Keto Raspberry Ice Cream Popsicles

Name: Keto Raspberry Ice Cream Popsicles
Yield: 1000 g (roughly 1 L)
Cuisine: Baking

By The Cooking World, Editorial Staff

September 7, 2018

The ultimate Keto Raspberry Ice Cream

Who doesn’t love ice cream? Especially on hot summer days! Whether you follow a keto diet or not, you should definitely try this keto raspberry ice cream.

Sometimes you might think that follow a diet could be difficult and you’re going to starve, but with a keto diet, this is not happening.

Especially with this recipe, full of great ingredients that will help you to stay track in your keto diet. In this ice cream recipe, we use allulose to substitute the sugar making this dessert even healthier.

If you want to know more about keto food check our Top 10 Foods to add to your keto food list.

PREP TIME

15 minutes

COOK TIME

2 hours

serves

1000 g (roughly 1 L)

Ingredients

680 g frozen raspberries
50 g fresh raspberries
150 g allulose
50 g mascarpone
225 g heavy whipping cream

Special Equipment

Stand Mixer
Fine-meshed strainer
Blender
Ice cream machine
Popsicle mold
Digital scale

Instructions

Place frozen raspberries in a bowl. Leave to thaw at room temperature about 30 minutes to an hour;
Meanwhile, in a bowl of a stand mixer, with the paddle attachment, mix to combine the mascarpone and heavy whipping cream. Refrigerate;
When the raspberries have softened, place in a blender and puree. Pass through a fine-meshed strainer and discard seeds;
Pour raspberry mixture onto the cream mixture. Mix until homogeneous. Refrigerate for at least 1 hours;
Stir in allulose. Mix until dissolved;
Pour cold ice cream mix into an ice cream maker, turn on the machine, and churn according to manufacturer's directions, 20 to 30 minutes;
When ice cream is softly frozen, turn of the machine and incorporate the fresh raspberry;
Serve immediately or as we like to do pour the mixture in popsicles mold and place back into the freezer for at least one hour or until completely solid.