Simple Raspberry Ice Cream Recipe - Low Carb & Quick!

Easy Raspberry Ice Cream

YIELD Makes 3 servings

INGREDIENTS

1‑3/4 cups frozen unsweetened raspberries 2 to 3 tablespoons powdered sugar 1/2 cup whipping cream

PREPARATION:

1. Place raspberries in food processor fitted with steel blade. Process using on/off pulses about 15 seconds or until raspberries are finely chopped.
2. Add sugar; process using on/off pulses until smooth. With processor running, add cream; process until well blended. Serve immediately.

Variation Substitute other low-carb fruits such as strawberries for the raspberries. This recipe appears in: Ice Cream & Sorbets NUTRITIONAL INFORMATION: Serving Size: 1/2-cup Sodium 15 mg Protein 2 g Fiber 3 g Carbohydrate 15 g Cholesterol 54 mg Saturated Fat 9 g Total Fat 15 g Calories from Fat 68 % Calories 193