Berries Beet Simple Keto Ice Cream
Servings: 2 servings
Print RecipeUltra refreshing, naturally sweetened, creamy and loaded with healthy ingredients, this homemade keto ice cream is simply too delicious to ignore!
Equipment
- Blender or Kitchen Robot
Ingredients
- 500 g full-fat sour cream (35% fat or more, or creme fraîche)
- 3 tbsp cranberries
- 3 tbsp blueberries
- 3 tbsp blackberries
- 1/2 beetroot (skin removed, slices)
- 1 banana (peeled and sliced)
- 1 square dark chocolate
- 50 g walnuts
- 50 g dark chocolate (melted, use for decoration)
Instructions
- Add everything into a blender or a kitchen robot, except for the dark chocolate used as a topping.
- Blend on medium speed until you obtain a creamy and thick consistency.
- Stop the blender from time to time and, using a silicone spatula, gather all the cream from the sides of the jar towards the center, where the blades are located. This will help beat the cream faster and better.
- Note - Do not over beat the cream or you’ll ruin its delicate texture! Depending on the cream that you’re using, it may thicken more or less.
- Pour in a glass and decorate using berries, melted chocolate and walnuts. Let your creativity flow here and try to keep it healthy.
- Refrigerate for at least an hour or until set.
- DONE! You’re now ready to enjoy your homemade keto ice cream.
Notes
In case you want to use fresh berries instead of frozen, make sure to use frozen banana.
For best results use full-fat sour cream (preferably raw). This way you’ll basically end-up with a thick and creamy texture that resembles whipped cream.
You can decorate this ice cream with any type of berries, nuts, melted chocolate or anything really. Or you can serve it like it is and it’s going to be as good!
You can serve this simple ice cream once it sets or store it in the fridge for next day (or even the freezer for at least 1 week).