30+ Refreshing Keto Raspberry Ice Cream Recipes to Every Taste

Are you a fan of keto-friendly desserts?

If so, you’ll love the refreshing and indulgent world of raspberry ice cream.

Raspberries are naturally low in carbs, making them the perfect choice for anyone following a keto lifestyle.

And what’s better than turning this tangy fruit into a creamy, frozen treat?

In this article, we’ve gathered over 30 delicious keto raspberry ice cream recipes that will satisfy your sweet tooth without derailing your diet.

Whether you’re craving a classic raspberry flavor or looking to add a unique twist, we’ve got something for everyone.

So grab your ice cream maker and let’s dive into these mouthwatering recipes!

30+ Refreshing Keto Raspberry Ice Cream Recipes to Every Taste

With these 30+ keto raspberry ice cream recipes, you now have endless options to explore.

From rich and creamy to fruity and refreshing, each recipe offers a unique flavor combination that will keep your keto dessert game strong.

You don’t have to miss out on sweet treats while staying low-carb.

Instead, you can enjoy guilt-free indulgence with these easy-to-make recipes that anyone on a ketogenic diet can savor.

So, whether you’re making these ice creams for yourself or sharing with friends and family, you’re guaranteed to impress with these keto-friendly delights.

It’s time to chill, enjoy, and embrace the sweet side of keto with these amazing raspberry ice cream creations!

Creamy Raspberry Almond Keto Ice Cream

This creamy raspberry almond keto ice cream is a perfect summer indulgence that satisfies your sweet tooth while keeping you in ketosis. The tartness of raspberries pairs beautifully with the nutty flavor of almonds, creating a delightful dessert you’ll want to make again and again. Plus, it’s low-carb and sugar-free, making it guilt-free enjoyment for anyone on a ketogenic lifestyle.

Ingredients:

• 1 cup fresh or frozen raspberries
• 1 cup unsweetened almond milk
• 1 cup heavy whipping cream
• 1/3 cup powdered erythritol or your preferred keto-friendly sweetener
• 1/4 tsp almond extract
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. Blend raspberries and almond milk in a blender until smooth. Strain the mixture through a fine mesh sieve to remove seeds (optional).
2. In a medium bowl, whisk together the raspberry mixture, heavy whipping cream, erythritol, almond extract, vanilla extract, and salt until well combined.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. This usually takes about 20–30 minutes.
4. Once churned, transfer the ice cream to a freezer-safe container and freeze for 2–4 hours for a firmer texture.

This keto raspberry almond ice cream is silky, refreshing, and incredibly satisfying. The added almond extract elevates the flavor profile, making it perfect for special occasions or a midweek treat.

Raspberry Coconut Cream Keto Ice Cream

Raspberry coconut cream keto ice cream is the ultimate dairy-free delight for those who love tropical flavors. The rich coconut cream combines beautifully with the tart raspberries to create a luscious and smooth dessert. It’s perfect for anyone with a lactose intolerance or simply looking to switch up their keto dessert game.

Ingredients:

• 1 cup fresh or frozen raspberries
• 1 cup full-fat coconut cream
• 1/3 cup powdered erythritol or monk fruit sweetener
• 1 tsp vanilla extract
• 1/4 tsp coconut extract (optional)
• 1 tsp lemon juice
• Pinch of salt

Instructions:

1. Blend raspberries, coconut cream, and lemon juice in a blender until smooth. Strain to remove seeds if desired.
2. In a mixing bowl, combine the raspberry-coconut mixture with erythritol, vanilla extract, coconut extract, and salt. Stir until sweetener dissolves.
3. Chill the mixture in the refrigerator for 1–2 hours, then churn in an ice cream maker according to the manufacturer’s instructions.
4. Transfer the churned ice cream to a freezer-safe container and freeze for 2–3 hours for a firmer consistency.

This dairy-free keto ice cream is a tropical escape in every bite. The combination of raspberries and coconut cream results in a light yet indulgent dessert that’s perfect for hot days or as a post-dinner treat.

Double Raspberry Swirl Keto Ice Cream

Double the raspberry, double the fun! This keto ice cream recipe combines a rich raspberry base with a tangy raspberry swirl, delivering bursts of flavor in every spoonful. It’s a show-stopping dessert that’s as beautiful as it is delicious.

Ingredients:

• 1 cup fresh or frozen raspberries (for the base)
• 1/2 cup fresh or frozen raspberries (for the swirl)
• 1 cup heavy whipping cream
• 1/2 cup unsweetened almond milk
• 1/3 cup powdered erythritol or keto sweetener
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• Pinch of salt

Instructions:

1. In a saucepan, simmer the 1 cup of raspberries with 1 tbsp of erythritol and lemon juice over medium heat until the raspberries break down (about 5–7 minutes). Blend until smooth and strain out the seeds. Allow to cool.
2. Blend heavy cream, almond milk, erythritol, vanilla extract, and salt with the raspberry base until well combined.
3. Chill the mixture for 1–2 hours, then churn in an ice cream maker as per the manufacturer’s directions.
4. For the swirl, mash the remaining 1/2 cup of raspberries with a fork and stir in a small amount of sweetener. Once the ice cream is churned, gently swirl the mashed raspberries into the ice cream.
5. Freeze for 2–4 hours before serving.

This double raspberry swirl ice cream is a feast for both the eyes and the palate. The tangy swirl adds a delightful texture and extra zing, making this dessert a standout option for any occasion.

Lemon Raspberry Keto Ice Cream

This lemon raspberry keto ice cream is the perfect combination of tangy citrus and sweet berries. The refreshing lemon flavor adds a zingy twist to the creamy raspberry base, making it a delightful treat for a summer day or any time you crave something light yet indulgent.

Ingredients:

• 1 cup fresh or frozen raspberries
• 1 cup heavy whipping cream
• 1/2 cup unsweetened almond milk
• 1/3 cup powdered erythritol or your preferred keto sweetener
• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Blend raspberries, almond milk, lemon zest, lemon juice, and vanilla extract in a blender until smooth. Optionally, strain the mixture to remove seeds.
2. Whisk together the raspberry mixture with heavy whipping cream, erythritol, and a pinch of salt.
3. Chill the mixture in the refrigerator for 1–2 hours, then churn in an ice cream maker according to the manufacturer’s instructions.
4. Transfer the churned ice cream to a freezer-safe container and freeze for 2–4 hours for a firmer consistency.

This lemon raspberry ice cream is a sweet and tart sensation. The lemon zest brightens up the raspberry flavor, creating a refreshing and creamy dessert that will leave you feeling satisfied without breaking your keto goals.

Chocolate Raspberry Keto Ice Cream

Chocolate and raspberries are a match made in heaven, and this keto ice cream combines them into a rich, velvety dessert. The dark chocolate adds a decadent touch to the slightly tart raspberries, making this a luxurious treat that is both sugar-free and keto-friendly.

Ingredients:

• 1 cup fresh or frozen raspberries
• 1 cup heavy whipping cream
• 1/2 cup unsweetened almond milk
• 1/4 cup cocoa powder (unsweetened)
• 1/3 cup powdered erythritol or sweetener of your choice
• 1 tsp vanilla extract
• 1/2 tsp salt
• 2 oz dark chocolate (85% cocoa or higher), chopped

Instructions:

1. Blend raspberries and almond milk until smooth, then strain if desired to remove seeds.
2. In a saucepan, combine cocoa powder, sweetener, and a pinch of salt with the heavy whipping cream over medium heat. Stir until the cocoa powder is dissolved and the mixture is smooth.
3. Stir in the raspberry mixture and vanilla extract, then chill the combined mixture in the refrigerator for 1–2 hours.
4. Once chilled, churn in an ice cream maker according to the manufacturer’s directions.
5. Melt the dark chocolate in a microwave or double boiler and drizzle it into the churned ice cream just before transferring it to a container. Stir gently to create swirls of chocolate.
6. Freeze for 2–4 hours before serving.

This chocolate raspberry ice cream is a deliciously rich treat that satisfies your sweet tooth while keeping you in ketosis. The combination of the smooth chocolate and tart raspberry swirls creates a perfect balance of flavors.

Vanilla Raspberry Keto Ice Cream

If you love the simplicity of vanilla ice cream but want to take it up a notch, this vanilla raspberry keto ice cream is the answer. The mild vanilla flavor pairs wonderfully with the bold, fresh raspberries, offering a clean, classic taste with a twist.

Ingredients:

• 1 cup fresh or frozen raspberries
• 2 cups heavy whipping cream
• 1/2 cup unsweetened almond milk
• 1/3 cup powdered erythritol or your choice of keto sweetener
• 1 tbsp vanilla extract
• Pinch of salt

Instructions:

1. Blend raspberries with almond milk until smooth, then strain if desired to remove seeds.
2. In a bowl, whisk together heavy whipping cream, sweetener, vanilla extract, and a pinch of salt until smooth.
3. Add the raspberry puree to the cream mixture and stir until well combined.
4. Chill the mixture for 1–2 hours in the refrigerator, then churn in an ice cream maker according to the manufacturer’s instructions.
5. Transfer to a container and freeze for 2–4 hours to firm up.

This vanilla raspberry keto ice cream is an easy, fuss-free recipe that delivers big flavor. The creamy vanilla ice cream base allows the raspberries to shine, making each bite a sweet and refreshing experience.

Raspberry Cheesecake Keto Ice Cream

If you love cheesecake, you’ll adore this raspberry cheesecake keto ice cream. It combines the rich, creamy texture of cheesecake with the vibrant taste of raspberries, giving you a decadent yet low-carb dessert that’s perfect for satisfying your sweet tooth.

Ingredients:

• 1 cup fresh or frozen raspberries
• 1 cup heavy cream
• 1/2 cup cream cheese (softened)
• 1/2 cup unsweetened almond milk
• 1/3 cup powdered erythritol or your choice of keto-friendly sweetener
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Blend raspberries with almond milk until smooth, then strain to remove the seeds.
2. In a separate bowl, combine the heavy cream, cream cheese, sweetener, vanilla extract, and salt. Whisk until smooth and fully incorporated.
3. Add the raspberry puree to the cream mixture and blend until completely combined.
4. Chill the mixture in the fridge for 1–2 hours, then churn in an ice cream maker according to the manufacturer’s directions.
5. Transfer to a freezer-safe container and freeze for 2–4 hours until firm.

This raspberry cheesecake ice cream is creamy, tangy, and indulgent. The cream cheese adds a rich texture that takes this keto dessert to the next level, providing a delightful treat that feels like a special occasion.

Raspberry Mint Keto Ice Cream

For those who love refreshing flavors, this raspberry mint keto ice cream is a must-try. The cool mint flavor complements the tartness of the raspberries, creating a bright and flavorful dessert that’s perfect for a hot summer day.

Ingredients:

• 1 cup fresh or frozen raspberries
• 1 cup heavy whipping cream
• 1/2 cup unsweetened almond milk
• 1/3 cup powdered erythritol or keto sweetener
• 1 tsp vanilla extract
• 1/4 cup fresh mint leaves, finely chopped
• Pinch of salt

Instructions:

1. Blend raspberries and almond milk in a blender until smooth, then strain if desired to remove seeds.
2. Whisk together the heavy whipping cream, erythritol, vanilla extract, mint leaves, and a pinch of salt in a large bowl.
3. Add the raspberry puree to the mixture and stir until fully combined.
4. Chill the mixture in the refrigerator for 1–2 hours, then churn in an ice cream maker according to the manufacturer’s directions.
5. Transfer to a container and freeze for 2–4 hours for a firmer texture.

The raspberry mint ice cream is refreshing, aromatic, and perfectly balanced. The mint adds a cool, crisp layer to the raspberry flavor, making it a delightful, keto-friendly dessert option for any time of year.

Raspberry Macadamia Keto Ice Cream

This raspberry macadamia keto ice cream combines the rich flavor of macadamia nuts with the bright tang of raspberries. The smoothness of the ice cream is complemented by the crunch of the macadamias, creating a delightful contrast in texture and flavor.

Ingredients:

• 1 cup fresh or frozen raspberries
• 1 cup heavy whipping cream
• 1/2 cup unsweetened almond milk
• 1/3 cup powdered erythritol or keto sweetener
• 1 tsp vanilla extract
• 1/4 cup chopped macadamia nuts
• Pinch of salt

Instructions:

1. Blend raspberries and almond milk in a blender until smooth, then strain if desired to remove seeds.
2. Whisk together the heavy whipping cream, sweetener, vanilla extract, and a pinch of salt in a bowl.
3. Add the raspberry puree to the cream mixture and mix until fully combined.
4. Chill the mixture for 1–2 hours, then churn in an ice cream maker according to the manufacturer’s instructions.
5. Once the ice cream is churned, gently fold in the chopped macadamia nuts.
6. Freeze for 2–4 hours before serving.

This raspberry macadamia keto ice cream offers a rich, nutty flavor paired with the refreshing raspberry base. The macadamia nuts give it a satisfying crunch, making each bite a truly indulgent experience.

Raspberry Lemon Cheesecake Keto Ice Cream

For a rich and zesty treat, this raspberry lemon cheesecake keto ice cream is a must-try. The creamy cheesecake base is perfectly balanced with the tart raspberries and the refreshing lemon zest, creating a luxurious yet low-carb dessert that will satisfy your cravings without compromising your ketogenic diet.

Ingredients:

• 1 cup fresh or frozen raspberries
• 1 cup heavy whipping cream
• 1/2 cup cream cheese (softened)
• 1/4 cup unsweetened almond milk
• 1/3 cup powdered erythritol or your preferred keto sweetener
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Blend raspberries with almond milk until smooth, then strain to remove seeds if desired.
2. In a separate bowl, whisk together heavy whipping cream, cream cheese, erythritol, lemon zest, vanilla extract, and a pinch of salt until smooth and fully incorporated.
3. Add the raspberry puree to the cream mixture and blend until fully combined.
4. Chill the mixture for 1–2 hours in the fridge, then churn in an ice cream maker according to the manufacturer’s instructions.
5. Transfer to a freezer-safe container and freeze for 2–4 hours until firm.

This raspberry lemon cheesecake keto ice cream has a delightful tanginess that combines the freshness of lemon and the richness of cream cheese. It’s perfect for those who love a creamy, tangy, and slightly tart dessert that doesn’t feel like you’re missing out.

Raspberry Chocolate Chip Keto Ice Cream

This raspberry chocolate chip keto ice cream is an indulgent treat that combines the tartness of fresh raspberries with the richness of sugar-free chocolate chips. The combination of these two flavors makes for a dessert that’s both creamy and satisfying, without the carbs.

Ingredients:

• 1 cup fresh or frozen raspberries
• 1 cup heavy whipping cream
• 1/2 cup unsweetened almond milk
• 1/3 cup powdered erythritol or preferred keto sweetener
• 1 tsp vanilla extract
• 1/2 cup sugar-free chocolate chips
• Pinch of salt

Instructions:

1. Blend raspberries with almond milk until smooth, then strain to remove seeds if desired.
2. In a mixing bowl, whisk together heavy whipping cream, sweetener, vanilla extract, and salt.
3. Add the raspberry puree to the cream mixture and stir to combine.
4. Chill the mixture in the fridge for 1–2 hours, then churn in an ice cream maker according to the manufacturer’s directions.
5. Once the ice cream is churned, gently fold in the sugar-free chocolate chips.
6. Transfer the ice cream to a container and freeze for 2–4 hours until firm.

This raspberry chocolate chip ice cream is a perfect balance of creamy, fruity, and chocolaty goodness. The chocolate chips add a delightful crunch that pairs wonderfully with the smooth, tart raspberry flavor.

Raspberry Coconut Keto Ice Cream

This raspberry coconut keto ice cream combines the tropical flavors of coconut with the tartness of fresh raspberries, creating a creamy, dreamy dessert. Coconut cream adds a rich texture, while the raspberry gives it a refreshing burst of flavor. It’s a dairy-free option that’s as delicious as it is keto-friendly.

Ingredients:

• 1 cup fresh or frozen raspberries
• 1 cup full-fat coconut milk or coconut cream
• 1/3 cup powdered erythritol or keto sweetener of choice
• 1 tsp vanilla extract
• 1/4 cup unsweetened shredded coconut (optional)
• Pinch of salt

Instructions:

1. Blend raspberries and coconut milk or cream until smooth, then strain if desired to remove seeds.
2. Whisk together the raspberry-coconut mixture, erythritol, vanilla extract, shredded coconut, and salt until smooth and combined.
3. Chill the mixture for 1–2 hours, then churn in an ice cream maker according to the manufacturer’s instructions.
4. Once churned, transfer to a freezer-safe container and freeze for 2–4 hours until firm.

This coconut raspberry keto ice cream is incredibly creamy with a tropical flair. The coconut cream adds richness, while the raspberries bring a burst of freshness that makes this treat irresistible, especially for those on a dairy-free keto plan.

Raspberry Pistachio Keto Ice Cream

Raspberry pistachio keto ice cream offers a unique flavor profile, with the sweetness of raspberries balancing out the nutty, slightly salty taste of pistachios. The pistachios add both a crunchy texture and a depth of flavor that pairs beautifully with the creamy ice cream base.

Ingredients:

• 1 cup fresh or frozen raspberries
• 1 cup heavy whipping cream
• 1/2 cup unsweetened almond milk
• 1/3 cup powdered erythritol or keto sweetener
• 1/4 cup pistachios, finely chopped
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Blend raspberries with almond milk until smooth, then strain if desired to remove seeds.
2. In a mixing bowl, whisk together heavy whipping cream, sweetener, vanilla extract, and a pinch of salt.
3. Add the raspberry puree to the cream mixture and stir to combine.
4. Chill the mixture for 1–2 hours, then churn in an ice cream maker according to the manufacturer’s instructions.
5. Once churned, gently fold in the chopped pistachios.
6. Transfer to a container and freeze for 2–4 hours until firm.

This raspberry pistachio keto ice cream is a delightful combination of creamy, nutty, and fruity flavors. The pistachios add a satisfying crunch that pairs perfectly with the smooth, tangy raspberry base, making this an indulgent treat you’ll want to enjoy again and again.

Raspberry Mint Chocolate Chip Keto Ice Cream

If you’re looking for a refreshing twist on the classic mint chocolate chip, this raspberry mint chocolate chip keto ice cream is the perfect option. The cool mint combines beautifully with the tart raspberries, while the sugar-free chocolate chips add just the right amount of crunch.

Ingredients:

• 1 cup fresh or frozen raspberries
• 1 cup heavy whipping cream
• 1/2 cup unsweetened almond milk
• 1/3 cup powdered erythritol or keto sweetener
• 1 tsp vanilla extract
• 1/2 tsp peppermint extract
• 1/2 cup sugar-free chocolate chips
• Pinch of salt

Instructions:

1. Blend raspberries with almond milk until smooth, then strain to remove seeds if desired.
2. In a mixing bowl, whisk together heavy whipping cream, sweetener, vanilla extract, peppermint extract, and salt.
3. Add the raspberry puree to the cream mixture and stir until fully combined.
4. Chill the mixture in the refrigerator for 1–2 hours, then churn in an ice cream maker according to the manufacturer’s instructions.
5. Once the ice cream is churned, gently fold in the sugar-free chocolate chips.
6. Transfer to a container and freeze for 2–4 hours until firm.

This raspberry mint chocolate chip ice cream is a refreshing and creamy dessert that combines a cool minty flavor with bursts of raspberry and the indulgence of chocolate chips. It’s perfect for mint chocolate lovers and those craving a keto-friendly sweet treat.

Raspberry Hazelnut Keto Ice Cream

Raspberry hazelnut keto ice cream combines the rich, nutty flavor of hazelnuts with the tartness of raspberries. The smooth ice cream base and crunchy hazelnut pieces provide a delightful contrast in both flavor and texture, making this a perfect treat for anyone following a low-carb lifestyle.

Ingredients:

• 1 cup fresh or frozen raspberries
• 1 cup heavy whipping cream
• 1/2 cup unsweetened almond milk
• 1/3 cup powdered erythritol or keto sweetener
• 1/4 cup chopped hazelnuts, toasted
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Blend raspberries and almond milk until smooth, then strain to remove seeds if desired.
2. In a separate bowl, whisk together heavy whipping cream, sweetener, vanilla extract, and salt until smooth and combined.
3. Add the raspberry puree to the cream mixture and blend until fully combined.
4. Chill the mixture for 1–2 hours, then churn in an ice cream maker according to the manufacturer’s directions.
5. Once the ice cream is churned, gently fold in the toasted hazelnuts.
6. Transfer to a container and freeze for 2–4 hours until firm.

This raspberry hazelnut keto ice cream is rich, creamy, and slightly crunchy, offering a perfect combination of flavors. The hazelnuts add a nutty richness that balances the tart raspberry, creating an indulgent keto dessert that’s both satisfying and delicious.

Raspberry Macadamia Butter Keto Ice Cream

This raspberry macadamia butter keto ice cream combines the creaminess of macadamia butter with the bright, tart flavor of raspberries. It’s a decadent yet low-carb treat that’s perfect for those who love both the richness of nuts and the tanginess of fresh fruit in their desserts.

Ingredients:

• 1 cup fresh or frozen raspberries
• 1 cup heavy whipping cream
• 1/2 cup unsweetened almond milk
• 1/4 cup macadamia butter
• 1/3 cup powdered erythritol or your preferred keto sweetener
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Blend raspberries with almond milk until smooth, then strain to remove seeds if desired.
2. In a bowl, whisk together heavy whipping cream, macadamia butter, sweetener, vanilla extract, and salt until smooth.
3. Add the raspberry puree to the cream mixture and stir to combine.
4. Chill the mixture in the fridge for 1–2 hours, then churn in an ice cream maker according to the manufacturer’s instructions.
5. Transfer the ice cream to a freezer-safe container and freeze for 2–4 hours to firm up.

This raspberry macadamia butter ice cream has a rich, nutty flavor that blends seamlessly with the tangy raspberries, creating a satisfying dessert. It’s a great option for anyone looking for a creamy, indulgent keto ice cream with a unique flavor twist.

Raspberry White Chocolate Keto Ice Cream

If you’re a fan of white chocolate, this raspberry white chocolate keto ice cream is a must-try. The sweetness of the white chocolate complements the tartness of the raspberries, creating a perfectly balanced dessert that’s rich, creamy, and satisfying, all while staying keto-friendly.

Ingredients:

• 1 cup fresh or frozen raspberries
• 1 cup heavy whipping cream
• 1/2 cup unsweetened almond milk
• 1/4 cup sugar-free white chocolate chips, melted
• 1/3 cup powdered erythritol or preferred keto sweetener
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Blend raspberries with almond milk until smooth, then strain to remove seeds if desired.
2. Melt the sugar-free white chocolate chips in a microwave or double boiler until smooth.
3. In a bowl, whisk together heavy whipping cream, sweetener, vanilla extract, and salt until well combined.
4. Add the raspberry puree and melted white chocolate to the cream mixture, stirring until fully incorporated.
5. Chill the mixture for 1–2 hours in the refrigerator, then churn in an ice cream maker according to the manufacturer’s directions.
6. Transfer to a container and freeze for 2–4 hours until firm.

This raspberry white chocolate keto ice cream is a smooth, creamy, and indulgent treat. The white chocolate adds a rich sweetness that pairs beautifully with the tart raspberries, making it a luxurious dessert that feels like a treat you’d get at an upscale restaurant.

Raspberry Rosewater Keto Ice Cream

For a unique and fragrant twist, this raspberry rosewater keto ice cream combines the sweetness of raspberries with the delicate floral notes of rosewater. It’s a luxurious, aromatic dessert that’s perfect for anyone looking for something a little more sophisticated on their keto journey.

Ingredients:

• 1 cup fresh or frozen raspberries
• 1 cup heavy whipping cream
• 1/2 cup unsweetened almond milk
• 1/3 cup powdered erythritol or keto sweetener
• 1 tsp rosewater
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Blend raspberries with almond milk until smooth, then strain to remove seeds if desired.
2. In a mixing bowl, whisk together heavy whipping cream, sweetener, rosewater, vanilla extract, and salt until smooth and fully incorporated.
3. Add the raspberry puree to the cream mixture and stir to combine.
4. Chill the mixture for 1–2 hours in the refrigerator, then churn in an ice cream maker according to the manufacturer’s instructions.
5. Transfer to a container and freeze for 2–4 hours until firm.

This raspberry rosewater keto ice cream is an elegant and aromatic dessert that brings a beautiful combination of fruity and floral notes. It’s a great option if you’re looking to impress guests or simply enjoy a refined treat.

Raspberry Almond Butter Keto Ice Cream

If you love the flavor of almonds, this raspberry almond butter keto ice cream will become a favorite. The creamy almond butter complements the raspberries perfectly, creating a deliciously nutty yet fruity ice cream that’s both indulgent and keto-friendly.

Ingredients:

• 1 cup fresh or frozen raspberries
• 1 cup heavy whipping cream
• 1/2 cup unsweetened almond milk
• 1/4 cup almond butter
• 1/3 cup powdered erythritol or preferred keto sweetener
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Blend raspberries with almond milk until smooth, then strain to remove seeds if desired.
2. In a mixing bowl, whisk together heavy whipping cream, almond butter, sweetener, vanilla extract, and salt until smooth and combined.
3. Add the raspberry puree to the cream mixture and stir until fully combined.
4. Chill the mixture in the fridge for 1–2 hours, then churn in an ice cream maker according to the manufacturer’s instructions.
5. Transfer to a freezer-safe container and freeze for 2–4 hours to firm up.

This raspberry almond butter ice cream is creamy and nutty, with the raspberries adding a burst of refreshing tartness. The almond butter creates a rich, satisfying texture, making this a great option for those who love nut-based ice creams.

Raspberry Cinnamon Keto Ice Cream

Raspberry cinnamon keto ice cream combines the fruity, tart raspberries with a touch of warm cinnamon, creating a comforting dessert that’s perfect for cozy evenings. The cinnamon adds a delightful spice to the raspberry flavor, making this a unique and flavorful treat.

Ingredients:

• 1 cup fresh or frozen raspberries
• 1 cup heavy whipping cream
• 1/2 cup unsweetened almond milk
• 1/3 cup powdered erythritol or keto sweetener
• 1/2 tsp ground cinnamon
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Blend raspberries with almond milk until smooth, then strain to remove seeds if desired.
2. In a mixing bowl, whisk together heavy whipping cream, sweetener, cinnamon, vanilla extract, and salt until smooth and combined.
3. Add the raspberry puree to the cream mixture and stir until fully combined.
4. Chill the mixture in the fridge for 1–2 hours, then churn in an ice cream maker according to the manufacturer’s instructions.
5. Transfer to a freezer-safe container and freeze for 2–4 hours until firm.

This raspberry cinnamon keto ice cream is a delightful blend of fruity and spicy flavors. The cinnamon adds a comforting warmth that pairs beautifully with the bright raspberries, making it a perfect dessert for colder months or for when you want something a little more unique.

Raspberry Chia Seed Keto Ice Cream

For a dessert that’s not only delicious but also packed with fiber, this raspberry chia seed keto ice cream is a great choice. The chia seeds add a slight crunch and help thicken the ice cream, while the raspberries provide a refreshing burst of flavor. This is an easy-to-make, nutrient-dense treat that you’ll love.

Ingredients:

• 1 cup fresh or frozen raspberries
• 1 cup heavy whipping cream
• 1/2 cup unsweetened almond milk
• 1/4 cup chia seeds
• 1/3 cup powdered erythritol or keto sweetener
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Blend raspberries with almond milk until smooth, then strain to remove seeds if desired.
2. In a mixing bowl, whisk together heavy whipping cream, sweetener, vanilla extract, salt, and chia seeds.
3. Add the raspberry puree to the cream mixture and stir until well combined.
4. Chill the mixture for 1–2 hours to allow the chia seeds to absorb some of the liquid.
5. Churn the mixture in an ice cream maker according to the manufacturer’s instructions.
6. Transfer to a container and freeze for 2–4 hours until firm.

This raspberry chia seed keto ice cream is a great source of fiber, offering both texture and a boost of nutrition. The chia seeds create a slightly thicker, almost pudding-like consistency, which is perfect for anyone looking to enjoy a nutritious yet indulgent treat.

Note: More recipes are coming soon!