Blackberry Ice Cream

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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.

INGREDIENTS:

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

 

14 thoughts on “Blackberry Ice Cream

  1. Jeannette

    Can you direct me to a source for food grade glycerine? I looked on Amazon bur am not sure what I’m ordering. . . Thanks!
    Jeannette

    1. You sure can. I think it’s sweeter than Erythritol, so perhaps a little less. 🙂 If you own dogs, be very careful with it and things cooked with it. Highly toxic to dogs and lethal for small dogs.

  2. Janet

    Hello Peggy, I continually enjoy your blog and your recipes. Thank you for sharing them! I am really taken with the lovely footed dish in your Blackberry Ice Cream recipe. Would you possibly know the manufacturer or the pattern of it? Thanks so much for any assistance! 🙂

    1. I picked up a pair of them at a Marshalls or Tuesday Morning (can’t remember which to be sure, but now that I think back, I believe is was Tuesday Morning). I bought the only two they had at the time. Have seen them maybe one time since. The bottom reads Made in China. “Rose Chintz Gracie China” by Coastline Imports. Made in China. Being a Chinese import, probably difficult to run down. But Googling, they might turn up at other Tuesday Mornings. Worth a look see. I just bought them for taking photographs of ice cream and sauces for my website. It reminded me of that “Roses” pattern by Royal Albert a little. 🙂 Good luck on your quest, Janet.

      1. Janet

        Thank you SO much, Peggy!
        And thank you for all the wonderful recipes and the time you put into sharing them.
        I visit, enjoy, and use your site often. 🙂

        1. Well I thank you for your support and vote of confidence, Janet. I hope to continue to please your palate with new ones. 🙂

  3. thesustainablehome

    Reblogged this on My Atkins Journey and commented:
    Just yum! Of course, with my eating habits, there is no way this would make 4 servings (then again, it might: breakfast, lunch, dinner, and snack).

    1. No ice cream maker needed. I’m not familiar with Vitamix but since it works like a blender or food processor, I don’t see why you couldn’t use it. 🙂 Hope you like this Sheila!

    1. It’s real good, Mike, right outta the food processor bowl!! Saves on dish washing that way! LOL I just couldn’t stop eating it before I put it in the freezer so I could get a prettier pic. 🙂

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