Keto Raspberry-Chocolate Chunk Ice Cream!
Updated: May 20
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When I first began eating keto a few years ago, I (willingly) gave up a whole list of foods that I once loved. That was ok because the pay-off was and still is well worth it. I don’t miss those foods at all now. That said, one thing I refused to give up was my favorite dessert: ice cream. While I was fine with not having the sugary variety, I was determined to find a way to make some keto compliant.
I’ve tested out dozens of ice cream recipes over the years. Many included dairy and eggs, though, which tasted fabulous but my gut doesn’t really agree. Store-bought low-carb brands come close but miss the mark by either being super low-fat to the point of tasting icy or by adding sugar, sugar substitutes or alcohols, gums, and other ingredients I don’t find appealing or nutritionally sound.
Recently, a friend of mine was drooling over the memory of a seasonal ice cream she found at a local dessert chain. As she described its raspberry-chocolate goodness, I said, “Ya know, I could totally invent a healthier version that I feel good about eating.”
I’ve already made and eaten two batches in the last couple weeks. It’s THAT delicious.
I’m not gonna lie. This ice cream is a bit labor-intensive. Maybe that’s what makes it so special. I urge you to try it anyway.
First, you make homemade chocolate. Now, you can buy 100% chocolate baking bars, melt and add Swerve to that. However, I am IN LOVE with Martina’s Healthy Keto Chocolate recipe at ketodietapp.com. I have her Sweet and Savory Fat Bomb book and it’s amazing. So this is the recipe I used.
Create the chocolate and pour it over raspberries. Then freeze.
Chop up some Lindt 90% chocolate to make some chunks and freeze that along with it. Yes, you need this extra bit of chocolate!
To make the ice cream, I use a blender first. Pour all the ingredients in and let it blend on high speed for about 10 minutes. This step is super important to emulsify the ingredients for a fluffy, creamy ice cream. I’ve been too eager and skipped this step and the ice cream came out grainy and kinda...flat. Trust me and just walk away and do something else while it blends. The mixture should look frothy like this when done:
Next, pour the ice cream base into your ice cream maker. I have a KitchenAid stand mixer with the ice cream bowl/dasher attachment. It works amazing. Use what ya got and let the ice cream churn according to manufacturer’s directions. Mine takes about 20-25 minutes before it freezes up.
While it churns, take your chocolate-raspberry bar and the chunks. Break up the raspberry one into smaller pieces and save half for eating another time. You only need half of that for a good balance in your ice cream. More than about half will make your ice cream too chunky.
About 5 minutes before the ice cream is done, dump in the chocolate chunks and raspberry-chocolate pieces. Your dasher will have some trouble, so let it mix for a minute and then turn it off. Scrape out the ice cream into a storage container and mix it up a bit more while doing so. Doesn’t this look amazing?!
This ice cream is wonderful eaten right away because it’s soft. Go ahead and put it in the freezer. Once you freeze for awhile, it does harden up. Just leave it on the counter until you can scoop it.
I cannot wait for you to try this out! Let me know what you think!
Please #your180health and tag me @your180health when you post your delicious recipe pics!!
By Krista Smith, FNTP Your 180 Health
Yields about 6 servings (2/3 C each)
Prep time: About 45 minutes plus chilling
For the raspberry-chocolate chunks:
(note: this part will make twice as much as you need for the ice cream. Split the recipe in half, use just half of the final raspberry-chocolate bars, or save half of the chocolate to pour in molds to eat later)
1 cup frozen raspberries
Healthy Keto Chocolate recipe (from ketodietapp.com)
4 oz cacao butter
½ C cacao or cocoa powder
1/3 C Swerve Confectioner’s sweetener (erythritol)
1 tsp Vanilla extract
Pinch of salt
Line a small pan with parchment paper. Pour the frozen raspberries on it, spread them out a bit and set aside.
In a double-boiler with the bottom half filled with about 1 cup water, heat the cacao butter until it liquifies.
Take the cacao butter off the heat. Whisk in the remaining ingredients until smooth.
Working quickly, pour the chocolate over the raspberries, making sure that they are coated well. Place the pan in the freezer to solidify.
For the chocolate chunks:
4-6 squares Lindt 90% dark chocolate
Cut the chocolate into small chunks. Place on parchment-lined pan next to the raspberry-chocolate bar and freeze.
For the vanilla ice cream base:
2 cans organic, full-fat coconut milk
½ C Swerve Confectioner’s sweetener (erythritol)
1 T Great Lakes gelatin
1 T vanilla extract
1 T MCT oil
Pinch of sea salt
Place all ingredients in a blender. Blend on high speed for 10 minutes. DO NOT SKIP THIS STEP! This makes the ice cream mixture froth up and it becomes super smooth when churned.
Pour mixture in the ice cream maker and freeze according to manufacturer’s directions.
About 5 minutes before the ice cream is done, pour in the raspberry-chocolate and chocolate chunks. Let it churn for about a minute, then mix by hand to be sure the chunks evenly distribute. Eat right away as a soft-serve treat or freeze at least an hour or until hardened.
NOTE: This ice cream becomes solid when frozen. Take out of freezer about 20-30 minutes prior to eating to allow it to soften.