Blackberry Ice Cream with Only 2.4 g Net Carbs per Serving

What’s summer without ice cream? That is not permissible. The first association on summer is ice cream. So now is blackberry season. You can find them in every store. And you can use them for this phenomenal, delicious, low carb blackberry ice cream.

The Blackberry Season Bring Blackberry Ice Cream in A Low Carb Version

Low Carb Blackberry Ice Cream – Recipe

The way of preparation – easy

Prep time

  • Prep time – 5 minutes
  • Total time – 5 minutes
  • Passive time – 5 hours

Servings: 4 ( 1/2 cup/serving)


4 servings

  • 1 cup heavy cream
  • 2 teaspoons of smashed Blackberry
  • 13 drops vanilla stevia
  • 1/2 teaspoon xanthan gum or psyllium
  • 8 oz cream cheese room temperature

Instructions on how to make Blackberry Ice Cream

  • With a mixer, beat the heavy cream until it begins to thicken.
  • Add the smashed blackberry, the vanilla stevia, and the xanthan gum (psyllium).
  • Beat on high speed until the ingredients are well mixed.
  • Add the cream cheese and beat until thick, light, and fluffy texture
  • Place 1/2 cup in each of 4 plastic containers with lids.  ( for equal servings )
  • Put in the freezer and freeze them


  • Before serving let sit at room temperature for a few minutes. The texture will be more creamy.
  • Serve and enjoy

Nutritional information ( amount per serving)

  • Calories – 301
  • Fat – 30.9 g
  • Net Carbs – 2.4 g

Blackberries – Nutrition Facts 

Amount Per 100 grams

  • Calories 43
  • Total Fat 0.5 g
  • Total Carbohydrate 10 g ( Dietary fiber 5 g, Sugar 4.9 g)
  • Protein 1.4 g



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