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Keto White Chocolate Raspberry Ice Cream

Prep Time: 10m
Cook Time: 10m
Total Time: 20m

We all cheer for ice cream! Especially when it's homemade Keto White Chocolate Raspberry Ice Cream! The combination of the creamy white chocolate ice cream base and the homemade raspberry swirl will surely have you going back for second or third bowls!

The dreamy ice cream based is using just a few baking ingredients you probably already have in your kitchen and our melted white chocolate chips to take it to the next level. While your ice cream is churning, take your frozen raspberries and simmer with a sweetener of your choice until it's the consistency of jam! Once cooled, add in spoonfuls of the berry swirl to your churned iced cream and freeze. In no time, you'll be cooling down one berry bitefull at a time!

This yummy recipe comes to us from Taryn at Joy Filled Eats. She shares tasty & simple low carb recipes for the whole family to enjoy. 

Makes 10 servings. Macros per serving (½ cup):
Calories: 230 | Fat: 20 g | Net Carbs: 3 g | Protein: 3 g


Ice Cream Base:


Raspberry Swirl:

  • 1 cup frozen raspberries
  • ⅜ cup granular sugar substitute
  • pinch of xanthan gum


  1. Combine the heavy cream, coconut milk, and sweetener in a saucepan over medium-high heat just until bubbles form around the edge.
  2. Put the egg yolks in a medium glass bowl. Very slowly pour the hot cream over the egg yolks while whisking. This tempers the eggs. As long as you do it slowly you should not end up with bits of scrambled yolk. If you do, you must strain this before moving to the next step.
  3. Add the ChocZero White Chocolate Chips to the hot ice cream base. Whisk until they completely melt. Chill the ice cream base for at least 4 hours or until cold.
  4. When the ice cream base is cold pour into your ice cream maker and churn according to the manufacturer's instructions.
  5. Meanwhile, combine the raspberries and sweetener in a small pot. Heat until the raspberries melt and combine with the sweetener to form a sauce. Add the pinch of xanthan gum and whisk until smooth. This should be the consistency of a jam. If it is too thin add another pinch of xanthan gum. If it gets too thick you can thin it with a tablespoon or two of hot water. Cool to room temperature while the ice cream churns.
  6. After the ice cream has finished churning put it in a freezer safe container. Drop spoonfuls of the cooled raspberry swirl on top of the ice cream. Gently swirl through the ice cream with a knife. Freeze overnight or until firm enough to scoop.

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