Keto Raspberry Swirl Ice Cream Recipe
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 This recipe for Keto Raspberry Swirl Ice Cream is from Keto, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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Category: |
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Ingredients: |
Ingredients: 2 cups (100 g) raspberries
• 2 400ml cans of full-fat coconut milk
• 1/4 cup (48 g) erythritol
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Directions: |
Directions: 1 Place the raspberries into a mini food processor or blender and food process until smooth. Set aside.
2 Shake the cans of coconut milk really well (they should be room temperature and empty into a large bowl. Whisk the mixture well until there are no lumps, then whisk in the erythritol.
3 Place the mixture into an ice-cream maker and churn according to manufacturer’s instructions. Transfer the churned ice cream into a suitable freezer container and gently stir in the reserved raspberry mix to create a swirl pattern.
4 Store covered in the freezer until needed.
Notes: All nutritional data are estimated and based on per serving amounts. (Makes 16 servings.)
Calories: 109 / Sugar: 2 g / Fat: 10 g / Carbohydrates: 6 g / Fiber: 3 g / Net Carbs: 3 g / Protein: 1 g |
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