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 ream 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.
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
Instructions if you don’t have an ice cream 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 Keto Vegan Raspberry Ice Cream
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.
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.
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!
1Cup (8 oz)Monk Fruit Sweetener(1 to 1 ratio) sugar
1Cup (8oz)Almond Milk
2Tsp (8.4g)sugar free raspberry syrup or raspberry flavoring
Instructions
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
No Ice Cream Machine/ No Churn Directions
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
Can you eat ice cream on keto?
Keto dieting requires significantly reducing your carbohydrate intake while simultaneously eating the majority of your calories from fat and a decent amount of calories from protein. Regular ice cream is PACKED with sugar and therefore extremely high in carb it would not be a standard food to eat on keto (unless you’re having yourself a little cheat day!) However, luckily, there are ways to enjoy ice cream that is sugar free and low carb! While standard ice cream is made with granulated sugar, keto ice cream is made with low- or no-calorie, low-carb sweeteners, like stevia, monk fruit, and sugar alcohols, such as erythritol and/or xylitol. You can find some at the grocery store or make your own!
Cut your watermelon in half, use an ice cream scoop or large spoon to scoop out balls of water melon and place them in a large zip lock bag
Set the bag of watermelon scoops into the freezer until thoroughly frozen (4 hours or over night)
Make sure your coconut milk is thoroughly chilled as well before hand. When you open the can you will find the thick white coconut cream at the top. Use a large spoon to scoop it out and discard the clear liquid.
Then combine frozen watermelon, chilled coconut milk, and stevia (or sweetener of your choice) in a food processor or blender and blend until thoroughly combined
Serve immediately or store in the freezer!
Recipe Video
I absolutely love cold watermelon especially in the warmer seasons. This creamy delicious recipe for watermelon sorbet really hits the spot on a hot day. Additionally this specific watermelon sorbet recipe is free of added sugar. That’s because I prefer to use stevia, however you can use any sweetener you like!
Watermelon has such a lovely texture for making sorbet. I especially love pairing it with chilled coconut cream. The best coconut cream to use comes from a full fat can of coconut milk. You can find the cans of coconut milk in the Asian food products section or sometimes in the baking isle.
I like using stevia to sweeten my recipe for watermelon sorbet. However you can use any kind you like, for example coconut sugar, maple syrup, or agave. Another way I love to make my vegan sorbet extra creamy is to use only the cream portion from the can.
How To Get Coconut Cream From Can
Let me explain how to get the coconut cream to separate from the liquid it’s very simple. First things first, ensure you have the full fat canned coconut milk from the pantry isle. Store it in the coldest spot of the refrigerator over night. I love frosty fruit treats in warmer months
recipe for watermelon sorbet
The white coconut cream will separate itself from the clear liquid in the cold temperature inside the can. When you open the can you will find the thick white coconut cream at the top. Use a large spoon to scoop it out and discard the clear liquid. Use only this cream for your recipe for watermelon sorbet!
Scoop fresh watermelon
You only need 3 simple ingredients for your recipe for watermelon sorbet! Ingredients include 1/2 of a medium sized watermelon, 1/2 cup coconut milk or milk if your choice, and 1 tbsp stevia. Stevia can be replaced with sweetener for your choice as well.
Start making your recipe for watermelon sorbet by cutting your watermelon in half, Then use an ice cream scoop or large spoon to scoop out balls of watermelon and place them in a large zip lock bag.
Add the coconut cream and sweetener
Set the bag of watermelon scoops into the freezer until thoroughly frozen (4 hours or over night). Make sure your coconut milk is thoroughly chilled as well before hand. Then combine frozen watermelon, chilled coconut milk, and stevia (or sweetener of your choice) in a food processor or blender and blend until thoroughly combined. Serve immediately or store in the freezer!
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I initially ordered these popsicle molds in order to “trick” my toddler into eating more fruit because she was obsesses with popsicles. It didn’t help that big brother always eats popsicles in front of her. So I started making popsicles with fresh fruit and it totally worked! I highly recommend this method for adults and kids to consume more fruit!
Luckily the mangoes were in season and fresh. That’s why I decided to use them to make these juicy frozen fruit pops. I adore the flavor combination of coconut and mango. It reminds me of mango sticky rice which I absolutely love as well.
Today my kids and I took our popsicles in the backyard and played hide and seek! I’m the only one who can hide well! These two kiddos can’t hide to save their lives!
Another reason I love these mango popsicles is because they are so easy to make. You only need 3 simple ingredients to make them. All you need is 2 large mangoes, 1/4 cup canned coconut milk, and 1 tbsp stevia or sweetener of your choice.
These frozen fresh fruit treats are so simple to make
Mango Coconut Sorbet Popsicles
Make sure your mangoes are juicy and ripe for optimum flavor! Also mangoes are super hard to remove from the peel and seed if they are not ripe yet. Another important tip for these mango coconut popsicles is to use full fat coconut milk from the can.
It makes a big difference when it comes to creaminess, texture and flavor. Yes lite coconut milk has half the calories however you only need 1/4 cup so it’s not a drastic amount of calories.
The directions for mango coconut popsicles are super simple also! Cut 2 large mangoes into slices or chunks Combine all the ingredients in a large food processor or blender. Blend until thoroughly combined.
Pour the blended mango purée into your popsicle molds. Freeze for at least 4 hours, preferably overnight. I love tricking my kids into eating fresh healthy fruit when they think it’s a just a regular popsicle!
Freeze the churning pan for the ice cream maker in freezer overnight
Refrigerate canned coconut milk for a minimum of 3 hours (no maximum time) the longer the better!
The coconut cream will separate from the clear liquid once refrigerated for instructed amount of time (minimum 3 hours) and be at the top of the can. Use a medium spoon to scoop the cream out and discard the liquid
Combine all ice cream in a 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
Pour into a 9 inch pan (lined with parchment paper is best) and place in freezer
How to make with out icecream maker
add chilled 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.
Recipe Video
How to make matcha ice cream recipe with coconut can be very low in carbs. Just use a sugar substitute for a keto ice cream recipe. Not to mention the beautiful color of this green tea ice cream. That’s why I love this vegan keto matcha ice cream.
Matcha is really tasty I’ve always liked it. It’s really tasty in creamy recipes. That’s why I decided to make some creamy Keto IceCream with it! Matcha flavored ice cream is a really delicious flavor.
Matcha is a powder made of finely ground green tea leaves. additionally It’s packed with antioxidants too. It’s perfect for this How to make matcha ice cream recipe with coconut.
This easy Keto ice cream only requires 4 ingredients! You simple need coconut cream, matcha, vanilla extract, and a Keto sweetener. I used stevia for this green tea ice cream recipe.
Start by storing the cans of coconut milk the night Before. This is important for getting the cream to separate. You only want to use the cream to make this vegan ice cream. You will love this keto ice cream recipe.
Matcha green tea powder
If you are using an ice cream maker, freeze your ice cream pan over night as well. This makes for the best ice cream. See recipe for the remaining Keto ice cream directions!
No Church Directions
Ice cream makers are fairly inexpensive however you don’t have to have one to make ice cream. But it’s a lot more time consuming to make it by hand. Either way I’ve included instructions for both ways!
Lastly Stevia is a great sugar substitute. It’s not a fake sugar substitute like Splenda. The body does not metabolize the glycosides in stevia. However you can use whatever sweetener you prefer as there are many types.
Other Keto sweeteners include monk fruit, Splenda, and sucralose. Either way this green tea ice cream recipe is vegan, Keto, paleo, and gluten free!
If you do not have an ice cream maker just scroll to the end of recipe. I’ve included instructions to make this ice cream with a hand held mixer. You will also need an ice cream freezer pan for How to make matcha ice cream recipe with coconut. See how to make this matcha ice cream recipe below
Thanks so much for reading my vegan Keto ice cream with matcha!
