"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Keto Raspberry Swirl Ice Cream Recipe

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This recipe for Keto Raspberry Swirl Ice Cream, by , 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!

Contributor:  
Contributor:  
Kim Knight

Category:
Category:

Ingredients:  
Ingredients:  
2 cups (100 g) raspberries
• 2 400ml cans of full-fat coconut milk
• 1/4 cup (48 g) erythritol

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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