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5 Minute Keto Blender Blackberry Ice-Cream

4.8 stars, average of 121 ratings

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Summer isn't over yet and this refreshing creamy froyo will satisfy your sweet tooth! If you are like me and have a few pounds of frozen blackberries in the freezer (we grow our own), this is a great way to enjoy them. Or you can make a batch of our Low-Carb Blackberry Chia Jam.

This low-carb treat is adapted from my Quick Keto Berry Ice-Cream, a recipe I created for our KetoDiet App). I used frozen blackberries although any berries will work in this frozen dessert: raspberries, blueberries, strawberries and even blackcurrants.

The best part? This super simple low-carb berry ice cream only takes 5 minutes to prepare and you'll only need 5 ingredients. It's naturally sweet with no additional sweeteners. If you like your ice-cream super sweet, feel free to add low-carb sweeteners to taste.

You can serve it in a glass or make a batch of these Keto Sugar Cones — they are legit!

How To Make Dairy-Free and Nut-Free Keto Ice-Cream

I like the combination of almond milk, full-fat yogurt (I used 5% fat Greek yogurt) and mascarpone because it makes the ice cream smooth and creamy with a zing, not as rich and heavy. If you are dairy-free, use coconut cream and coconut yogurt and if you are nut-free, swap the almond milk for any seed milk or just use water.

You can substitute part of the almond milk with heavy whipping cream. Just remember that you shouldn't use too much heavy cream as the fats may separate during blending and the ice-cream may split beyond fixing. (I've done that myself and had to ditch the whole batch!)

Why Add MCT Oil to Ice-Cream?

If you want to increase the fat content, add up to 4 tablespoons of MCT oil. Unlike fats in heavy cream and coconut cream, MCT oil remains liquid even when frozen and the ice-cream will not split. This makes MCT oil the ideal ingredient for soft and creamy keto ice-cream.

Hands-on Overall

Serving size about 3/4 cup/ 185 g/ 6.5 oz

Allergy information for 5 Minute Keto Blender Blackberry Ice-Cream

✔  Gluten free
✔  Dairy free
✔  Egg free
✔  Nut free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free


  • Recipe can be made dairy-free or coconut-free.

Nutritional values (per serving, about 3/4 cup/ 185 g/ 6.5 oz)

Net carbs6.2 grams
Protein8.3 grams
Fat14.1 grams
Calories191 kcal
Calories from carbs 13%, protein 18%, fat 69%
Total carbs10.2 gramsFiber4 gramsSugars6.1 gramsSaturated fat9.4 gramsSodium41 mg(2% RDA)Magnesium26 mg(7% RDA)Potassium293 mg(15% EMR)

Ingredients (makes 4 servings)

Optional add-ons:


  1. You'll need just 5 ingredients: frozen blackberries, vanilla, full-fat yogurt (or coconut yogurt), mascarpone cheese (or coconut ream) and almond milk. If you have fresh blackberries, place them in the freezer for about 2 hours. 5 Minute Keto Blender Blackberry Ice-Cream
  2. Place the frozen blackberries in a food processor and pulse until the mixture resembles blackberry ice/snow. 5 Minute Keto Blender Blackberry Ice-Cream
  3. Add the remaining ingredients. Optionally, you can add low-carb sweetener to taste. 5 Minute Keto Blender Blackberry Ice-Cream
  4. Process until smooth and creamy. 5 Minute Keto Blender Blackberry Ice-Cream
  5. Your ice-cream is ready to be served!
    5 Minute Keto Blender Blackberry Ice-Cream
  6. It will be quite soft, almost the consistency of a frostino so if you prefer it thicker, transfer to a container and freeze for about an hour. 5 Minute Keto Blender Blackberry Ice-Cream
  7. Serve and optionally top with a few fresh or frozen blackberries. Store in the freezer in a sealed container (or single-serve jars) for up to 3 months. Allow to sit at room temperature for a few minutes before serving. 5 Minute Keto Blender Blackberry Ice-Cream

Ingredient nutritional breakdown (per serving, about 3/4 cup/ 185 g/ 6.5 oz)

Net carbsProteinFatCalories
Blackberries, frozen (unsweetened)
3.1 g0.9 g0.2 g20 kcal
Yogurt, plain (full-fat, Greek style, 5% fat)
2.4 g5.6 g3.1 g60 kcal
Mascarpone cheese
0.5 g1.7 g10.6 g105 kcal
Almond milk natural (unsweetened)
0.1 g0.1 g0.2 g3 kcal
Vanilla extract, powder (vanilla bean)
0.1 g0 g0 g3 kcal
Total per serving, about 3/4 cup/ 185 g/ 6.5 oz
6.2 g8.3 g14.1 g191 kcal

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Martina Slajerova
Creator of

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (9)

Made this tonite, it was absolutely delicious. I'd been craving something a little sweet and this hit the spot dead on. Less bitter than i thought it might be - i did use 2 tablespoons of erythritol and that was about perfect for me. Just wonderful flavour and texture, i did put it in the freezer for an hour. I saved half the batch in the freezer and we'll see how well it tastes after it's been solidly frozen, but out of the blender it was delightful - that one will get made pretty regular this summer.

Thank you Warren, I'm glad you liked it! If you can get allulose, try adding powdered allulose or allulose syrup. This will make the perfect scoopable ice cream even after fully frozen.

Thanks - how much would you suggest putting in?

Funny you're asking, I wanted to know myself so I got some frozen berries to try it in a new recipe 😊 I'd say 2-4 tbsp allulose syrup should be more than enough. I'll be testing it soon but this is what I'll start with.

Hi Martina,
Thanks for another great recipe. I struggle to print these recipes from my IPad and IPhone. They always print out on multiple pages in large font.  I haven’t had this problem printing from other sites so I don’t think it’s my devices. Any suggestions? We’d love to be able to print off some of our favorites.

Thank you for your kind words, Carolyn! I let my partner know so he will answer shortly.

Hi Carolyn,
please use the purple print button at the end of the recipe. Doing so will use an optimised version of the recipe specifically for printing. You can also download the recipe on your device using the download button and save it to your iBooks library.

Thank you for the response Nico. I’ve looked in recipes on my IPad and  IPhone and don’t see any purple buttons. The only print option I see is at the top of the screen. I’ve had the app for several years and know it updates but could that be an issue? Do you think I should consider reinstalling? I wouldn’t want to lose all my favorites though.

Copy and paste to a document and print from there.  That way you only get what you want and need!