Keto Raspberry Swirl Ice Cream
Prep Time 30 minutes mins
Total Time 30 minutes mins
Servings 16
Calories 109 kcal
- 2 cups (100g) raspberries
- 2 (400ml) cans of full-fat coconut milk
- 1/4 cup (48g) erythritol
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.
Calories: 109kcalCarbohydrates: 6gProtein: 1gFat: 10gFiber: 3gSugar: 2g