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White Chocolate Raspberry Ice Cream

4.3 stars, average of 45 ratings

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Most of you already know Carolyn from All Day I Dream About Food. Her amazing blog is a great resource for healthy, low-carb and gluten-free recipes. If you thought that white chocolate ice-cream could never be healthy, this recipe will prove you wrong! :-)

I don’t know about you, but ice cream makes me incredibly happy. When the weather heats up and you’re hankering for something sweet, nothing satisfies like good, old-fashioned ice cream. It’s like stepping back into your childhood, when hot summer days were carefree and you had nothing better to do than sit on the front stoop of your house and lick at a frosty cone. Oh, those were the days.

Mind you, those were also the days when I used to consume too many carbohydrates. I was a scrawny little kid and a slender adult but after being diagnosed with pre-diabetes, I know the carb-heavy foods of my youth were at least partly to blame. Thank goodness it’s so easy to make ice cream into a low carb treat. And I have a lot of fun on my blog, All Day I Dream About Food, creating different flavours of low carb ice cream. White chocolate isn’t typically low carb, but I’ve discovered that I can get that white chocolate flavour in low carb goodies with some cocoa butter and some vanilla (which, besides sugar, is practically all white chocolate is!).

So many thanks to Martina for asking me to guest post. It gave me the excuse I needed to play around with adding cocoa butter to my ice cream base. My family adored this ice cream, and I hope you do too. Check out my ice cream and other low carb recipes at All Day I Dream About Food.

Note: For truly scoop-able ice cream, you can add 2 tbsp of vegetable glycerin along with the vanilla and stevia extracts. However, it is unclear how many carbs this would add. Vegetable glycerin is a sugar alcohol that many say does not affect blood sugar, much like erythritol. I cannot find a good source on the carb count or its affect on blood sugar. I use it sparingly but find it does help ice cream stay soft, even after hours in the freezer.

Hands-on Overall

Serving size 2 scoops, 160 g/ 5.8 oz

Allergy information for White Chocolate Raspberry Ice Cream

✔  Gluten free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free

Nutritional values (per serving, 2 scoops, 160 g/ 5.8 oz)

Net carbs3.4 grams
Protein2.7 grams
Fat25.1 grams
Calories257 kcal
Calories from carbs 5%, protein 4%, fat 91%
Total carbs4.5 gramsFiber1 gramsSugars3.1 gramsSaturated fat14.9 gramsSodium36 mg(2% RDA)Magnesium13 mg(3% RDA)Potassium132 mg(7% EMR)

Ingredients (makes 8 servings)


  1. Set a large bowl over an ice bath and set aside.

  2. Combine cream, almond milk and sweetener in medium saucepan over medium heat. Stir until sweetener dissolves and mixture reaches 175F on an instant read thermometer.

  3. Whisk egg yolks in a medium bowl. Slowly add about 1 cup of the hot cream mixture, whisking continuously, to temper the yolks. Then slowly whisk egg yolk mixture back into cream, whisking continuously.

  4. Cook until mixture reaches 180F on an instant read thermometer. Remove from heat and add chopped cocoa butter. Let stand one minute to melt, then whisk to combine.

  5. Sprinkle mixture with xanthan gum and whisk vigorously to combine.

  6. Pour mixture into bowl set over ice bath and allow to cool 10 minutes. Then wrap tightly in plastic wrap and chill at least 3 hours.

  7. Stir in vodka, if using, and stir in vanilla and stevia extract to combine. Pour mixture into the canister of an ice cream maker and churn according to manufacturer’s directions.

  8. Transfer half of the churned ice cream to an airtight container and swirl in half of the frozen raspberries. Transfer remaining mixture to the container and swirl in remaining berries.

  9. Cover tightly and freeze until firm but not rock hard, about 1 hour.

White Chocolate Raspberry Ice CreamPin itFollow us 148.4k

White Chocolate Raspberry Ice CreamPin itFollow us 148.4k

Ingredient nutritional breakdown (per serving, 2 scoops, 160 g/ 5.8 oz)

Net carbsProteinFatCalories
Cream, heavy whipping, pouring, full-fat (30-40% fat)
1.2 g0.9 g17.1 g165 kcal
Almond milk natural (unsweetened)
0.1 g0.2 g0.4 g4 kcal
Erythritol (natural low-carb sweetener)
0.6 g0 g0 g3 kcal
Egg yolk, fresh
0.3 g1.3 g2.3 g27 kcal
Cocoa butter, organic (cacao butter)
0 g0 g5.3 g47 kcal
Xanthan gum, thickening agent
0 g0 g0 g1 kcal
Vanilla extract, sugar-free, alcohol-based
0 g0 g0 g1 kcal
Stevia extract (SweetLeaf or NuNaturals, natural low-carb sweetener)
0 g0 g0 g0 kcal
Raspberries, frozen (unsweetened)
1.2 g0.4 g0.1 g9 kcal
Total per serving, 2 scoops, 160 g/ 5.8 oz
3.4 g2.7 g25.1 g257 kcal

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Comments (28)

I only just discovered this, what a find! I can't wait to make this 😊 Would this work better (i.e. more scoopable) if I use a mix of Bocha Sweet or Erythritol or all Bocha Sweet instead of Swerve? I've made one of your ice creams already with half Eythritol half Bocha Sweet (no glycerine or vodka) and it was marvellous! Just the perfect texture 😊

Thank you Anu! I got a pack of Bocha Sweet when I was in the US last year. It's similar to allulose so it should work well for ice creams. The ice cream I made with allulose is the best and I think it will be just as good with Bocha Sweet.

So I finally made this and it is fantastic! (I'm trying to give it a five star rating but it doesn't seem to register on the page?)
I have the world's smallest and crappiest ice cream maker but this still turned out amazingly delicious, even if it didn't solidify out of the machine (entirely the machine's fault, it was the perfect texture after freezing).  I halved the recipe and used allulose instead of Swerve as by now I know that gives the best texture for keto ice cream (also Bocha Sweet). I also used all double cream instead of whipping cream and almond milk, to give it a richer texture and more fat. We eat modest portions of desserts, so even halved this made 10 lovely dessert portions for us. Wonderful! The only thing I would change next time is to skip the xanthan gum, which I don't mind in cakes and breads, but not in ice cream as it can get a bit slimy. Perhaps it is essential when using almond milk and heavy whipping cream, but with all double cream I think it is not needed. Thank you so much for yet another awesome recipe, I could eat nothing but ice cream all day!

Thank you so much Anu! I'm not sure what is happening with the rating but you might want to try another browser. I appreciate that!
I have to say if I could go back I'd get a smaller ice cream maker. I have a professional one from Cuisinart and it is just too bulky, it was quite pricey and it's very loud. I'd definitely go for the one without built-in freezer, especially since I only use it a few times a year.
Allulose is a game changer! I love what it does to ice cream and I used it in other recipes like keto marshmallows and caramel - oh my!
I think any ice cream is better with double cream! 😊 Plus I don't think you need xanthan gum as the double cream will make it nice and thick.
Thank you for your lovely feedback and tips!

Cheers Martina and Carolyn! Since writing that review, I actually bought a slightly larger ice cream maker ( and I LOVE it! It doesn't have an inbuilt freezer, but oh my, it is so much better than my previous one (which, admittedly was useful for its lifetime, but I needed an upgrade!)  It's not very large and not very loud, and the cannister fits easily in my small standalone freezer. Highly recommended 😊
I currently have 3 x keto ice creams in my freezer... your no-churn lemon one, Carolyn's Basil one, and Elviira's black forest one! This white chocolate one is all gone... lol! Happy days.

That's fantastic, thanks for the tip! Now you just have to find a way to fit all that yummy ice cream in your freezer :-D

I think that the vodka will certainly add a nice touch to this recipe which alone is such a great treat even when the temperatures are low!

Hi Martina,
I made this today and just placed it in the freezer (for 1 hour).  But I tasted it prior, and it is extremely creamy, sweet, and delicious!!  Thank you so much for the recipe!!!

Well, I'm a little late to this party, but I do have a question 😊  I don't have an ice cream maker, but I was curious if this could be frozen like an old fashioned marlo.  I don't know if you'll even know what that is, but it was a recipe found in an ancient refrigerator manual/cookbook.  Tutti Frutti was the flavor and it was made with cherries and marshmallows.   Sorry, quick detour down memory lane...LOL.  Anyway, do you think it would become hard if done this way?  It's basically just spread in a (metal?) pan with a cover and put in the freezer.  Also, do you think bourbon would be ok in place of vodka?  I have a serious dislike for vodka

Hi Amber, yes, I think you can use any spirits - it will only affect the taste. Vodka is generally better because it's neutral. I think that if you whip the cream, you may add some air and lightless to it but it may still be too dense and freeze too hard.

Thankyou!!! As someone who usually can't resist destroying a whole tub of ice cream, this was amazing! So creamy, rich, filling and full of flavour that even half the recipe lasted two servings. 😊

I wonder if stevia glycerite would work as good as vegetable glycerin to keep the ice cream soft in the freezer after adjusting the sweetener...

Hi Veronica, no, the stevia will only sweeten it up. I usually use a splash of vanilla extract (alcohol-based) and gelatine to make the ice-cream soft and creamy.

Can you make your own cocoa butter, I like to make everything myself if possible,

Hi Julie, I understand, I also like to make as many ingredients as possible myself but I don't think you can make cocoa butter yourself. I buy mine on Amazon 😊

I'm just curious how you got the calorie totals. I love white chocolate raspberry ice cream, but my calculations on just the heavy cream leaves it being nearly 257 calories per serving without ever adding the other ingredients.
To clarify I googled several sites for the calorie count on a cup of heavy cream which is about 820 times the 2.5 cups. I then divided that by the stated 8 servings.
The cocoa butter adds 45 calories per serving.
That's over 300 calories just for 2 ingredients!
I would love to make this I just don't understand the caloric amounts posted on this.

Hi Ali, this is Carolyn's recipe and I'm not sure which database she has been using to get the macros. I just used the KetoDiet app which mainly counts with the USDA database and it all came to: 4.1 g net carbs, 5.1 g protein, 36.6 g fat and 382 kcal in one serving. On the other hand, maybe Carolyn used cream with less fat because I'm counting with 40% fat cream. Hope this helps!

I think I figured out the discrepancy.  If you notice the quantity for heavy cream, it says 2.5 cups but it also says 12 oz, which would be 1.5 cups.  I believe the proper quantity is 2.5 cups, but I'm almost certain that the nutrition calculations were based off 1.5 cups.  When I did my own nutrition calculations, I was close to her numbers when I used only 1.5 cups of heavy cream.

Thank you Brian, you are right! It is supposed to be 2.5 cups so the ml/fl oz values were wrong. All fixed now!

Hey! thank you for a great recipe, I have made this today and the ice cream just wont harden on my machine even after 30 minutes, it took really long time to get it not runny (usually its 15 min) do you think its due to the vegetable glycerin?

No, the vegetable glycerin wouldn't keep it runny, I don't think - not in that small amount. Do you have the type of ice cream maker with a frozen canister? Did you make sure to freeze the canister overnight and chill the custard for a few hours? The only time I've ever ended up with a mixture that won't churn properly is when my canister wasn't properly frozen. Most of them need at least 12 hours in a freezer before you can make the ice cream.
This is the same ice cream base I use for all of my ice creams and I've never had that issue. I have the basic Cuisinart ice cream maker.

Thanks for sharing your recipe! My son (8) has started the LGIT diet for epilepsy and doesn't want to feel left out of the fun with his siblings. I am making this recipe now and wonder if you could explain the importance of chilling the mixture for the 3 hours before transferring it to the ice cream maker? I have a lot to learn so thank you for your patience! Just want to see if I could place the mixture directly into the ice cream maker or it must be chilled. I did not add the cocoa butter as I didn't have any.

Hi Whitney, I guess the ice-cream maker works better with chilled ingredients and it's easier to evenly freeze it to make a smooth result - I'm going to ask Carolyn! 😊

You really do need to chill the mixture before adding it to an ice cream maker. Ice cream makers rely on a frozen canister and if you add the warm ingredients, that will raise the temperature of the canister so that it may never get the custard to chill enough and churn properly.

I love white chocolate! Thank you soooo much this is my fave flavor! I don't have any raspberries so I'll leave it plain... or maybe use strawberries 😊

I'm sure you can use them - any berries will work 😊

Looks delicious!! Where do I find cocoa butter?

Hi Betty, have you tried Amazon? I get mine from there...