Blackberry Chocolate Chip Keto Ice Cream

Indulge in a creamy, luscious keto-friendly ice cream bursting with fresh blackberries and rich chocolate chips, perfect for satisfying your sweet tooth without the guilt.

Course Desserts

Cuisine American, Keto

Keyword blackberry ice cream, chocolate chip ice cream, Keto Ice Cream, low carb dessert, Sugar-Free Ice Cream

Prep Time 15

Cook Time 2

Total Time 2 15

Servings servings

Calories 330kcal

Equipment

Blender
Fine mesh sieve
Large Bowl
Whisk
Ice cream maker
Freezer-safe container

Ingredients

2 cups heavy cream (480 ml)
1 cup fresh blackberries (144g)
⅓ cup powdered erythritol (53g)
1 tsp vanilla extract (5 ml)
½ cup unsweetened almond milk (120 ml)
½ tsp xanthan gum (1.5g)
½ cup sugar-free chocolate chips (85g)

Instructions

Begin by pureeing the fresh blackberries in a blender until smooth. Strain the puree through a fine-mesh sieve to remove the seeds, and set aside the smooth blackberry mixture.
In a large bowl, combine the heavy cream, powdered erythritol, vanilla extract, and unsweetened almond milk. Whisk these ingredients together until the erythritol has dissolved completely.
Slowly sprinkle the xanthan gum over the liquid mixture while continually whisking to prevent clumping. The xanthan gum will help thicken the ice cream and improve its texture.
Fold the strained blackberry puree into the cream mixture until fully incorporated, creating a uniform color.
Gently stir in the sugar-free chocolate chips, distributing them evenly throughout the mixture.
Pour the ice cream mixture into an ice cream maker and churn according to the manufacturer's instructions, usually about 20-30 minutes, or until it reaches a soft-serve consistency.
Transfer the churned ice cream to a freezer-safe container, smoothing the top with a spatula.
Cover the container with a lid or plastic wrap, and freeze for at least 2 hours, or until the ice cream is firm enough to scoop.
Before serving, let the ice cream sit at room temperature for a few minutes to soften for easier scooping.

Notes

The ripeness of the blackberries can affect the sweetness of the ice cream; adjust the amount of erythritol if needed.

For a dairy-free version, substitute the heavy cream with full-fat coconut milk.

If you don't have an ice cream maker, you can pour the mixture into a shallow dish and freeze, stirring every 30 minutes until it reaches the desired consistency.

Nutrition