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 😉
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.
To make the recipe more filling, add a bit of high-quality of protein powder or collagen. Again, too, this is a very adaptable recipe. Adjust as you see fit, keeping keto principles in mind as you do. I especially love adding coconut oil instead of MCT on occasion, or otherwise adjusting the recipe. Just know that if you use coconut oil, you'll probably need to blend a little more carefully, as coconut oil solidifies more readily than MCT oil.
Privacy & Cookies Policy
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.