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I’ve been enjoying my tub of 3-ingredient low carb ice cream over these last couple of weeks. Maybe a little too much, because it finally ran out the other day. And of course, with the super hot weather, I got a craving for more ice cream. You know, the kind you have to satisfy immediately. Like, right this second. The last thing I felt like doing was making more ice cream and waiting forever for it to freeze! Instead, I created this 3-ingredient raspberry ice cream recipe on the spot!
This raspberry ice cream is basically instant. You need three ingredients and maaaaybe two minutes, if not less. All you have to do is pulse some frozen raspberries, heavy cream, and sweetener to taste in a blender. Ta-da! Instant raspberry ice cream!
There’s a lot of flexibility with this sugar-free ice cream recipe. Sweeten it to your liking, using whatever sweetener you have! I recommend a powdered or liquid sweetener for best results. I’ve done it with both powdered erythritol and stevia.
You can easily make it paleo and dairy-free if you prefer. Just replace the heavy cream with coconut cream instead! Both ways are delicious.
I also want to experiment with making this fruit ice cream using other berries. Frozen blackberries, strawberries, or blueberries all sound really good! Any frozen fruit you have should work, but berries are among the lowest in sugar, which I like.
If you’re looking for another easy way to cool off with a frozen fruit dessert, try these chocolate sunbutter bites from Allergylicious. I use sugar-free chocolate chips when making them, and you can even substitute the bananas with a lower carb fruit, if you want.
In case you were wondering about the photos, this raspberry ice cream recipe has a soft-serve texture when eaten immediately. As you can see, it’s not a hard, scoop-able ice cream. I happen to like it that way! It was a nice change of pace after the vanilla no-churn ice cream I made a couple weeks ago.
I was so impatient to eat this soft-serve raspberry ice cream that I completely forgot to use a piping bag to make it look pretty. Oops! I snapped a couple of photos, and then it was gone almost immediately between my daughter and I. (Yes, we may have had a couple servings each! ;))
For anyone that prefers a firmer ice cream, feel free to freeze it until it hardens more. Alternatively, just run it through an ice cream machine if you have one. It’s delicious both soft and firm – kind of like a low carb raspberry sorbet. I’ll be making this a lot this summer!
Raspberry Ice Cream Recipe – 3 Ingredients, 2 Minutes (Sugar-free, Low Carb, Gluten-free):
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Want to use a different sweetener? Check the natural low carb sweeteners guide & conversion chart!
Want more low carb, gluten-free ways to enjoy raspberries? Try these: