Low Carb Blackberry Gelato
Servings 8
Calories 129kcal
Ingredients
- 8 ounces blackberries fresh or frozen
- 12 ounces unsweetened almond milk or coconut milk
- 8 ounces heavy cream
- 4 ounces Swerve sweetener or sugar free sweetener of choice
- 1/2 tsp berry liquid stevia
- 1 tbsp MCT oil or vodka or Allulose
- pinch of salt
Instructions
- Place the fresh blackberries (if frozen, thaw them first then add) to a high powered blender and blend until smooth. (Optional: Strain the mixture in a fine mesh strainer to remove seeds. )
- Place blackberry juice and rest of the ingredients into a food processor and blend together until combined. Taste and adjust sweetener if needed.
- Pour mixture into an ice cream machine on low speed and follow manufacturer's instructions. Mine was soft serve texture after 30 minutes.
- Enjoy immediately or place into a loaf pan and freeze for 2-3 hours until hardened.
- If serving from freezer, allow to sit for 10 minutes on counter before serving.
Notes
Net Carbs: 2g
Brenda's Notes:
- You can find frozen blackberries at Whole Foods. Look for brands like Stahlbush Island Farms, Scenic Fruit or Willamette Valley Fruit Co.
- If you don't have berry stevia, no worries, you can use any sweetener you prefer. Use 1/2 cup of your favorite sweetener than taste and adjust as needed.
- The MCT oil helps keep the gelato nice and soft even after being frozen overnight. If you don't have MCT oil replace it with vodka.
- This recipe was first published in August 2016 and updated with video in July 2019.
Nutrition
Serving: 0.5cup | Calories: 129kcal | Carbohydrates: 3g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 38mg | Sodium: 11mg | Potassium: 67mg | Fiber: 1g | Sugar: 1g | Vitamin A: 475IU | Vitamin C: 6.1mg | Calcium: 27mg | Iron: 0.2mg