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This boozy cranberry raisin ice cream is insanely delicious! I adapted this recipe from Mary Berry's famous Rum and Raisin Ice Cream but tweaked the ingredients to make it keto-friendly.
This low-carb ice cream is the most scoopable, silky smooth, no icy, soft keto ice-cream I've ever made. Best of all, you won't need an ice cream maker! The combination of dark rum, sugar-free vanilla extract and my keto condensed milk made with Allulose.
You could use other low-carb sweeteners like Erythritol or Swerve but Allulose is the best option as it will keep this delicious ice cream from freezing rock hard.
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No Ice Cream Maker Needed
This ice cream is egg-free and it can also be made dairy-free. To avoid using an ice cream maker, I swapped the usual egg custard with my keto condensed milk whipped with cream. I only tested this recipe with dairy cream and dairy-based Keto Condensed Milk but I'm sure it will work just as well with coconut cream and Dairy-Free Condensed Milk.
I hope you enjoy making this keto ice cream recipe. Make sure to tag me on Instagram when you do. Happy Holidays!
Hands-on Overall
Serving size 2 scoops, 115 g/ 4 oz
Nutritional values (per 2 scoops, 115 g/ 4 oz)
Net carbs5.8 grams
Protein1.9 grams
Fat37 grams
Calories391 kcal
Calories from carbs 6%, protein 2%, fat 92%
Total carbs6.9 gramsFiber1.2 gramsSugars3.7 gramsSaturated fat23.6 gramsSodium47 mg(2% RDA)Magnesium11 mg(3% RDA)Potassium131 mg(7% EMR)
Ingredients (makes 8 servings)
Instructions
- The day before you want to make the ice cream, soak the Sugar-Free Dried Cranberries in the rum. Add the rum and gently heat it until just boiling. Spoon into a container, add the vanilla extract and cover and leave to soak overnight until all the cranberry raisins are plump and most of the rum has been absorbed.
- Prepare the Keto Condensed Milk or Dairy-Free Condensed Milk. Make sure you're using Allulose as you'll need it to keep the ice cream soft. Let it cool down completely before combining with the remaining ingredients. Placing the sauce pan in a large pan filled with ice water will speed it up. (You can prepare this the day before just like the cranberry raisins, and leave it in the fridge overnight.)
- Pour the cream (or use coconut cream) and condensed milk into a mixing bowl. Use a strainer to strain the rum into the mixture. Set the cranberries aside.
- Use an electric mixer to beat until smooth and well combined. Do not over beat, the mixture should be whipped until soft (not stiff) peaks form. Fold in the cranberries.
- Transfer the mixture into a loaf cake tin or any container, or more containers if needed. You could use 8 single-serve containers for better portion control.
- Place in the freezer and freeze for about 4 hours or until set.
- The ice cream will be ready to serve and scoopable but you could leave it on the kitchen counter for about 5 minutes before scooping. Store in the freezer for up to 3 months.
Ingredients
Instructions
- The day before you want to make the ice cream, soak the Sugar-Free Dried Cranberries in the rum. Add the rum and gently heat it until just boiling. Spoon into a container, add the vanilla extract and cover and leave to soak overnight until all the cranberry raisins are plump and most of the rum has been absorbed.
- Prepare the Keto Condensed Milk or Dairy-Free Condensed Milk. Make sure you're using Allulose as you'll need it to keep the ice cream soft. Let it cool down completely before combining with the remaining ingredients. Placing the sauce pan in a large pan filled with ice water will speed it up. (You can prepare this the day before just like the cranberry raisins, and leave it in the fridge overnight.)
- Pour the cream (or use coconut cream) and condensed milk into a mixing bowl. Use a strainer to strain the rum into the mixture. Set the cranberries aside.
- Use an electric mixer to beat until smooth and well combined. Do not over beat, the mixture should be whipped until soft (not stiff) peaks form. Fold in the cranberries.
- Transfer the mixture into a loaf cake tin or any container, or more containers if needed. You could use 8 single-serve containers for better portion control.
- Place in the freezer and freeze for about 4 hours or until set.
- The ice cream will be ready to serve and scoopable but you could leave it on the kitchen counter for about 5 minutes before scooping. Store in the freezer for up to 3 months.
Nutrition (per serving, 2 scoops, 115 g/ 4 oz)
Calories391kcal
Net Carbs5.8g
Carbohydrates6.9g
Protein1.9g
Fat37g
Saturated Fat23.6g
Fiber1.2g
Sugar3.7g
Sodium47mg
Magnesium11mg
Potassium131mg
Detailed nutritional breakdown (per 2 scoops, 115 g/ 4 oz)
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