Recipe: Blackberry Low Carb 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

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.