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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!).

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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.

0 days, 4 hours, 30 minutes Hands-on 20-30 minutes Overall 4-5 hours 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 Pescatarian Vegetarian Print Recipe Download Recipe

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

Net carbs 3.4 grams Protein 2.7 grams Fat 25.1 grams Calories 257 kcal Calories from carbs 5%, protein 4%, fat 91% Total carbs 4.5 grams Fiber 1 grams Sugars 3.1 grams Saturated fat 14.9 grams Sodium 36 mg ( 2 % RDA ) Magnesium 13 mg ( 3 % RDA ) Potassium 132 mg ( 7 % EMR )

Ingredients (makes 8 servings) 2 1 / 2 cups heavy cream (600 ml/ 20 fl oz)

cups heavy cream (600 ml/ 20 fl oz) 1 cup unsweetened almond milk (240 ml/ 8 fl oz)

1 / 2 cup Swerve Sweetener or other erythritol-based sweetener (100 g/ 3.5 oz)

cup Swerve Sweetener or other erythritol-based sweetener (100 g/ 3.5 oz) 4 large egg yolks

1 1 / 2 ounces cocoa butter, chopped (43 g)

ounces cocoa butter, chopped (43 g) 1 / 2 tsp xanthan gum or 2 tsp gelatin powder

tsp xanthan gum or 2 tsp gelatin powder Optional: 3 tbsp vodka (45 ml)

1 tsp sugar-free vanilla extract

1 / 4 tsp liquid stevia extract

tsp liquid stevia extract 1 1/ 2 cups frozen raspberries (225 g/ 8 oz)

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