Keto Raspberry Truffle Ice Cream

Finding store-bought desserts that actually fit into a keto lifestyle can be tough, especially when you want real ice cream.

That is why I love making this homemade keto raspberry truffle ice cream whenever I want something sweet and creamy.

It gives you rich chocolate bites and a bright berry swirl, all while keeping things completely low carb.

You get all the comfort of a fancy dessert from an ice cream shop without worrying about extra sugar.

It is simple to put together, and your whole family will enjoy scooping it straight from the freezer.

Why I Love This Recipe

True Scoopable Texture – Allulose keeps this frozen treat remarkably soft and creamy, so it never turns rock solid in the freezer.

Decadent Fudge Bites – Rich homemade chocolate ganache bits add a luxurious, melt-in-your-mouth surprise to every single bite.

Bright Berry Swirl – The tart raspberry ribbon cuts through the sweet cream and creates a gorgeous, bakery-style look.

Custard Creaminess – Real egg yolks and cream cheese create an ultra-rich custard base that rivals gourmet ice cream parlors.

Ingredients You’ll Need

For The Raspberry Swirl

• 1 1/4 cups Raspberries
• 3 tbsp Allulose
• 1 tsp Lemon Juice

For The Chocolate Truffles

• 3 oz Sugar-Free Dark Chocolate Chips
• 3 tbsp Heavy Cream
• 1 tbsp Butter

For The Ice Cream

• 2 cups Heavy Cream
• 1 cup Unsweetened Almond Milk
• 1/2 cup Allulose
• 3 Large Egg Yolks
• 2 oz Cream Cheese
• 1 tsp Vanilla Extract
• 1/8 tsp Xanthan Gum

How To Make

Step 1

Cook the raspberries, allulose, and lemon juice over medium heat for 6 to 8 minutes until thick and jammy. Press the mixture through a fine mesh strainer if a seedless swirl is preferred, then chill completely.

Step 2

Melt the sugar-free chocolate chips with the heavy cream and butter over low heat until smooth. Refrigerate until firm, then form the mixture into small irregular truffle pieces and keep chilled.

Step 3

Heat the heavy cream and almond milk for the ice cream until steaming. Whisk the allulose and egg yolks in a separate bowl.

Step 4

Temper the yolks with about 1 cup of the hot cream mixture, then return everything to the saucepan. Cook over medium-low heat until the custard lightly coats a spoon.

Step 5

Remove from the heat and whisk in the cream cheese, vanilla extract, and xanthan gum. Chill for at least 4 hours, then churn until thick and creamy.

Step 6

Add the chilled chocolate truffle pieces during the final minute of churning. Layer the churned ice cream with ribbons of raspberry swirl in a freezer-safe container.

Step 7

Freeze for 2 to 4 hours before scooping.

Tips

Stick to Allulose for the Sweetener

From my experience, you should avoid swapping allulose for erythritol or monk fruit blends in this ice cream.

Most keto sweeteners turn rock hard in the freezer, which makes scooping almost impossible without leaving the tub on the counter for half an hour.

Allulose behaves just like real sugar because it lowers the freezing point and keeps the ice cream soft and scoopable.

Freeze the Truffles Solid Before Churning

I recommend popping the finished chocolate truffle pieces into the freezer for at least 20 minutes before you drop them into the ice cream maker.

If they are only slightly chilled, the churning paddle will smear the soft chocolate through the base.

Freezing them solid ensures you get firm, distinct bites of chocolate throughout every scoop.

Prevent Lumps When Adding Xanthan Gum

Xanthan gum is great for keeping low carb ice cream smooth, but it can clump instantly if you drop it into warm liquid all at once.

I’ve found that the best method is to sprinkle it over the surface very slowly while whisking the warm custard vigorously.

This spreads it out evenly so you get a velvety texture without any gummy spots.

More Recipes

• Keto Brookie Bars
• Keto Brown Butter Miso Brownies
• Keto Dubai Chocolate Brownies
• Keto Salted Caramel Cookie Skillet
• Keto Strawberry Crunch Cheesecake

FAQ

Can I replace the allulose with erythritol or monk fruit?

You can use erythritol blends, but your ice cream will freeze much harder and lose its scoopable texture. Allulose is special because it lowers the freezing point just like real sugar does.

If you choose to use an erythritol blend, let the container sit on the counter for about 15 minutes before serving so it softens nicely.