Keto Berry Swirl Ice Cream
How to Make It
Step 1
In a small bowl, combine the boiling water and gelatin and mix with a small rubber spatula until smooth.
Step 2
In a medium-sized nonstick skillet, add the frozen mixed berries, water, and three tablespoons of Swerve together. Bring mixture to a simmer and cook until the berries can be smashed with a rubber spatula. You will want some pieces of berries throughout, so do not break them entirely. Add a tiny pinch of salt to the berries. In a small bowl, combine equal parts of the starch and water and mix until smooth. Add to the berry mixture and heat until thickened, about 20 seconds. Place the berry mixture into another bowl and place in the fridge to cool to room temperature.
Step 3
In the bowl of a stand mixer fitted with a whisk attachment, add in the heavy whipping cream, and ¼ cup Swerve together until the whipped cream turns from liquid to medium peaks. Turn off the mixer. Then simultaneously add in the gelatin mixture while turning the mixer on high speed. Add in all the gelatin and whip for 30 seconds until incorporated.
Step 4
Fold in the cooled berry mixture into the whipped cream/gelatin mixture.
Step 5
Pour into a standard-sized loaf pan and cover with plastic wrap—store ice cream mixture in the fridge until ready to freeze.
Step 6
Once you are ready to enjoy the ice cream, place the ice cream berry mixture into the freezer for 1-2 hours until chilled but still scoopable. Scoop into individual portions and serve immediately. For any remaining ice cream, place it back into the freezer but allow it to temper at room temperature for 20 minutes before scooping.
Ingredients
- Whipped Heavy Cream Sweetened & Ultra Pasturized by Land O Lakes – 1-½ cup
- The Ultimate Icing Sugar Replacement by Swerve – 4 tablespoon
- Original Gelatine Unflavored by Knox – 1 envelope
- Boiling Water – ¼ cup
- Freshly Frozen Mixed Berries by The Fresh Market – 1 cup
- Water – ¼ cup
- Baking Aids Arrowroot Starch by Bob’s Red Mill – 1 teaspoon
- The Ultimate Icing Sugar Replacement by Swerve – 4 tablespoon