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Homemade Creamy Keto Raspberry Ice-Cream

Easy Keto Raspberry Ice-Cream, made with the cheapest ice-cream machine. Totally delicious and perfect for the summer.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dessert


  • 2 cups frozen raspberry 300 g
  • 3/4 cup whole milk 200 ml
  • 3/4 cup cream 200 ml
  • 2 egg yolks
  • 1/2 cup powdered erythritol or xylitol 60 g


  • Beat cream (very cold) until soft peaks form. 
  • Puree the frozen raspberry.
  • Mix the pureed raspberry with the milk (cold), egg yolks and powdered erythritol/xylitol.
  • Mix in the cream.
  • Turn the machine on and add in the ice-cream mixture.
  • Let it mix until you are happy with the consistency.


First, start the machine and only after that pour in the liquid ice cream base. Otherwise, the mixture will freeze on the freezer bowl and block the ice scraper.
The quantities are enough to fill in a 1000 ml ( approx. 1 quart), which translates to approx. 9-10  ice cream scoops. 
The ice-cream will get hard if stored in the freezer,  so make sure to leave it at room temperature for 5-10 minutes before you consume it.
Keyword ice-cream, keto, low-carb, no-sugar, raspberry, sugar-free