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This is such an easy 4-ingredient summer treat to make on a hot day! You only need a few ingredients and a blender — no ice cream maker needed! Thanks to collagen and Allulose, the result is surprisingly smooth and creamy despite the fact that there is no churning involved.
Recipe Tips
Dairy-Free Options
This recipe uses yogurt and heavy whipping cream. Both of these options can easily be substituted with dairy-free keto options. You can use unsweetened plain or vanilla coconut yogurt instead of dairy yogurt, plus coconut cream or coconut milk instead of the dairy cream.
Collagen
For this recipe we are using collagen to make it smooth and creamy, plus add some protein. Any grass-fed bovine protein powder is a good option. You can also use marine collagen powder. For a vegetarian option you can use whey protein powder or egg white protein powder (isolate, not concentrate).
Finally, you can even use vanilla Perfect Keto Collagen (use this affiliate link to get 15% off) which is already sweetened so you won't have to add any sweeteners.
Sweeteners
Allulose is the best option in this recipe as it doesn't crystallize and tastes just like sugar. There are a few Allulose options available on Amazon. The brand I use and like is RxSugar. If you live in the US you can get RxSugar 20% off by using this link (affiliate link) or by using the code KETODIET20 at checkout.
If you don't have Allulose syrup, you can use powdered/granulated Allulose (the available options don't always specify the texture but it's finer than granulated), or powdered Erythritol or Swerve instead. I'd start with 1/4 to 1/3 cup and only add more if needed.
Another option is to use stevia drops, however, go easy on stevia as too much would make the ice cream taste bitter. Here's a conversion chart to help you swap low-carb sweeteners.
Berries
We are using raspberries although you can use other options such as blackberries, strawberries or blueberries, or a combination of all.
More Blender Keto Ice Cream Recipes
Looking for more easy recipes with no ice cream maker? Check out these easy keto ice cream recipes!
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Hands-on Overall
Serving size about 150 g/ 5.3 oz
Nutritional values (per about 150 g/ 5.3 oz)
Net carbs6.2 grams
Protein10.1 grams
Fat11.8 grams
Calories182 kcal
Calories from carbs 14%, protein 24%, fat 62%
Total carbs7.9 gramsFiber1.7 gramsSugars5 gramsSaturated fat7.4 gramsSodium37 mg(2% RDA)Magnesium22 mg(6% RDA)Potassium237 mg(12% EMR)
Ingredients (makes 5 servings)
- 1 cup 5% Greek-style yogurt or Skyr (240 g/ 8.5 oz)
- 1/2 cup heavy whipping cream (120 ml/ 4 fl oz)
- 2 cups frozen raspberries (300 g/ 10.6 oz)
- 1 tbsp sugar-free vanilla extract (15 ml)
- 1/4 cup collagen powder or beef isolate powder (25 g/ 0.9 oz)
- 1/4 cup Allulose syrup (60 ml/ 2 fl oz)
- Optional: 1 tsp fine lemon zest
- Optional: fresh or frozen berries, to serve
Instructions
- Prepare all the ingredients. If you only have fresh raspberries, make sure to freeze them before blending.
- Place the yogurt, cream, frozen raspberries, vanilla, collagen and Allulose syrup. Optionally, you can add fine lemon zest from 1/2 organic lemon.
Note: You can find tips for collagen powder, dairy-free options and other sweetener options in the recipe tips above.
- Process until smooth and creamy. Pour in a freeze-friendly container and freeze for 1 to 2 hours before scooping.
- To store, freeze for up to 3 months. It's easier if you divide the ice cream in single serve containers and remove the ice cream from the freezer 15 minutes before serving.
- To serve, optionally scatter some fresh or frozen berries on top.
Raspberry Protein Blender Ice-Cream
Step by Step
Ingredients
- 1 cup 5% Greek-style yogurt or Skyr (240 g/ 8.5 oz)
- 1/2 cup heavy whipping cream (120 ml/ 4 fl oz)
- 2 cups frozen raspberries (300 g/ 10.6 oz)
- 1 tbsp sugar-free vanilla extract (15 ml)
- 1/4 cup collagen powder or beef isolate powder (25 g/ 0.9 oz)
- 1/4 cup Allulose syrup (60 ml/ 2 fl oz)
- Optional: 1 tsp fine lemon zest
- Optional: fresh or frozen berries, to serve
Instructions
- Prepare all the ingredients. If you only have fresh raspberries, make sure to freeze them before blending.
- Place the yogurt, cream, frozen raspberries, vanilla, collagen and Allulose syrup. Optionally, you can add fine lemon zest from 1/2 organic lemon.
Note: You can find tips for collagen powder, dairy-free options and other sweetener options in the recipe tips above.
- Process until smooth and creamy. Pour in a freeze-friendly container and freeze for 1 to 2 hours before scooping.
- To store, freeze for up to 3 months. It's easier if you divide the ice cream in single serve containers and remove the ice cream from the freezer 15 minutes before serving.
- To serve, optionally scatter some fresh or frozen berries on top.
Nutrition (per serving, about 150 g/ 5.3 oz)
Calories182kcal
Net Carbs6.2g
Carbohydrates7.9g
Protein10.1g
Fat11.8g
Saturated Fat7.4g
Fiber1.7g
Sugar5g
Sodium37mg
Magnesium22mg
Potassium237mg
Detailed nutritional breakdown (per about 150 g/ 5.3 oz)
| Total per about 150 g/ 5.3 oz |
| 6.2 g | 10.1 g | 11.8 g | 182 kcal |
| Yogurt, plain (full-fat, Greek style, 5% fat) |
| 1.9 g | 4.5 g | 2.5 g | 48 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 0.6 g | 0.5 g | 9.1 g | 88 kcal |
| Raspberries, frozen (unsweetened) |
| 2.5 g | 0.8 g | 0.2 g | 19 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0.1 g | 0 g | 0 g | 6 kcal |
| Gelatin powder, hydrolyzed (collagen) |
| 0 g | 4.3 g | 0 g | 17 kcal |
| Allulose syrup, natural low-carb sweetener |
| 1.1 g | 0 g | 0 g | 4 kcal |
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