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This creamy Blackberry Gelato is low carb, keto, without sugar added and made in 3 simple steps!
Blackberries
It’s a known fact how good berries are for you. They’re full of antioxidants and phytochemicals as well as vitamins, minerals and fiber. I am constantly trying to get my kids to enjoy more berries and often. Not to mention berries, like blackberries, raspberries and blueberries are fabulously lower in carbs then many other fruit options, so they are perfect to include on a low carb and/or keto diet.
One of the keys to enjoying more berries is always having them on hand. I always have frozen berries in my freezer for smoothies and baked goods to make for my family because they stay good in the freezer for up to 6 months!
Gelato versus Ice Cream
So you might be wondering what the difference is from gelato to ice cream? Typically it’s the ratio of milk and cream and usually no egg yolks are involved. It’s churned more slowly and produces a nice soft serve texture. I like not having to cook anything likes eggs yolks for creamy ice cream, so gelato is my favorite!
In this recipe you can use fresh or frozen blackberries. The fresh season for blackberries is typically August through September, so now is the time to get them fresh in the market.
Frozen Berries versus Fresh
More than 90% of the berries grown are flash frozen within hours of being picked at the peak of ripeness, locking in maximum nutrition, taste and color. The good news is that the peak of ripeness is right NOW, but you can get them anytime of year in the freezer section of your local market!
Anytime is a good time for ice cream! My kids loved this recipe and I love how easy it is! Enjoy summer with a fun backyard party and this awesome healthy snack for the kids and their friends! If you don’t have an ice cream machine, then you could simply mix this up in your blender and pour into a popsicle mold instead.
Low Carb Blackberry Gelato
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Low Carb Blackberry Gelato
Ingredients
- 8 ounces blackberries fresh or frozen
- 12 ounces almond milk unsweetened or coconut milk
- 8 ounces heavy cream
- 4 ounces Swerve sweetener or sugar free sweetener of choice
- 1/2 tsp berry liquid stevia
- 1 tbsp MCT oil or vodka
- pinch salt
Instructions
- Place the fresh blackberries (if frozen, thaw them first then add) to a high powered blender and blend until smooth. (Optional: Strain the mixture in a fine mesh strainer to remove seeds. )
- Place blackberry juice and remaining ingredients into a food processor and blend together until combined. Taste and adjust sweetener if needed.
Pour mixture into an ice cream machine on low speed and follow manufacturer's instructions. Mine was soft serve texture after 30 minutes.
- Enjoy immediately or place into a loaf pan and freeze for 2-3 hours until hardened.
- If serving from freezer, allow to sit for 10 minutes on counter before serving.
Recipe Notes
Net Carbs: 2g
Brenda's Notes:
- You can find frozen blackberries at Whole Foods. Look for brands like Stahlbush Island Farms, Scenic Fruit or Willamette Valley Fruit Co.
- If you don't have berry stevia, no worries, you can use any sweetener you prefer. Use 1/2 cup of your favorite sweetener than taste and adjust as needed.
- The MCT oil helps keep the gelato nice and soft even after being frozen overnight. If you don't have MCT oil replace it with vodka.
- This recipe was first published in August 2016 and updated with video in July 2019.
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Hi I love your recipes! This one sounds so good but I don’t do great with milk and HWC. Can I replace the dairy with coconut milk? From the can or carton?
I’m sure that would be a good sub for the milk and use form the carton. But to replace heavy cream you will need something heavier so the “cream” that comes to the top of canned coconut milk will be a good sub for that.
I made this it came out delish.. I do not have an ice cream machine so I just put in freezer very tasty.
Thanks for sharing!
43 g of cholesterol? That must be some very heavy cream!
This sounds fabulous! To reduce calories and carbs, I think I’ll try switching the milk with unsweetened almond milk.
Can’t tolerate any processed sweetners. Would honey work? Quantity?
Hi Brenda!
I wanted to ask: I see that you use a lot of stevia in your ingredients and as much as I try, the taste in not for me, is there an alternative you suggest to use? And if so, what would be a good supplement ratio?
Thank you!
Could I increase the vodka?
Only if you want to taste it more. The only reason it’s there is to keep the texture nice and soft, it won’t be noticeable in taste with the small amount being used.
I completely agree with berries being healthy, they are my favourite food. Unfortunately, if not sourced organically they are one of the worst food group you can eat bought from the supermarket (frozen or fresh), as they have the highest residues of pesticides, herbicides and other nasties used while growing, so if health conscious then we do not want to feed any berries from the shops to our kids or anyone. Look into it, it is worth knowing!
Can I use all HWC and eliminate the milk?
sure
I love ice cream .
We have lots of blackberries growing, so I was looking for recipes since we have so much. This looks like something I might try. We make our own ice cream, so gelato works too.
Um…Amount per serving: (1 g)??? Considering a typical 1/2 cup serving generally corresponds to about 100 g on most commercial ice cream labels, that would make this a 13300 calorie dessert. Ouch!
My plug in had a glitch and converted all my recipes to 1 gram and I’ve had to manually fix them all so yes it is 1/2 cup serving not 1 gram.
Hi Brenda, the recipe says 4oz swerve , so I weight it?
yes
Hi, Is there a way to make this delicacy without an ice cream maker?
thank you,
Is there an alternative to the vodka? Or just omit it?
Alcohol helps to inhibit the freezing process. You need MCT oil or vodka to keep it from freezing solid hard.
When you call for almond milk is it better to use the cartons on the shelf or the ones in the dairy cooler?
I use the unsweetened ones in the refrigerated section of the market.
This sounds wonderful. I’m just wondering if I could use cashew milk instead of almond or coconut?
Thanks!
Hilary
Yes I think that would work
I want to try several types of recipes but especially the desserts. I’m trying to limit my sugar intake. My husband has cancer so trying to limit his sugar intake also. We both love desserts but need healthier alternatives.
I was wondering why you switch from a blender to a food processor. Can’t the whole process be in a high powered blender?
You could try it, but I wanted to strain the seeds from the berries and also feel the blender has just a small base I didn’t feel it would mix all the ingredients well enough, so I opted for the food processor.