Name: Blackberry Low Carb Ice Cream
Prep time: 70 min
Cook time: 20 min
Total time: 90 min
Ingredients: 2 cups Whole Cream; 0 Blackberries (the small clamshell size at the store); 20 drops Liquid Stevia; 1.5 teaspoons Vanilla; 0 pinch Salt

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It was more difficult than I thought to get a good picture of yummy ice cream

Valentine’s Day is coming up! I can think of quite a few people in my life that would love home made ice cream, and thanks to the awesome ice cream maker I got as a Christmas gift, it’s so easy to make ice cream that there is no excuse NOT to. Who cares if it’s only ten degrees where you live; ICE CREAM IS ALWAYS YUMMY! I made a blackberry low carb ice cream in January (before I went Whole30, which doesn’t allow dairy) and it came out SOOO GOOOD.

It is also a very pretty color, so if you are deciding what to make your loved ones on 2/14 (or in general!), this is a good choice. If they love chocolate, also consider my low carb chocolate mousse made with a secret vegetable ingredient.

So the secret with the ice cream maker is just to shove the bucket part into the back of your freezer, so it’s there when you want to make ice cream. It is also super easy to clean and shove back into the freezer.

The trick is to

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Blackberry Low Carb Ice Cream

A yummy blackberry low carb ice cream recipe that is also sugar free

Prep Time1 hr 10 mins

Cook Time20 mins

Total Time1 hr 30 mins

Ingredients

2 cups Whole Cream
Blackberries the small clamshell size at the store
20 drops Liquid Stevia
1.5 teaspoons Vanilla
pinch Salt

Instructions

Roughly chop blackberries in a food processor or manually mush them to a pulp with a fork.
In a medium bowl, mix your cream, stevia, salt, vanilla and berry mush
Cover and refrigerate for at least one hour
Pour into ice cream maker and run for 15-20 minutes

Voila! YUM!

Makes six servings – 3 net carbs, 17g fat & 144 calories per serving

Mine (miraculously, I was good about portion control) lasted about five days (I ate 1/2 cup every night for dessert) and it kept very well in the freezer. Got pretty firm so I would scoop and then let it sit to soften while I ate dinner.