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Raspberry Collagen Blender Ice Cream

5 stars, average of 3 ratings

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This is such an easy 4-ingredient summer treat to make on a hot day! You only need a few ingredients and a blender — no ice cream maker needed! Thanks to collagen and Allulose, the result is surprisingly smooth and creamy despite the fact that there is no churning involved.

Recipe Tips

Dairy-Free Options

This recipe uses yogurt and heavy whipping cream. Both of these options can easily be substituted with dairy-free keto options. You can use unsweetened plain or vanilla coconut yogurt instead of dairy yogurt, plus coconut cream or coconut milk instead of the dairy cream.


For this recipe we are using collagen to make it smooth and creamy, plus add some protein. Any grass-fed bovine protein powder is a good option. You can also use marine collagen powder. For a vegetarian option you can use whey protein powder or egg white protein powder (isolate, not concentrate).

Finally, you can even use vanilla Perfect Keto Collagen (use this affiliate link to get 15% off) which is already sweetened so you won't have to add any sweeteners.


Allulose is the best option in this recipe as it doesn't crystallize and tastes just like sugar. There are a few Allulose options available on Amazon. The brand I use and like is RxSugar. If you live in the US you can get RxSugar 20% off by using this link (affiliate link) or by using the code KETODIET20 at checkout.

If you don't have Allulose syrup, you can use powdered/granulated Allulose (the available options don't always specify the texture but it's finer than granulated), or powdered Erythritol or Swerve instead. I'd start with 1/4 to 1/3 cup and only add more if needed.

Another option is to use stevia drops, however, go easy on stevia as too much would make the ice cream taste bitter. Here's a conversion chart to help you swap low-carb sweeteners.


We are using raspberries although you can use other options such as blackberries, strawberries or blueberries, or a combination of all.

More Blender Keto Ice Cream Recipes

Looking for more easy recipes with no ice cream maker? Check out these easy keto ice cream recipes!

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Hands-on Overall

Serving size about 150 g/ 5.3 oz

Allergy information for Raspberry Collagen Blender Ice Cream

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


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

Nutritional values (per serving, about 150 g/ 5.3 oz)

Net carbs6.2 grams
Protein10.1 grams
Fat11.8 grams
Calories182 kcal
Calories from carbs 14%, protein 24%, fat 62%
Total carbs7.9 gramsFiber1.7 gramsSugars5 gramsSaturated fat7.4 gramsSodium37 mg(2% RDA)Magnesium22 mg(6% RDA)Potassium237 mg(12% EMR)

Ingredients (makes 5 servings)

  • 1 cup 5% Greek-style yogurt or Skyr (240 g/ 8.5 oz)
  • 1/2 cup heavy whipping cream (120 ml/ 4 fl oz)
  • 2 cups frozen raspberries (300 g/ 10.6 oz)
  • 1 tbsp sugar-free vanilla extract (15 ml)
  • 1/4 cup collagen powder (25 g/ 0.9 oz)
  • 1/4 cup Allulose syrup (60 ml/ 2 fl oz)
  • Optional: 1 tsp fine lemon zest
  • Optional: fresh or frozen berries, to serve


  1. Prepare all the ingredients. If you only have fresh raspberries, make sure to freeze them before blending. Raspberry Collagen Blender Ice Cream
  2. Place the yogurt, cream, frozen raspberries, vanilla, collagen and Allulose syrup. Optionally, you can add fine lemon zest from 1/2 organic lemon.
    Note: You can find tips for collagen powder, dairy-free options and other sweetener options in the recipe tips above. Raspberry Collagen Blender Ice Cream
  3. Process until smooth and creamy. Pour in a freeze-friendly container and freeze for 1 to 2 hours before scooping. Raspberry Collagen Blender Ice Cream
  4. To store, freeze for up to 3 months. It's easier if you divide the ice cream in single serve containers and remove the ice cream from the freezer 15 minutes before serving. Raspberry Collagen Blender Ice Cream
  5. To serve, optionally scatter some fresh or frozen berries on top. Raspberry Collagen Blender Ice Cream

Ingredient nutritional breakdown (per serving, about 150 g/ 5.3 oz)

Net carbsProteinFatCalories
Yogurt, plain (full-fat, Greek style, 5% fat)
1.9 g4.5 g2.5 g48 kcal
Cream, heavy whipping, pouring, full-fat (30-40% fat)
0.6 g0.5 g9.1 g88 kcal
Raspberries, frozen (unsweetened)
2.5 g0.8 g0.2 g19 kcal
Vanilla extract, sugar-free, alcohol-based
0.1 g0 g0 g6 kcal
Gelatin powder, hydrolyzed (collagen)
0 g4.3 g0 g17 kcal
Allulose syrup, natural low-carb sweetener
1.1 g0 g0 g4 kcal
Total per serving, about 150 g/ 5.3 oz
6.2 g10.1 g11.8 g182 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 (4)

If you happen to know Siggi of Siggi's Skyr, please tell him THANK YOU for having a high-protein, low fat, low carb option that doesn't taste like it came from the Sugar Shack.  Having a casein-based dairy intolerance, I can actually eat his stuff, and choose the plain unsweetened one from the Simple Ingredients line.  I already dropped by his website and left a note, but it's never wrong to praise personally--even when it's through a messenger.
I'm going to start baking with it soon.  I might use this recipe as a jumping off point.

Thank you for the recommendation, my readers will appreciate that! I wasn't familiar with this one but it's great to know, especially if it's also good for those with intolerances.

My specific problem is with A1 dairy.  I don't know if Siggi's uses milk from U.S. cows, or milk from Icelandic sources, but this yogurt seems to be A2--no, I haven't had it tested, except to say that I eat it and have no reactions whatsoever.  I'm now rejoicing in the fact that there's a thick yogurt I can eat!  Sheep and goat milk yogurt here in the U.S are extremely runny, and the goat variety is loaded with carbs--even the plain unsweetened kinds.
I KNEW I'd find a yogurt solution to my problem without having to break down and make it myself!  Since I'm the only one who eats the stuff around here, I didn't want to go to all the hassle just for one person.  
Note to readers:  if you spend enough time on the web, you, too, will find ghee, yogurt, cheese, and even whey protein powders made with milk from A2 cows.  Most are produced outside the U.S. (another reason to hate feed lots), but can be found on Amazon and Walmart websites.  I know dairy is bad for weight loss, but when you've lost all your weight and are in a maintenance phase...(you'll get there, trust me--it may take years like it did for me).  Meanwhile, Martina has an article buried in her blog about making A2 substitutions for A1 dairy sources (but only lists a few).

I know what you mean, I too don't do well with A1 either. Most of the dairy I use is A2 apart from cream which is hard to find. I used to get goat cream which was really tasty and quite neutral for a goat milk product. A2 is just so much easier to digest!
Link to the above mentioned article: A1 vs. A2 Milk: Cheese, Mutant Cows, Opioids & Constipation