Keto Raspberry Swirl Ice Cream
Keto Raspberry Swirl Ice Cream
Ingredients
- 2 cups (100g) raspberries
- 2 (400ml) cans of full-fat coconut milk
- 1/4 cup (48g) erythritol
Instructions
- Place the raspberries into a mini food processor or blender and food process until smooth. Set aside.
- 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.
- 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.
- Store covered in the freezer until needed.
Nutrition
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