There’s no denying that ice cream is a kind of magical food. It tastes great, it’s always fun to eat, it melts on your tongue just the right amount, and it’s the best way to beat the heat on a summer day.
I think you agree with me that this type of dessert is the most beloved summer dessert. I love pistachio and immediately after it, raspberry ice cream, creamy, without ice needles, with fresh and fragrant fruit.
The only downside is that most store-bought ice creams are full of sugar and artificial ingredients. This recipe for mint chocolate raspberry keto ice cream doesn’t contain any dairy or added sugar, just a healthy dose of deliciousness!
Keto idessert is a thing, and it’s here to stay. Until 3-4 years ago, I’d never had the chance to try any, but with recipes popping up all over the internet, I was determined to get my hands on some.
The first one that caught my eye was made with Swerve Confectioners Style Sweetener. It looked so creamy and delicious that I knew I had to try making it myself, but with dairy-free ingredients.
This ice cream is a perfect summer treat since the main ingredient is fresh raspberries. It’s naturally sweetened with agave syrup, and the combination of raspberry and chocolate is simply delightful, in addition, this is a vegan, sugar-free, dairy-free recipe.
Before proceding to the recipe let’s talk a bit about one of the main ingredients of this delicious dessert, namely raspberries and it’s amazing benefits for our health:
Raspberries
With its sweet, tart, and slightly bitter flavor and a soft texture that’s unlike any other fruit, the Raspberry is a powerhouse of nutrition.
Of all the berries, raspberries are probably one of the best known and loved. They come in a plethora of colors, from deep purple to bright red, to nearly white.
Raspberries are also incredibly versatile: they can be eaten raw or cooked, used fresh or frozen, and combined with almost any other berry or fruit for a tasty treat.
The possibilities for including raspberries in your diet are endless, and you should!
Composition:
Raspberries are very good for you. They’re full of fiber (which helps to aid in digestion and prevent constipation), Â antioxidants, and vitamins, vitamin A, vitamin B6, vitamin C (which is an antioxidant that can help neutralize free radicals in our bodies, slowing down signs of aging and helping to prevent some cancers), vitamin E, and K (which has anti-inflammatory properties), as well as minerals such as magnesium, manganese, potassium, and iron.
8 Amazing Benefits of Raspberries
Raspberries are one of the best fruits you can eat. They’re high in antioxidants and other healthy compounds, and they make you feel good!
Here are 10 reasons to love raspberries:
- Raspberries contain lots of phytonutrients. You can’t see that many of these antioxidants and anti-inflammatory compounds, but they’re there, protecting your body from things like cancer and heart disease.
- Raspberries improve blood vessel function. Blood is what keeps your organs running, but those blood vessels need to be working well for that to happen. Raspberries can help them work better.
- Eating raspberries may help maintain healthy cholesterol levels already within the normal range.
- Raspberries have strong antioxidant activity, which helps reduce damage to cells and tissues throughout your body through everyday wear and tear that happens because of stress, poor diet, and other factors we can’t always control for ourselves or avoid in our environment.
- These little fruits are naturally filling, so they can help you keep from overeating at meals or snacking on empty calories between meals.
- Antioxidants in raspberries have been shown to help fight age-related vision problems like cataracts and macular degeneration
- They’re also high in fiber and water which makes them very good at keeping you hydrated, which is especially important when you’re sick!
- Raspberries are a good source of manganese which helps form bone cartilage and aids in the maintenance of the bone structure.
Ingredients:
• 1 cup cashew nuts
• 1 tbsp cocoa powder
• 1 ½ cup raspberries
• 5 mint leaves
• 3 tablespoons agave syrup
• ½ avocado
• 1 tbsp coconut oil
• 1 cup vegan yogurt
• 3 ice cubes.
Ingredients for the chocolate coating:
- 1 cup unsweetened vegan chocolate
- 1 tbsp coconut oil
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Instructions:
1. Put all the ingredients in a blender and mix until you get a creamy consistency.
2. Put the composition in the casserole/molds, add ½ cup of crushed raspberries, and mix lightly with a spatula, then put in the freezer for at least 4 hours, or overnight.
3. After 30 minutes, take the casserole out of the freezer and mix the composition, at medium speed, for about 2-3 minutes. Regular mixing of the composition will prevent the formation of ice crystals.
4. Put the casserole back in the freezer and repeat the mixing every 30 minutes until the composition becomes creamy (4-5 hours).
5. Melt the chocolate and the coconut oil on the bain-marie.
6. If you are using the traditional plastic molds, run the sides of the case under warm water to loosen the popsicle enough to remove, then take the ice cream and dip them into the melted chocolate.
7. The chocolate coating should harden very quickly, and you can then lay down the ice cream on a plate.
Serving:
If you are using the traditional plastic molds, run the sides of the case under warm water to loosen the popsicle enough to remove.
Before serving for 15 minutes, remove the ice cream casserole and leave it at room temperature. Then serve it in a bowl/cup.
Decorate with raspberry and mint leaves.
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Tips:
• When serving, I recommend that you keep the ice cream scoop in warm water before forming the globes. This way we will get beautiful globes that will easily come off the ice cream scoop.
• Cool the cups in which you are going to serve the ice cream well. Put them in the freezer for 10-15 minutes, and so it will not melt as soon as it is put in them.
• The eternal problem of homemade ice cream is represented by ice cream needles, those small ice crystals, slightly unsightly. Well, this problem can be solved. By adding fatty ingredients such as liquid cream, coconut cream, coconut kernel, 10% Greek yogurt, condensed milk, and alcohol.
• Adding fatty ingredients helps the composition in terms of stability, but also texture.
Last Thoughts:
This refreshing keto mint chocolate raspberry dessert is a fantastic treat that manages to be both creamy and easy to make. It’s the perfect thing to whip up when you’re in the mood for something sweet but are trying to keep it low carb.
The flavor combination is delicious and will please anyone who enjoys raspberry, mint, chocolate, or all the above.
The recipe makes a big batch, so you’ll have enough to share with friends and family members as well as some to save for yourself; just keep it stored in an airtight container in your freezer to ensure it stays nice and cold!
One final note: if you don’t like mint or want some variety with this recipe, try replacing the peppermint extract with vanilla extract or another flavor like coffee extract.
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