Keto Vegan Raspberry Ice Cream

This sugar free raspberry ice cream is amazingly creamy and perfect for curbing those sweet treat cravings! If I lost you at sugar free, come back! Even my kids think this ice cream is heavenly and beg me to make it all the time. What’s best it that it’s vegan, low carb, and keto friendly. 

You will love the flavor when using monk fruit and sugar free raspberry syrup. This ice cream can be semi-low carb or fully keto, it just depends on the sugar replacement you end up using. I use Monkfruit sugar 1:1 ratio but can also use sugar free raspberry syrup or full sugar raspberry syrup.

Types of sugar free raspberry syrup 

Torani Sugar Free Raspberry Syrup (750 mL /25.4 oz) for $8.99 – Fresh raspberry flavor and sweetened with Sucralose, has 4.6 out of 5 stars. 

Da Vinci Sugar Free Raspberry Syrup with Splenda – 750 ml bottle for $6.98 – Made with Splenda in order to compliment and not  overpower. Dissolves well in hot and cold beverages and resistant curdling in milk. Kosher certified, has 4.4 out of 5 stars.

Monin Sugar Free Raspberry Syrup 750 ml for $6.89 – lightly sweetened yet full-flavored with a blend of sucralose and erythritol. Has 4.7 out of 5 stars.

Nature’s Hollow Sugar Free Syrup, Raspberry – 8.5 fl oz bottle for $5.99 – a thinner syrup, and has NO aftertaste, but it does have a slightly fruity / tangy finish. 4.5 out of 5 stars. 

Ingredients and recipe tips

• 2 cans coconut milk (full fat) 
• 1 cup unsweetened vanilla almond milk
• 1 cup monkfruit (1 to 1 ratio) sugar 
• 1 cup raspberries 
• 2 tsp sugar free raspberry syrup or raspberry flavoring

• Refrigerate canned coconut milk overnight for best results 
  Freeze the churning pan for the ice cream maker overnight 
• Blend the raspberries first into a purée 
  Combine the rest of the ice cream ingredients in the blender and blend until thoroughly combined 
  Add to frozen ice cream maker pan and churn for about 45 minutes or whatever time the makers instructions say.

If you don’t have an icecream maker…

• Add blended mixture to a freezer-safe container and freeze. 
• Once every hour remove stir /whisk the ice cream mixture. 
• Do this for 6-8 hours while continuing to freeze until completely firm before serving.

How to store this icecream

1. A Specialty Ice Cream Container – There’s specialized products available just for storing your ice cream recipes. Such as rubber tubs with lids you can get online or at a local food store. 
2. Freezer-Safe Plastic Containers – If you have a a set of Tupperware or Rubbermaid containers at home  you use for that will work great for storing ice cream, and they’re a lot more affordable than specialty ice cream containers. Plus it’s easier to stack with your other freezer items. 
3. An Old Ice Cream Container – Don’t throw away those plastic gelato or sorbet containers! Just given them a quick rinse with dish soap and warm water, let them dry, then re-use! It’s the most economical and environmentally friendly!