Low Carb Blackberry Ice Cream Recipe

I can honestly say that I probably wouldn’t be able to stick to this eating plan if it wasn’t for my ice cream maker. I don’t eat a ton of dessert, but when I do want something, more often then not, I want ice cream.

I can tell you that finding an ice cream that is dairy free, low carb, uses low carb sweeteners like stevia and all natural ingredients is pretty impossible to come by in grocery stores. So making my own is pretty much the way to go.

Thankfully, it’s a really easy process, particularly once you get the hang of tempering eggs. It’s not as hard as it seems, I swear. The trick to tempering the eggs is pouring very slowly and whisking really fast. If you can do those two things, you’ll have no problem tempering the eggs. I swear.

I made the almond extract optional, but I’ve had this both with and without it and I really prefer it with. Both versions are good, I just love the extra almond flavor. But don’t feel obligated to use it. If you don’t have any, leave it out and it will still be a wonderful bowl of ice cream!

YOU MIGHT ALSO ENJOY THESE LOW CARB RECIPES:

• Low Carb Coconut Vanilla Ice Cream
• Low Carb Chocolate Sherbert
• Low Carb Thai-Style Lemongrass Ice Cream

Low Carb Blackberry Ice Cream Recipe

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Ingredients

• 1 (15 oz.) can full-fat coconut milk
• 1/2 tsp. ground cinnamon
• 1 tsp. pure vanilla extract
• 4 large whole egg yolks, set aside in a medium bowl
• 1/2 cup erythritol
• 1 (6 oz.) package fresh blackberries
• 1/4 tsp. almond extract (optional, but tasty!)

Instructions

• In a medium pot, bring the coconut milk to a low simmer.
  
• Whisk in the cinnamon and vanilla, breaking up any clumps from the cinnamon. (Add almond extract here too if using.)
  
• Take a heat-proof spoon or small cup and while quickly whisking, slowly pour about a 1/4 cup of the hot milk into the eggs. Remember, pour S.L.O.W.L.Y. and whisk Q.U.I.C.K.L.Y.
  
• Once you've whisked the hot milk into the egg, slowly pour the egg back into the simmering pot of coconut oil. This process slowly raises the temperature of the egg so that it incorporates into the milk without giving you scrambled eggs.
  
• Once you've got the egg into the pot of milk, add the erythritol.
  
• The add the blackberries and smash them with a potato masher or fork.
  
• Remove from heat and cool the entire batter in the fridge.
  
• Once completely cooled, transfer to your ice cream maker and proceed to manufacturer's directions for your machine.
  
• Store in the freezer in a food-safe container until ready to enjoy!
  

Tried this recipe?Mention @thatslowcarb or tag #thatslowcarbrecipe!

Nutrition Data According To MyFitnessPal.com
(May not be totally accurate and does not include optional ingredients.):

If you don’t count sugar alcohols, the data is approximately:

Carbs: 7

Fiber: 3

Net Carbs: 4 per serving (1/4 the recipe)