This is the first part of a two part recipe. I have been obsessed with Blackberry Ice Cream ever since I tried Breyer’s Blackberry Chocolate Chunk Ice cream. Have loved Breyer’s since I first tried their strawberry Ice Cream over 40 years ago. I went home and put my ice cream maker in the garage and eventually sold it in a garage sale, because once I discovered Breyer’s I had no need for an ice cream maker any more.
There are two problems with that story. The first is that Breyer’s ice cream, as great as it truly is, is not Keto. Now that I have lost all the weight I wanted to lose (50 pounds in just over three months of Keto 2.0 Plus) I do cheat once in a while and Breyer’s Blackberry Chocolate Chunk would definitely be one of those cheats. Problem number 2 however is that I cannot find it anywhere in my area, thus the open spot in my recipe search. I have combined several parts of several different recipes and come up with a solution to both problems.
Here is solution to problem number 1. Keto 2.0 Plus Sugar Free Blackberry Ice Cream. Solution number two is my Keto Sugar Free Dark Chocolate from which you can create your own sugar free Dark Chocolate Chunks to go in the Blackberry Ice Cream, thus coming up with Keto 2.0 Plus Blackberry Dark Chocolate Chunk Ice cream or you can eat them separately.
Blackberry Ice Cream
Ingredients
- 1 cup blackberries
- 1 tbsp water
- 1/4 cup powdered erythritol
- 3/4 cup heavy cream
- 1/2 cup sour cream
- 2 tsp lemon juice
Instructions
- Add the blackberries and water to a small saucepan.
- Cook over medium heat for about 5 minutes.
- Remove the blackberries from the heat and cool to room temperature
- Once cooled, add the blackberries to a blender and puree until smooth
- In a medium bowl, whip the heavy cream with an electric mixer until stiff peaks form
- Add the powdered erythritol, sour cream, and lemon juice and whip again until combined
- Stir the blackberries into the cream mixture
- Transfer the ice cream to a freezer safe container
- Press plastic wrap to the top and freeze for about 3-4 hours
- Remove from the freezer, scoop and serve.
Notes
Keto 2.0 Plus Sugar Free Chocolate Bars (or chips or chunks
Keto 2.0 Plus Sugar Free Chocolate Bars (or chips or chunks
Equipment
- Sauce Pan
- Blender (optional)
- Silicon Molds (optional)
- Parchment Paper
Ingredients
- 3.5 oz cacao butter
- 6 tablespoon cocoa powder unsweetened 48g
- 4 tablespoon powdered erythritol 32g, or allulose (**see notes)
Instructions
- Heat the cacao butter in a pan over low heat until just melted, stirring continuously. Remove from the heat.
- Add the cocoa powder and powdered sweetener and stir until combined. (***see notes)
- Add any optional extra (1 teaspoon orange zest/pinch cinnamon/pinch of sea salt/pinch of chili/1/3 cup (50g) low carb granola/handful of nuts and seeds and stir
- Fill into a silicone chocolate mould to make chocolate bars. Or pour onto parchment paper to make chocolate bark/clusters.
- Freeze 5 minutes until set.
Notes
*This recipe can be made with either  powdered erythritol or allulose. Allulose makes smoother chocolate because it does not recrystallize.
Optional step: Blend the cocoa powder and sweetener in a high-speed blender to a very fine powder before adding it to the melted cacao butter. This reduces any graininess.
This recipe makes 2 chocolate bars which have 24 squares each. Each portion of 4 chocolate squares weighed around 12 grams. NUTRITION Calories: 81kcal
Total Carbohydrates: 1.5g
Protein: 0.5g
Fat: 8.7g
Saturated Fat: 5.5g
Fiber: 0.9g
