This content originally appeared on Sugar-Free Mom. Republished with permission.
This creamy Blackberry Gelato is low-carb, keto, without sugar added, and made in 3 easy steps! Nothing higher on a hot summer day and just 2 grams net carbs!
HOMEMADE ICE CREAM WITH BLACKBERRIES
It’s a known fact how good berries are for you. They’re stuffed with antioxidants and phytochemicals in addition to vitamins, minerals and fiber. I’m continuously attempting to get my kids to enjoy more berries once they want something sweet of their day.
Berries are all-natural, unprocessed and keto friendly so your blood sugar levels won’t spike having fun with a small serving of berries in your ketogenic food plan. When I need to curb my sweet tooth I go for berries with my sugar-free whipped cream on top!
Not to say that berries, like blackberries, fresh raspberries and blueberries are fabulously lower in carbs then many other fresh fruit options, so that they are perfect to incorporate a couple of times per week on a low-carb and/or keto food plan.
One among the keys to having fun with more berries is at all times having them available. I at all times have frozen berries in my freezer, especially once they aren’t in season where I live.
We use them for smoothies and baked goods to make for my family because they stay fresh within the freezer for as much as 6 months! Most grocery stores carry organic berries and though costlier than non organic, no less than I do know they aren’t sprayed with pesticides.
GELATO VERSUS REGULAR ICE CREAM
So that you is perhaps wondering what the difference is from gelato to traditional ice cream?
Typically it’s the ratio of milk and cream and frequently no egg yolks are used when making gelato. It’s churned more slowly and produces a pleasant soft-serve texture.
I like not having to cook anything like egg yolks for a creamy texture for a keto ice cream recipe, so gelato is my summer favorite during ice cream season!
On this recipe you need to use fresh or frozen blackberries. The fresh season for blackberries is often August through September, so now could be the time to get them fresh available in the market.
FROZEN BERRIES VERSUS FRESH FRUIT
Greater than 90% of the berries grown are flash frozen inside hours of being picked at the height of ripeness, locking in maximum nutrition, taste and color. The excellent news is that the height of ripeness is true NOW, but you may get them any time of yr within the freezer section of your local market!
Anytime is an excellent time for low-carb ice cream! My kids loved this sugar-free ice cream recipe and I like how easy it’s!
Enjoy for a special day or anytime in the summertime for a fun backyard party and awesome healthy snack for the youngsters and their friends! In case you don’t have an ice cream maker, then you possibly can simply mix this up in your blender and pour right into a popsicle mold as an alternative.
CAN I USE ANOTHER LOW-CARB SWEETENER?
You should use any sweetener you want because there are not any eggs or cooking on this recipe, you possibly can simply add a small amount of your chosen sweetener then taste and adjust as needed.
But watch out because not all work well on this recipe and can hinder your results for a smooth, creamy dessert.
Monk fruit extract comes from the monk fruit, luo han guo, a cousin of the cucumber and melon that’s native to China and Thailand. Monk fruit is never used fresh but more often is dried and used as a sweetener. It’s 300% sweeter than sugar, but is calorie-free and doesn’t raise blood sugar levels.
It’s sold as a pure liquid concentrate and likewise will be found as erythritol blends to swap cup for cup with sugar. I like the Lakanto brand Monk fruit.
Sugar alcohols are sometimes used for reducing sugar intake in no sugar-added ice cream made at ice cream parlors. Often they contain artificial sweeteners.
Artificial sweeteners and types like Aspartame, Splenda, Sweet-n-Low, Equal, Saccharine, Dextrose, Sucralose, etc contain carbs even in the event that they say they’re calorie free. They cause your blood sugar to spike and lift your insulin. Steer clear and don’t be fooled by these misleading sweeteners.
Xylitol is a sugar alcohol that happens naturally in some plants. Though it looks and tastes like sugar, it has 40% fewer calories. It may barely raise blood sugar or insulin, but not nearly as much as white sugar would do.
It may cause digestive issues in some people. Dog owners beware, that in case your dog were to by chance ingest xylitol, it might be fatal. It measures cup for cup like sugar and is fairly easy to bake with. I actually have a dog so that you won’t see any recipes of mine using xylitol.
Stevia comes from the stevia plant, typically grown in Paraguay. Its leaves are boiled all the way down to produce the liquid form available on the market today.
Stevia leaves are also dried and sold as pure concentrated extract with no added fillers. A calorie-free option, it’s 300 times sweeter than sugar and doesn’t cause digestive issues, doesn’t raise blood sugar or spike insulin.
The form of stevia I take advantage of probably the most in my recipes is the liquid form from the brand Sweetleaf. depending on the extraction process used, some brands could also be sweeter or more bitter than others.
Allulose occurs naturally in just a couple of foods, equivalent to wheat, raisins, and figs. The body isn’t capable of metabolize allulose. As a substitute, nearly all of it passes into the urine without being absorbed, thereby contributing negligible carbs and calories.
It really works splendidly in ice creams to maintain the feel smooth and soft somewhat than hard after freezing.
SWEETNESS LEVELS IN SUGAR-FREE NATURAL SWEETENERS
- Stevia is 300 times sweeter than white sugar
- Monk fruit is 300 times sweeter than white sugar
- Erythritol is 70% as sweet as white sugar.
- Allulose is 70% as sweet as white sugar.
- Xylitol is just as sweet as white sugar.
HOW TO REDUCE AFTERTASTE
I’ve learned over all these years of perfecting my sweet sugar free recipes, that so as to reduce an aftertaste effect, using two sorts of sugar free sweeteners helps balance one another higher avoiding any aftertastes.
Often in my recipes you can find the majority I take advantage of to exchange sugar, is using erythritol and to avoid that cooling effect, I only use a small amount, but to bring up the sweetness I add liquid stevia.
It really works well to cancel out any aftertaste of either sweetener and get the correct sweetness level for my low-carb and keto desserts.
LOW CARB ICE CREAM RECIPES
Low Carb Blackberry Gelato
This creamy Blackberry Gelato is low carb, keto, without sugar added and made in 3 easy steps! Nothing higher on a hot summer day and just 2 grams net carbs!
Ingredients
-
8
ounces
blackberries
fresh or frozen -
12
ounces
unsweetened almond milk
or coconut milk -
8
ounces
heavy cream -
4
ounces
Swerve sweetener or sugar free sweetener of selection -
½
teaspoon
berry liquid stevia -
pinch
of salt -
1
tbsp
MCT oil
or vodka or allulose
Instructions
-
Place the fresh blackberries (if frozen, thaw them first then add) to a high powered blender and mix until smooth. (Optional: Strain the mixture in a tremendous mesh strainer to remove seeds. )
-
Place blackberry juice and remainder of the ingredients right into a food processor and mix together until combined. Taste and adjust sweetener if needed.
-
Pour mixture into an ice cream machine on low speed and follow manufacturer’s instructions. Mine was soft serve texture after half-hour.
-
Enjoy immediately or place right into a loaf pan and freeze for 2-3 hours until hardened.
-
If serving from freezer, allow to sit down for 10 minutes on counter before serving.
Recipe Notes
Net Carbs: 2g
Brenda’s Notes:
- You could find frozen blackberries at Whole Foods. Search for brands like Stahlbush Island Farms, Scenic Fruit or Willamette Valley Fruit Co.
- In case you do not have berry stevia, no worries, you need to use any sweetener you favor. Use ½ cup of your favorite sweetener than taste and adjust as needed.
- The MCT oil helps keep the gelato nice and soft even after being frozen overnight. In case you do not have MCT oil replace it with vodka.
- This recipe was first published in August 2016 and updated with video in July 2019.
Nutrition Facts
Low Carb Blackberry Gelato
Amount Per Serving (0.5 cup)
Calories 129
Calories from Fat 108
% Every day Value*
Fat 12g18%
Saturated Fat 8g50%
Cholesterol 38mg13%
Sodium 11mg0%
Potassium 67mg2%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 1g1%
Calcium 27mg3%
Vitamin C 6.1mg7%
Vitamin A 475IU10%
Iron 0.2mg1%
* Percent Every day Values are based on a 2000 calorie food plan.
Please note that the dietary information may vary depending
on the precise brands of products used. We encourage everyone to envision specific
product labels in calculating the precise dietary information.
