I created a delicious low-carb blackberry ice cream some time ago and am making a batch today because it’s so dang hot out today. This is so easy to make and ever do tasty. I usually use fresh berried for this, but am using frozen blackberries for today’s batch. It’s what I have on hand.  

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For sweetness level, I would start out with 1 cup berries and taste as you go.  They vary so much in tartness/sweetness it’s difficult to know how many to add to desserts or how much sweetener they will dictate be added. The taste-as-you-go approach is safest when it comes to blackberries.  My husband ate two servings with the full 2 cups of berries, but I’ll have to back off next time, now that I have to limit my phosphorus and potassium intake due to my CKD. We just love this ice cream! This recipe is not suitable until you reach the the berries rung of the Atkins Ongoing Weight Loss (OWL) phase of the program.  If you don’t have the blueberry or blackberry syrup, you can sub in DaVinci Vanilla or French Vanilla and just omit the vanilla extract listd in the ingredients.

INGREDIENTS:

1 c. blackberries, frozen, unsweetened (Do Not Defrost!)

1¼ c. heavy cream

1/8 tsp. vanilla

4 T. sugar-free blackberry or syrup

12-16 drops liquid Splenda (or your favorite sweetener to taste)

2 tsp. food grade glycerine (optional, but keeps it a bit softer)

¼ c. powdered erythritol  (or reduce granular to a powder in processor)

DIRECTIONS:  Place erythritol in bowl of food processor.   Add all remaining ingredients and pulse until berries are broken up and mixture is fairly smooth.  Scrape out into dishes for a soft serve gelato.  Freeze for 30 minutes for a firmer ice cream.  ENJOY!

NUTRITIONAL INFO:   Makes 4 servings, each contains:

282 calories, 27.7 g  fat, 8.25 g  carbs, 1.9 g  fiber, 6.35 g  NET CARBS, 1.98 g protein