Raspberry Protein Blender Ice Cream
Martina Slajerova- Ready in 2h
- 6.2 g net carbs
- 182 kcal
- Serves 5
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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!
- Chocolate Collagen Blender Ice Cream
- 5 Minute Blender Blackberry Ice-Cream
- Strawberry & Crème Fraîche Blender Ice-Cream
Step-by-step
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 into a blender or food processor. 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.
Recipe
Raspberry Protein Blender Ice Cream
★★★★★4.9This keto blender summer berry ice cream is super easy to make, low in carbs and calories, plus thanks to ...
- Hands on
- 10m
- Overall
- 2h
- Servings
- 5
- 6.2 g
- Net carbs
- 10.1 g
- Protein
- 11.8 g
- Fat
- 182
- kcal
Ingredients makes 5 servings
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 into a blender or food processor. 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
Carbs 14%Protein 24%Fat 62% of calories
- Net carbs
- 6.2 g
- Total carbs
- 15.9 g
- Fiber
- 1.7 g
- Sugars
- 5 g
- Protein
- 10.1 g
- Fat
- 11.8 g
- Saturated fat
- 7.4 g
- Calories
- 182 kcal
- Sodium
- 37 mg · 1.61% RDA
- Magnesium
- 22 mg · 5.53% RDA
- Potassium
- 237 mg · 11.8% EMR
Nutrition by ingredient
| Per about 150 g/ 5.3 oz | Net carbs | Protein | Fat | kcal |
|---|---|---|---|---|
| Yogurt, plain (full-fat, Greek style, 5% fat) | 1.9 g | 4.5 g | 2.5 g | 48 |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) | 0.6 g | 0.5 g | 9.1 g | 88 |
| Raspberries, frozen (unsweetened) | 2.5 g | 0.8 g | 0.2 g | 19 |
| Vanilla extract, sugar-free, alcohol-based | 0.1 g | 0 g | 0 g | 6 |
| Collagen powder, hydrolyzed gelatin powder | 0 g | 4.3 g | 0 g | 17 |
| Allulose syrup, natural low-carb sweetener | 1.1 g | 0 g | 0 g | 4 |
| Total | 6.2 g | 10.1 g | 11.8 g | 182 |
Serving size about 150 g/ 5.3 oz
- Gluten free
- Dairy free
- Egg free
- Nut free
- Nightshade free
- Pork free
- Avocado free
- Coconut free
- Fish free
- Shellfish free
- Recipe can be made dairy-free or coconut-free.
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Comments & ratings (13)
Place the yogurt, cream, frozen raspberries, vanilla, collagen and Allulose syrup. Place them where?
Well spotted! 😊 "Blender" ice cream and that is the one word that was missing from the step!
AHHHH! Thank you, I should have been able to deduce that!!!LOL!
No worries at all, this is really useful as I wouldn't have found out otherwise!
You pulled a Ted 🤣
Lol this wouldn't pass, it has full-fat Greek yogurt and HWC :-D
This was AMAZING!!! Well done! Another one out of the park!!!!
Thank you so much! Here are some other options:
- use almond milk for fewer calories (or just use water)
- use mascarpone instead of the yogurt for a super creamy result
- use creme fraiche instead of yogurt (fat content somewhere between mascarpone and yogurt and still give you a zing)
- just a few drops of stevia instead of allulose as berries are quite sweet
More great tips!!!!!
If you happen to know Siggi of Siggi's Skyr, please tell him THANK YOU for having a high-protein, low fat, low carb option that doesn't taste like it came from the Sugar Shack. Having a casein-based dairy intolerance, I can actually eat his stuff, and choose the plain unsweetened one from the Simple Ingredients line. I already dropped by his website and left a note, but it's never wrong to praise personally--even when it's through a messenger.
I'm going to start baking with it soon. I might use this recipe as a jumping off point.
Thank you for the recommendation, my readers will appreciate that! I wasn't familiar with this one but it's great to know, especially if it's also good for those with intolerances.
My specific problem is with A1 dairy. I don't know if Siggi's uses milk from U.S. cows, or milk from Icelandic sources, but this yogurt seems to be A2--no, I haven't had it tested, except to say that I eat it and have no reactions whatsoever. I'm now rejoicing in the fact that there's a thick yogurt I can eat! Sheep and goat milk yogurt here in the U.S are extremely runny, and the goat variety is loaded with carbs--even the plain unsweetened kinds.
I KNEW I'd find a yogurt solution to my problem without having to break down and make it myself! Since I'm the only one who eats the stuff around here, I didn't want to go to all the hassle just for one person.
Note to readers: if you spend enough time on the web, you, too, will find ghee, yogurt, cheese, and even whey protein powders made with milk from A2 cows. Most are produced outside the U.S. (another reason to hate feed lots), but can be found on Amazon and Walmart websites. I know dairy is bad for weight loss, but when you've lost all your weight and are in a maintenance phase...(you'll get there, trust me--it may take years like it did for me). Meanwhile, Martina has an article buried in her blog about making A2 substitutions for A1 dairy sources (but only lists a few).
I know what you mean, I too don't do well with A1 either. Most of the dairy I use is A2 apart from cream which is hard to find. I used to get goat cream which was really tasty and quite neutral for a goat milk product. A2 is just so much easier to digest!
Link to the above mentioned article: A1 vs. A2 Milk: Cheese, Mutant Cows, Opioids & Constipation