personal preference. 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.

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.

Supplies:

You only need a few supplies to create delicious sugar-free ice cream at home, and it doesn't need to be an expensive investment. However, an ice cream maker is worth every dollar for a ketogenic kitchen! I use this ice cream maker. I keep the base in the freezer, so I can whip up a batch for my family any day of the week. If you want to go all out, this ice cream maker doesn't require pre-chilling the base, but you'll need space in your pantry and there's a premium for that time-saving perk.

If you love creating beauty behind closed doors, (such as your freezer), consider these cute ice cream containers. They stack well and they feature lovely lid colours, which I appreciate for different ice cream flavours. That said, I used glass tupperware for years, but admittedly, ice cream containers add a special touch.

This is my favourite ice cream thermos for summer picnics or beach days. We can go on adventures for a good three hours and still enjoy a sugar-free ice cream treat. You'll likely have a soft serve ice cream around the 3-hour mark, but I highly recommend packing ice cream on hot summer days!

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
1/2 Cups Heavy Cream
1/2 cup allulose
1 1/2 tsp vanilla
egg yolks (save the whites)
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
Remove the warm cream from the heat.
5
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.
6
Add the yolk mixture into the sauce pan with the remaining heavy cream.
7
Return sauce pan to the stove on low heat. Gently stir and maintain heat 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.
8
Once the custard has thickened, remove the pan from the heat. Stir in the Vanilla extract.
9
Transfer custard to a bowl and cover with beeswax food storage wrap or a plate to chill in the fridge. (I avoid plastic wrap wherever possible!)
10
Add the chilled cream base to your ice cream machine according to the manufacturer's instructions. When the ice cream reaches a soft serve consistency
11
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.
14
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. If the mixture is getting too hot, remove the pan from the element and let it cool slightly before returning the pan to the heat. Do not boil or go beyond 170°F-180°F. If you're not using a thermometer, look for a steady stream of steam as a visual cue. You still need heat for your custard to thicken.

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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