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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.
If you prefer a chocolate ice cream, try this vegan chocolate peanut butter nice cream.
For anyone that loves 3-ingredient recipes as much as I do, check out low carb chocolate mousse from Sugar Free Londoner. That one has three ingredients too, and is just as easy as this ice cream!
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.
For another frozen treat, try low carb jello pops. Or if you like ice cream recipes sweetened only with fruit but don’t need it to be low carb, try chocolate banana ice cream, sweetened with bananas and dates.
I’ll be making this raspberry ice cream recipe a lot summer!
Tools To Make Low Carb Raspberry Ice Cream
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- High powered blender – This is the perfect blender for making this ice cream recipe.
- Spatula for stirring – Spatulas are great for stirring and mixing this ice cream recipe.
Easy Sugar-Free Raspberry Ice Cream Recipe:
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Raspberry Ice Cream Recipe - 3 Ingredients, 2 Minutes (Low Carb, Sugar-free, Gluten-free)
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Tap on the times in the instructions below to start a kitchen timer while you cook.
- Pour the cream into a blender. Blend until stiff peaks form (you can also use a hand mixer if your blender isn't powerful enough to whip the cream).
- Add the frozen raspberries and sweetener to the blender. Puree until incorporated. Adjust sweetener to taste if needed, and if so, puree again.
Optional: This ice cream as-is is a soft-serve consistency. If you prefer a firmer ice cream, you can run the mixture through an ice cream maker, or place in the freezer to firm up. If using the freezer, stir every 30-60 minutes for the first couple hours to break up any ice crystals.
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Serving size: 1/2 cup
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