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Raspberry Mascarpone Ice Cream

A creamy, berry-filled ice cream suitable for low carb diets!
Prep Time 15 mins
Total Time 15 mins
Course Dessert
Cuisine American
Servings 4 servings


  • 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.