This weekend is special – it’s my birthday! I’m 31 years old and all I wanted to do to celebrate was eat fried chicken and ice cream. I guess I’m at that age where I don’t want to go out and party anymore I just want to chill out. Work has been absolutely draining me and all I am craving is the comforting things in life. Like my two favourite foods in the whole world.
I certainly did not stay keto for the weekend. There have been carbs aplenty. But I figured if I was going to make my own ice cream I might as well ditch the sugar and make it low carb. Low carb ice cream has been something I have struggled with IMMENSELY. This used to be an entirely ice cream dedicated blog and I haven’t posted a single ice cream recipe since I’ve repurposed it for keto recipes. I’ve made a few here and there but I haven’t found the recipes to be good enough that I wanted to share them. My main problem with keto friendly ice cream is that it gets SO HARD. I used to painstakingly cook custard bases for my ice cream to ensure that they were scoopable even after sitting in the freezer but without the sugar I find that even if I use a custard base it doesn’t happen. I’ve tried using xanthan gum and glycerin… I might try gelatin or alcohol in the future. But I think that the key to scoopable keto ice cream is (drumroll) – TIME. Just let it sit on the counter, it will become scoopable and stay creamy and luscious if you just give it time to relax out of the freezer.
This recipe is dead simple, and while before I went keto I never would have dreamed of making a no-cook ice cream this one has a fantastic texture. It is light and fluffy and perfectly creamy. That’s without even getting to the flavour. My. God. It’s so bright and juicy, on account of the recipe being largely made up of pureed berries. I used berries that I had picked myself at a local farm and frozen. I thawed them before pureeing and it worked like a dream. Another fantastic element of this ice cream is the mascarpone. It’s so tangy and vibrant and unique from cream cheese. I’m hoping that my discovery that patience could be the true key to keto ice cream will mean many more ice creams in the future. And that perhaps this means, after 31 years, I’m finally learning to embrace the value in patience!
Raspberry Mascarpone Ice Cream
- 2.5-3 cups raspberries fresh, or frozen and thawed
- 1/2 cup heavy cream
- 2 oz mascarpone cheese
- 3/4 cup powdered erythritol I used Swerve
- If using frozen berries set out to thaw, usually around an hour
- Combine the heavy cream and mascarpone until smooth, use a hand mixer if necessary, but this can be done by hand with a little elbow grease, and set aside
- Purée the berries, I used a handheld immersion blender, and pass through a fine mesh strainer to remove all the seeds
- Combine the powdered erythritol and raspberry purée until smooth
- Combine the berry mixture and the dairy mixture and refrigerate for several hours or overnight
- Churn in your ice cream maker and serve immediately for soft serve texture or after an hour in the freezer for a firmer texture.