This is the perfect time of year to enjoy my delicious low-carb blackberry ice cream I think you’ll love! I would start out with 1 cup berries and taste as you go. They vary so much in tartness/sweetness it’s difficult to know exactly how many to add to desserts. The taste as you go and stop when just right approach is safest. My husband ate two servings with the full 2 cups of berries, but I’ll have to back off next time, most likely. He just loved this recipe! He’s a real ice cream connoisseur, so I consider that a WIN! 🙂 This recipe is naturally not suitable until the berries rung of the Atkins Ongoing Weight Loss (OWL) phase of the program. If you don’t have the blueberry or blackberry syrup, you could sub in DaVinci Vanilla or French Vanilla and just omit the vanilla extract.
1 c. blackberries, frozen, unsweetened (Do Not Defrost! If subbing in fresh berries, you’ll have to use an ice-cream maker, or wait until you can freeze in your freezer to enjoy.)
1¼ c. heavy cream
1/8 tsp. vanilla
4 T. DaVinci blueberry or Monin Blackberry sugar-free syrup
12-16 drops liquid Splenda (or your favorite sweetener to taste)
2 tsp. food grade glycerine (optional, but keeps it a bit softer)
¼ c. powdered erythritol (or reduce granular to a powder in processor)
DIRECTIONS: Place erythritol in processor and reduce to powder. Place all remaining ingredients in the processor and pulse until berries are broken up and mixture is fairly smooth. Scrape out into dishes for a soft serve; freeze for 30 minutes for a firmer ice cream. ENJOY!
NUTRITIONAL INFO: Makes 4 servings, each contains (using 1 c. berries):
282 cals, 27.7g fat, 8.25g carbs, 1.9g fiber, 6.35g NET CARBS, 1.98g protein