I created a delicious low-carb blackberry ice cream I think you’ll love! I would start our with 1 cup berries and taste as you go. They vary so much in tartness/sweetness it’s difficult to know 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!)
1¼ c. heavy cream
1/8 tsp. vanilla
4 T. sugar-free blueberry or blackberry 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 bowl of food processor. Add all remaining ingredients 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:
282 calories, 27.7 g fat, 8.25 g carbs, 1.9 g fiber, 6.35 g NET CARBS, 1.98 g protein