Blackberry Swirl Cheesecake Ice Cream
Servings: 6 Prep Time: 8 hrs 15 mins Cook Time: 45 mins
1 1/2 cup Blackberries (fresh or frozen)
1 cup Sour Cream
1/2 cup Alternative Half & Half or Regular Half & Half
8 oz Cream Cheese
1 1/3 cup Allulose
6 tbsp Allulose
1 tbsp Vodka or Water
Pinch of Salt
Add berries, 6 tablespoons of Allulose, and vodka or water to a medium saucepot. Heat until berries are soft and able to mush easily. Remove the pot from heat and pour it into the blender. Blend until fruits become a puree. Pour mixture through a strainer over a bowl, leaving only the seeds behind. Put the puree in a bowl and place it in the refrigerator.
In a clean blender, first put in lemon zest, followed by half & half, sour cream, allulose, cream cheese, and a pinch of salt. Place the ingredients in your blender in that exact order for proper blending. Cream the mixture together until well combined and smooth. Pour the ice cream into a bowl and refrigerate for at least 8 hours.
Make sure your ice cream maker bowl is frozen if using that kind of machine. Pour the base ice cream mixture into the machine. Do not add the puree. Allow mixture to for the recommended time of your machine.
While your ice cream is freezing, grind 8 Keto graham crackers in a blender or food processor, if using.
Once the ice cream is done, sprinkle half of the crushed graham crackers in the bottom of your double insulated ice cream container. Next, pour in half of your ice cream. Then on top of that, spoon on some of the berry puree, as much as you prefer. Using a toothpick, lightly swirl the puree into the ice cream. Repeat this process one more time.
Freeze the ice cream for at least 8 hours.
Side Note: The double insulated ice cream container is crucial to low carb and keto ice cream. It helps keep the ice cream creamy and not super hard.
Nutritional Facts for 2 scoops of Ice Cream with Graham Crackers: 281.7 Calories, 5.5g Net Carbs, 24.6g Fat, 6.0g Protein.
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