No ice cream maker? No problem! You’ll love this sweet, low carb blackberry ice cream that freezes to creamy perfection right in your freezer. And, with just 2.4 net carbs, it’s a sweet indulgence you can have anytime. Just let it sit at room temperature for a few minutes to soften up.
For this recipe you’ll need: heavy cream, cream cheese, blackberry lemonade water enhancer, vanilla stevia drops, salt, and xanthan gum (optional)
If you are in a hurry click here to go straight to the blackberry ice cream recipe.
What’s summer without ice cream?
Not much! I don’t know how it is where you are but, although we’ve had a relatively cool summer (for Texas, anyway) this past week it started hitting triple digits. We have a big, 110 year old house with three air conditioning units and I can tell you those things are running constantly. You can almost hear the money pouring out of our checking account.
The kids are happily stocked up on creamsicles and bomb pops… and Blue Bell, of course. I got tired of watching them eat those chilly sweet treats but I didn’t want to drag the big, old ice cream maker out (it makes like 4 1/2 gallons) for just a couple of cups of low carb ice cream. As of yesterday afternoon I could not take it any longer.
I’m not going to tell you that this is every bit as creamy as an ice cream that’s churned. You’ll need to let it sit at room temperature for maybe 4 or 5 minutes so that it can thaw just a smidge. Then you’ll want to stir it up with a fork to break up any big frozen chunks.
What I will tell you is that if you freeze it in individual containers AND let it thaw out just a little AND fluff it with a fork you’ll experience real ice cream. Creamy, sweet, and delicious. It would be amazing with low carb white or dark chocolate chunks chopped and stirred in before freezing, too.
I know that some of you can tolerate berries and other lower glycemic fruit. I can’t. One blueberry will turn me into a raving lunatic grabbing food off the shelves and cramming it into my mouth. I am VERY carb sensitive. That’s why I’ve used a blackberry lemonade flavored water enhancer as the flavoring in this blackberry ice cream rather than fresh berries.
This is quick. You can throw it together in about 5 minutes. If you freeze it in individual sized servings then it will freeze in less than half an hour. In other words, if you start right now you can have some ice cream in about 40 minutes.
One thing that really helps me to stay on low carb is making recipes and then splitting them up into single serving sizes. It keeps me from going completely bat-sh– crazy and gobbling down an entire weeks worth of food in the space of 2 1/2 minutes. Let’s face it, low carb is low carb but if you have a dish that is a low 3 carbs per serving and you happen to eat 10 servings that’s still 30 carbs.
Not that I would ever do that. :::cough:::
A serving of this low carb blackberry ice cream is 1/2 a cup. It’s not a lot and it looks pretty minuscule when I put my dish of ice cream next to one of the kids’ dishes of ice cream. Once you take a taste you’ll forget about the size. It’s so rich and full of all of that good fat that most of us couldn’t eat more than a 1/2 cup serving at one sitting.
The recipe makes about 2 cups — four servings. I actually only got a little over 1 1/2 cups out of it but it was because I kept tasting it as I was making it. Not tiny little tastes, either. AND I licked the bowl.
If you refrain from those activities I am pretty sure that you’ll have the full 4 servings.
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I used Crystal Light’s Blackberry Lemonade water enhancer. It added all the flavor (and a pretty color) without the carbs. You can probably find it at your grocery store for around $4 but if not Amazon has a pack of 4 different flavors, including blackberry lemonade, for $20. I buy these things by the bucketful because I use them to flavor EVERYTHING. The other thing I’d suggest having is a set of individual sized food storage containers. That way when you make something that has 4 or more servings you can store it for a super quick meal any time you like!
Low Carb Blackberry Ice Cream without a Churn
- 1 cup heavy cream
- Pinch salt
- 1/2 teaspoon Blackberry Lemonade water enhancer
- 15 drops vanilla stevia
- 1/2 teaspoon xanthan gum optional
- 8 ounces cream cheese room temperature
- Beat the cream and salt until it begins to thicken.
- Add the blackberry lemonade water enhancer, the vanilla stevia, and the xanthan gum.
- Beat on high until the ingredients are well mixed.
- Add the cream cheese and beat until thick, light, and fluffy -- about the texture of mousse.
- Place 1/2 cup in each of 4 plastic containers with lids.
- For best texture let sit at room temperature for a few minutes before serving.
If you liked this low carb blackberry ice cream you might also like…
Chocolate Peanut Butter Ice Cream Bars Low Carb Yum
Low Carb Magic Shell Topping Sugar Free Mom