Several years ago, we had a sweet friend who gave us several raspberry bush starts from her garden. It was such a sweet gesture and one that has kept our family in raspberries ever since. And since raspberries are prolific we have been able to share starts from our berry patch with several of our friends.
The silly thing about getting those raspberry starts was my own selfishness. I liked black raspberries and these were red raspberries. What in the world would I do with red raspberries. Well, a year later I started on Trim Healthy Mama and found out that berries were a perfect on plan fruit, especially raspberries. So I started looking at that rapidly growing berry patch a little differently. Now, those red raspberry bushes and I are on the best of terms. And I’m thankful that the Lord knew what I needed or wanted before I did. That’s pretty much how it works.
To make this “ice cream” I use a simple to use ice cream maker. It doesn’t take long at all to make a perfect batch of ice cream, usually less than 20 minutes. Quicker than it would take for me to go buy some ice cream and this way I can control the ingredients. Yay!
I use Now Brand Better Stevia to sweeten it, this is simply what we are used to using so feel free to swap for your sweetener of choice. I usually buy the one pound container of stevia and it lasts us several months and there are three or four of us dipping into it on a daily basis. This brand of stevia is also sold in smaller sizes, 4 oz. and a 1 oz. There is an easy sweetener conversion chart at Trim Healthy Mama to help you figure out the amounts if you choose to use another sweetener.
This ice cream can also be placed in serving size containers and stored in the freezer, so it can be pulled out for a frozen treat whenever you “need” one. It does freeze solid so it will need to sit out for a few minutes before you can eat it.
For Trim Healthy Mamas this would be an FP treat.Print
Raspberry Ice Cream (Dairy & Sugar-Free)
- Yield: 4 servings
- Category: dessert
- 2 cups raspberries, fresh or frozen
- 2 cups unsweetened almond milk
- 1/2 teaspoon Now Better Stevia
- Blend raspberries, almond milk, and stevia in blender until extremely smooth. Pour into ice cream maker and follow manufacturer’s instructions.
- Serve immediately or freeze in serving size containers for a quick frozen treat later.
See my Recipe Index for more THM, Dairy Free, Gluten Free, & Sugar Free recipes.