Name: Keto Rose Water Berry Ice Cream
Prep time: 15 min
Total time: 35 min
Ingredients: 21/2 cups mixed berries (frozen, see notes for fresh berries); 1/2 cup granular erythritol; 1 cup almond milk; 3 cups heavy cream; 1/2 cup allulose; 21/2 tsp rose water; 1 tsp vanilla extract; dash salt; fresh or frozen berries; dried rose petals

Keto

Holiday

Valentines

Saucepan

Potato Masher

Bowl

Whisk

In a medium saucepan, combine berries with erythritol. Over medium-low heat, bring to a simmer, stir and with a potato masher mash berries for juices to escape. Simmer for about 7 minutes for some of the liquid to evaporate until the mixture reaches the consistency of a thin syrup.

Chill the sauce completely either in refrigerator (for about 1 hour) or freezer (for about 30 minutes).

In a large bowl, whisk together milk, heavy cream, allulose, rose water, vanilla extract, and salt.

Pour the mixture into the canister of an ice cream maker and churn according to manufacturer’s directions. (It takes about 20 minutes with my machine for the ice cream to reach soft-serve texture.)

Once the ice cream has reached soft-serve texture, pour in the CHILLED berry sauce and churn for an additional minute.

Transfer the rose water ice cream to an airtight container and freeze for another hour or two to reach a firmer consistency. Serve with berries and garnish with dried rose petals if desired.

Keto Rose Water Berry Ice Cream

Utensils needed:

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