Coconut Raspberry Ripple Keto Ice Cream

Indulge in a luscious blend of creamy coconut and tangy raspberry with this homemade Coconut Raspberry Ripple Keto Ice Cream. It's the perfect low-carb treat to satisfy your sweet tooth without the guilt.

Course Desserts

Cuisine American

Keyword coconut raspberry ice cream, Homemade Keto Ice Cream, Keto Ice Cream, low carb dessert, Sugar-Free Ice Cream

Prep Time 15

Cook Time 0

Total Time 4 15

Servings servings

Calories 230kcal

Equipment

Ice cream maker
Large mixing bowl
Whisk
Small saucepan
Fine mesh sieve

Ingredients

2 cups canned coconut milk 473 ml
1 cup heavy cream 240 ml
½ cup powdered erythritol 96 g
1 tsp pure vanilla extract 5 ml
1 cup raspberries, fresh or frozen 123 g
2 tbsp water 30 ml

Instructions

Begin by chilling your ice cream maker bowl for at least 24 hours before starting the recipe.
In a large mixing bowl, combine the coconut milk, heavy cream, powdered erythritol, and vanilla extract. Whisk the mixture until the erythritol is fully dissolved and the mixture is well combined.
Pour the mixture into your ice cream maker and churn according to the manufacturer's instructions, usually about 20-30 minutes.
While the ice cream is churning, make the raspberry sauce. In a small saucepan, combine the raspberries and water. Cook over medium heat until the raspberries have broken down into a sauce, about 5-7 minutes.
Strain the raspberry sauce through a fine-mesh sieve to remove the seeds, then set the sauce aside to cool.
Once the ice cream has finished churning and has a soft-serve consistency, gently fold in the raspberry sauce to create a ripple effect. Do not overmix; you want to maintain distinct swirls of raspberry.
Transfer the ice cream to an airtight container and freeze for at least 4 hours, or until firm.
Serve the Coconut Raspberry Ripple Keto Ice Cream in bowls or cones as desired, and enjoy!

Notes

For a dairy-free version, replace heavy cream with additional coconut milk.

The erythritol can be substituted with another keto-friendly sweetener, but ensure it is powdered to avoid a grainy texture.

If you don't have an ice cream maker, you can pour the mixture into a freezer-safe container and freeze, whisking every 30 minutes until it reaches the desired consistency.

Nutrition