Low-Carb Blackberry Swirl Ice Cream | Keto Dessert Recipes

Low-Carb Blackberry Swirl Ice Cream | Keto Dessert Recipes

This low-carb blackberry swirl ice cream is as good as it gets. It’s creamy, sweet, and made with real blackberries. This low-carb blackberry swirl ice cream recipe yields a total of 8 servings. Each serving contains roughly 375.23 calories, 37.18 grams of fat, 33.25 total carbs, and only 4.8 net carbs!

Net carbs are equated by subtracting fiber and erythritol from total carbs.  For more keto friendly and low-carb ice cream recipes like this one check out my article 7 keto ice cream recipes made with heavy cream!

Low-Carb Blackberry Swirl Ice Cream Ingredients

Blackberry Swirl:

  1. 6 oz fresh or frozen blackberries
  2. 2 Tsp tapioca flour  
  3. 1/4 cup Swerve Granular Sweetener

Ice Cream Base:

  1. Five egg yolks and two whole eggs
  2. 3 cups of whipping cream
  3. 1 cup Swerve Confectioners Sweetener
  4. 2 Tbsp of vanilla extract

DIRECTIONS

  1. First, place your ice cream churning bowl in the freezer the day before using to ensure it is properly chilled.
  2. In a small saucepan combine blackberries and 1/4 cup Swerve Granular over medium heat. Cook for about 5-8 minutes mashing and stirring the blackberries to release their juices.
  3. Once berries are well broken down, add the tapioca flour and stir well. Once well-stirred, strain the filling through a strainer making sure to press berries against the sides to get all of the juice out.
  4. Then discard the blackberry seeds and but the swirl mixture into the fridge to chill.
  5. In a saucepan, whisk 5 egg yolks, 2 whole eggs, and 1 cup Swerve Confectioners (adding 1/4 cup at a time). Whisk for about two minutes.
  6. Next, add the remaining ice cream base ingredients to the saucepan and place on the stovetop on low-medium heat stirring constantly.
  7. Continue to stir and bring the mixture up to 160 degrees Fahrenheit to ensure safety.
  8. After that, take the mixture off of the stovetop and allow to cool. Place in the fridge for a couple of hours until cool.
  9. Then, pour the mixture into your ice cream maker according to manufacturer’s instructions (usually about 25-40 minutes).
  10. By this time, your ice cream should have the about the same consistency of soft serve.
  11. Pour ice cream into a freezer safe ice cream container one layer at a time drizzling the blackberry swirl on top of each layer.
  12. Freeze for 4 hours, then enjoy a scoop of low-carb blackberry swirl ice cream!

Low Carb Blackberry Swirl Ice Cream

This low-carb blackberry swirl ice cream is as good as it gets. Its creamy, sweet, and made with real blackberries. This recipe yields a total of 8 servings. Each serving contains roughly 375.23 calories, 37.18 grams of fat, 33.25 total carbs, and only 4.8 net carbs!

Course Dessert
Cuisine ketogenic, low-carb
Keyword keto blackberry ice cream, low-carb blackberry ice cream, low-carb blackberry swirl ice cream
Prep Time 20 minutes
Cook Time 40 minutes
resting time 6 hours
Total Time 1 hour
Servings 8
Calories 375.25 kcal

Ingredients

INGREDIENTS

Blackberry Swirl:

  • 6 oz fresh or frozen blackberries
  • 2 Tsp tapioca flour
  • 1/4 cup Swerve Granular Sweetener

Ice Cream Base:

  • Five egg yolks and two whole eggs
  • 3 cups of whipping cream
  • 1 cup  Swerve Confectioners Sweetener
  • 2 Tbsp of vanilla extract

Instructions

DIRECTIONS

  1. First, place your ice cream churning bowl in the freezer the day before using to ensure it is properly chilled.
  2. In a small saucepan combine blackberries and 1/4 cup Swerve Granular over medium heat. Cook for about 5-8 minutes mashing and stirring the blackberries to release their juices.
  3. Once berries are well broken down, add the tapioca flour and stir well. Once well-stirred, strain the filling through a strainer making sure to press berries against the sides to get all of the juice out.
  4. Then discard the blackberry seeds and but the swirl mixture into the fridge to chill.
  5. In a saucepan, whisk 5 egg yolks, 2 whole eggs, and 1 cup Swerve Confectioners (adding 1/4 cup at a time). Whisk for about two minutes.
  6. Next, add the remaining ice cream base ingredients to the saucepan and place on the stovetop on low-medium heat stirring constantly.
  7. Continue to stir and bring the mixture up to 160 degrees Fahrenheit to ensure safety.
  8. After that, take the mixture off of the stovetop and allow to cool. Place in the fridge for a couple of hours until cool.
  9. Then, pour the mixture into your ice cream maker according to manufacturer’s instructions (usually about 25-40 minutes).
  10. By this time, your ice cream should have the about the same consistency of soft serve.
  11. Pour ice cream into a freezer safe ice cream container one layer at a time drizzling the blackberry swirl on top of each layer.
  12. Freeze for 4 hours, then enjoy a scoop of low-carb blackberry swirl ice cream!


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