If you think keto desserts are all chocolate and peanut butter, prepare to have your taste buds happily surprised. This Raspberry Swirl Keto Ice Cream is creamy, fruity, tangy, and sweet—without a single grain of refined sugar.
And no, it’s not one of those “it’s healthy so it tastes like sadness” situations. This is legit ice cream, the kind you’d proudly serve to your sugar-loving friends without needing to give them a keto lecture first. 😉
Why Raspberry Swirl Belongs in Your Keto Dessert Rotation
Sometimes you just want a dessert that’s refreshing instead of heavy. Raspberry swirl is perfect because it gives you:
- A creamy vanilla base that feels indulgent.
- A tart raspberry ribbon that cuts through the richness.
- That “gourmet ice cream shop” vibe without the sugar overload.
Plus, raspberries are one of the lowest-carb fruits out there—so you get fruity flavor without blowing your macros. Win-win.
Ingredients You’ll Need
This makes about 6 servings:
Vanilla Ice Cream Base:
- 1 ½ cups heavy cream (or coconut cream for dairy-free)
- 1 cup unsweetened almond milk
- 3 large egg yolks
- ¾ cup allulose (or ½ cup allulose + ¼ cup erythritol blend)
- 1 ½ tsp vanilla extract
- Pinch of salt
Raspberry Swirl:
- 1 cup fresh or frozen raspberries
- 3 tbsp allulose
- 1 tsp lemon juice
- 1–2 tbsp water (if needed for blending)
How to Make It – Step-by-Step
1. Make the raspberry swirl
In a small saucepan, combine raspberries, allulose, and lemon juice over medium heat. Stir until raspberries break down into a sauce (about 5 minutes).
If you want it silky, strain out the seeds; if you like rustic texture, leave them in. Let it cool completely.
2. Prepare the ice cream base
In a saucepan, heat almond milk, heavy cream, and allulose until steaming. Don’t boil—gentle heat is key.
3. Temper the egg yolks
Whisk egg yolks in a bowl. Slowly add some hot cream mixture while whisking, then return everything to the saucepan.
4. Thicken
Cook over low heat until the mixture coats the back of a spoon. Stir constantly to avoid scrambled eggs (because, no thanks).
5. Add flavor
Remove from heat and stir in vanilla and salt.
6. Chill
Refrigerate the base until completely cold (at least 4 hours, overnight is best).
7. Churn or no churn
- With ice cream maker: Churn until soft-serve consistency.
- No churn: Freeze in a container, stirring every 30–40 minutes for 2–3 hours.
8. Swirl it in
Spoon one-third of the ice cream into a container, drizzle raspberry sauce over it, repeat layers, then swirl gently with a knife. Don’t overmix—you want those pretty ribbons.
9. Freeze until firm
About 3–4 hours, then scoop and serve.
Pro Tips for Perfect Raspberry Keto Ice Cream
- Allulose = softer ice cream – It doesn’t crystallize like erythritol.
- Cool the raspberry swirl completely before adding it, or you’ll get a melty mess.
- Layer, don’t stir – That’s how you keep the swirl from blending into pink ice cream.
- Use ripe raspberries for the sweetest flavor without extra sweetener.
Keto Nutrition Per Serving (approximate)
- Net Carbs: 4g
- Fat: 21g
- Protein: 4g
- Calories: 230
Yep, that’s dessert-friendly even on a strict keto day.
Variations You Can Try
- Lemon Raspberry: Add 1 tsp lemon zest to the base for a brighter flavor.
- Chocolate Raspberry: Add 2 tbsp cocoa powder to the base before cooking.
- Raspberry Cheesecake: Blend 2 oz cream cheese into the base before churning.
FAQs About Raspberry Swirl Keto Ice Cream
Q: Can I use frozen raspberries?
A: Totally. Just thaw and drain excess water before making the sauce.
Q: Will erythritol make it icy?
A: It can. Mixing erythritol with allulose helps avoid that problem.
Q: Can I skip the eggs?
A: Yes—use 1 tsp xanthan gum whisked into the cold base as a thickener instead.
Q: How long will it last in the freezer?
A: Up to 2 weeks, but I’ve never seen it last more than 3 days in my house. 🙂
Final Scoop
This Raspberry Swirl Keto Ice Cream hits that sweet spot (pun intended) between rich and refreshing. It’s fruity, creamy, and just fancy enough to impress guests—while still being easy enough for a Tuesday night craving.
So go ahead, grab those raspberries, and make a keto dessert that’ll have you saying, “Sugar who?”
Andreas – Keto recipe creator who lost 40lbs and discovered his love for low-carb cooking. 300+ tested recipes | 5 years of keto experience | Real food for real people. No certifications, just results that taste amazing!