I’m a sucker for ice cream on hot summer days. I can’t help it—there’s just nothing more satisfying. Traditional ice cream recipes, though, aren’t always very keto-friendly. This recipe changes that, and it’s incredibly quick and easy, too—you only need five minutes. The keto berry ice cream recipe will not disappoint!
If you love berries then you will truly enjoy this super flavorful dish. Its made with mascarpone cheese and sweetener- we used liquid stevia so it would have a super smooth texture. Its much hardier than normal ice cream and leaves feeling refreshed and happy.
You can use a regular blender without the need for an ice cream churn so its very easy to make and freeze as well. However, we think if you do make it, there wont be much leftover 😉
KETO BERRY BLENDER ICE CREAM
- 1 cup mascarpone cheese
- 1 cup berries frozen
- 1 teaspoon vanilla extract unsweetened (or substitute with ¼vanilla powder)
- 2 tablespoons MCT oil
- liquid stevia extract to taste (3-5 drops for most people)
- Put all of your ingredients in the blender (including a dash of water if it seems too thick). Pulse until smooth, serving immediately. If saving, freeze in an airtight container for up to 3 months, letting thaw at room temperature for 10 minutes after removing from the freezer to let soften.