No matter what time of year it is, everyone loves ice cream. And one of Phillip Wiglesworth’s favorite ice cream flavors is raspberry. This recipe is quick and easy and gives you a lot of room to experiment. That way, you can create the perfect ice cream treat, for yourself or for a crowd, in less than ten minutes!
Experimenting with your Ice Cream
When selecting ingredients, you can change things up each time you make your ice cream. This helps you figure out what you like best. First, the berries. If you’re on the Keto diet and need to watch your carbs, raspberries, strawberries, and blackberries are your best bet. If you aren’t really trying to watch those carbs, you can also try adding some banana or blueberries, or even some mango if you’re really adventurous. Try different combinations of fruit in your ice cream! It’s ALWAYS good. Every time.
Second, you can omit the protein powder (and the MCT oil) if you like. If you do include the powder, Phillip Wiglesworth recommends the vanilla flavor, as it nicely compliments the raspberries in the ice cream. Third, even though the recipe calls for coconut milk, you can easily sub this out for heavy whipping cream. The whipping cream will give your ice cream more of that traditional texture, milky and smooth.
Sweetening the Ice Cream
Depending on your tastes, you may or may not even need to sweeten the ice cream. However, if you do, start with the minimum number of five drops of liquid Stevia and see how that tastes. Add more until the flavor satisfies your sweet tooth (but don’t go overboard!). Phillip Wiglesworth uses liquid Stevia because it is ketogenic. You can just as easily sub this out for something else, like agave nectar or cane sugar. Just take care not to add too much. Start small, and increase the sweetener in small increments.
Serving
Once you’ve blended the ingredients together, you’re done. That’s it! Your ice cream is ready to eat! However, if you want to save it for another day, you can always store it in an airtight container in the freezer. As long as the ice cream doesn’t have any freezer burn (or ice fuzz, as Phillip likes to call it), it’s still good to eat!
Enjoyed this recipe? Try it with Phillip’s delicious chocolatey banana bread.
A healthy summer treat you can eat in less than five minutes!
- 1/2 cup raspberries (frozen, unsweetened)
- 1/4 cup whey protein or egg white protein powder (berry, vanilla, or unflavored)
- 1/4 cup coconut milk
- 1 Tbsp MCT oil
- 5-10 drops liquid Stevia
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Place all ingredients in blender and pulse until smooth. When done, serve immediately, or store in freeze in an airtight container.
