Keto Raspberry Truffle Ice Cream
Treat yourself to a rich, luxurious frozen dessert with an incredible gourmet taste. This delightful recipe is low carb and keto friendly.
Equipment
- ice cream maker
Ingredients
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
Instructions
- 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.
- 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.
- Heat the heavy cream and almond milk for the ice cream until steaming. Whisk the allulose and egg yolks in a separate bowl.
- 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.
- 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.
- 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.
- Freeze for 2 to 4 hours before scooping.