5 Minute Keto Blender Blackberry Ice-Cream

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Summer isn't over yet and this refreshing creamy froyo will satisfy your sweet tooth! If you are like me and have a few pounds of frozen blackberries in the freezer (we grow our own), this is a great way to enjoy them. Or you can make a batch of our Low-Carb Blackberry Chia Jam.

This low-carb treat is adapted from my Quick Keto Berry Ice-Cream, a recipe I created for our KetoDiet App). I used frozen blackberries although any berries will work in this frozen dessert: raspberries, blueberries, strawberries and even blackcurrants.

The best part? This super simple low-carb berry ice cream only takes 5 minutes to prepare and you'll only need 5 ingredients. It's naturally sweet with no additional sweeteners. If you like your ice-cream super sweet, feel free to add low-carb sweeteners to taste.

You can serve it in a glass or make a batch of these Keto Sugar Cones — they are legit!

How To Make Dairy-Free and Nut-Free Keto Ice-Cream

I like the combination of almond milk, full-fat yogurt (I used 5% fat Greek yogurt) and mascarpone because it makes the ice cream smooth and creamy with a zing, not as rich and heavy. If you are dairy-free, use coconut cream and coconut yogurt and if you are nut-free, swap the almond milk for any seed milk or just use water.

You can substitute part of the almond milk with heavy whipping cream. Just remember that you shouldn't use too much heavy cream as the fats may separate during blending and the ice-cream may split beyond fixing. (I've done that myself and had to ditch the whole batch!)

Why Add MCT Oil to Ice-Cream?

If you want to increase the fat content, add up to 4 tablespoons of MCT oil. Unlike fats in heavy cream and coconut cream, MCT oil remains liquid even when frozen and the ice-cream will not split. This makes MCT oil the ideal ingredient for soft and creamy keto ice-cream.

Nutritional values (per serving, about ³/₄ cup/ 185 g/ 6.5 oz)

Ingredients (makes 4 servings)

• 2 cups frozen blackberries (300 g/ 10.6 oz)
• 1 cup full-fat yogurt or coconut yogurt (250 g/ 8.8 oz)
• ¹/₂ cup mascarpone cheese or coconut cream (120 g/ 4.2 oz)
• ¹/₃ cup unsweetened almond milk or any nut or seed milk (80 ml/ 2.7 fl oz)
• 1 tsp vanilla bean powder or 1 tbsp sugar-free vanilla extract

Optional add-ons:

• 2-4 tbsp collagen powder for extra protein
• 2-4 tbsp MCT oil for extra fats
• few drops of stevia or 2-4 tbsp powdered Erythritol or Swerve for extra sweetness
• fresh of frozen blackberries to serve

Instructions

1. You'll need just 5 ingredients: frozen blackberries, vanilla, full-fat yogurt (or coconut yogurt), mascarpone cheese (or coconut ream) and almond milk. If you have fresh blackberries, place them in the freezer for about 2 hours.
2. Place the frozen blackberries in a food processor and pulse until the mixture resembles blackberry ice/snow.
3. Add the remaining ingredients. Optionally, you can add low-carb sweetener to taste.
4. Process until smooth and creamy.
5. Your ice-cream is ready to be served!
   
6. It will be quite soft, almost the consistency of a frostino so if you prefer it thicker, transfer to a container and freeze for about an hour.
7. Serve and optionally top with a few fresh or frozen blackberries. Store in the freezer in a sealed container (or single-serve jars) for up to 3 months. Allow to sit at room temperature for a few minutes before serving.

Ingredient nutritional breakdown (per serving, about ³/₄ cup/ 185 g/ 6.5 oz)

Net carbs	Protein	Fat	Calories
Blackberries, frozen (unsweetened)
3.1 g	0.9 g	0.2 g	20 kcal
Yogurt, plain (full-fat, Greek style, 5% fat)
2.4 g	5.6 g	3.1 g	60 kcal
Mascarpone cheese
0.5 g	1.7 g	10.6 g	105 kcal
Almond milk natural (unsweetened)
0.1 g	0.1 g	0.2 g	3 kcal
Vanilla extract, powder (vanilla bean)
0.1 g	0 g	0 g	3 kcal
Total per serving, about 3/4 cup/ 185 g/ 6.5 oz
6.2 g	8.3 g	14.1 g	191 kcal

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