Keto Blackberry Ice Cream Recipe 3.7g NC per cup | Dale’s Low Carb High Fat Diet

Scroll to the bottom for the recipe.

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Keto BlackBerry Ice Cream
Makes 6 Servings
Serving Size 1cup
Calories 269
Net Carbs 3.7g

5 egg yolks
1/2c granular Swerve or powdered Swerve
1c Heavy Cream
1c Premier Protein Vanilla Shake
1 1/2c (217g) Frozen Blackberries
1/2 tsp vanilla extract
1/2 tsp blackberry extract (optional)

Follow directions for your ice cream maker.

Blend cold ingredients together until smooth. I use a Vitamix.

Pour into ice cream maker while it is running.

Churn 20-40 minutes.

Check after 20 minutes.

Scoop into individual serving size cold bowls or Lunchbot thermoses.

Store in freezer.

The erythritol in the Swerve Sweetener causes the ice cream to freeze very hard. Set out to soften before serving.

Note:
Eating raw eggs is not recommended.

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