5 Minute Keto Blender Blackberry Ice-Cream

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!

Recipe Tips

Optional Add-Ons

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

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.

Step-by-step

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.

   

Recipe

5 Minute Keto Blender Blackberry Ice-Cream

★★★★★4.8 (154 ratings)

Super soft and creamy low-carb ice-cream in just five minutes! A healthy frozen sugar-free treat that can ...

Hands on

5m

Overall

5m

Servings

4

6.2 g

Net carbs

8.3 g

Protein

14.1 g

Fat

191

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings16 servings

US + metricMetricUS

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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

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.

Nutrition per serving, about ¾ cup/ 185 g/ 6.5 oz

Carbs 13%Protein 18%Fat 69% of calories

Net carbs

6.2 g

Total carbs

10.2 g

Fiber

4 g

Sugars

6.1 g

Protein

8.3 g

Fat

14.1 g

Saturated fat

9.4 g

Calories

191 kcal

Sodium

41 mg · 1.78% RDA

Magnesium

26 mg · 6.59% RDA

Potassium

293 mg · 14.7% EMR

Nutrition by ingredient

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

Serving size about 3/4 cup/ 185 g/ 6.5 oz

• Gluten free
• Dairy free
• Egg free
• Nut free
• Nightshade free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Beef free
• Pescatarian
• Vegetarian
• Vegan

• Recipe can be made dairy-free or coconut-free.