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This creamy and eye-catching Keto Rose Water Berry Ice Cream is the perfect dessert for special occasions! Easy preparation with amazing results!
You may have noticed that I have a weak spot for rose water! Not only do I just love its flowery aroma, I also think of it as an elegant and romantic ingredient. Just look at these gorgeous Keto Rosewater Chocolate Truffles! So, with Valentine’s coming up, I decided to make a themed ice cream – this Keto Rose Water Berry Ice Cream!
I couldn’t be happier with the result. The ice cream has a beautiful pink shade, thanks to the mixed berries. It’s super creamy and carries that flowery flavor of rose water. Best yet, one serving (1/2 cup) only has 3 grams of net carbs! Impress your special someone with a scoop (or two!) of this beautiful dessert.
Tips for making KETO ice cream with rose water!
Berries. I use frozen, mixed berries for this keto ice cream. You can also use fresh berries. To prepare them for the ice cream, combine the berries with erythritol and bring to a simmer. Mash berries with a potato masher and simmer for about 7 minutes until some of the liquid has evaporated, and the mixture looks like a thin syrup. If you use fresh berries, your cooking time will be shorter. Transfer the sauce to your fridge (for about 1 hour) or freezer (for about 30 minutes) to chill completely through.
Rose water. The rose water is the star of this show. I use the Nielsen-Massey rose water. It is highly concentrated, and I only need to use a 2 1/2 teaspoon for this ice cream. You can also use other brands of rose water but may need to increase the amount of rose water a bit for the desired flowery aroma. Just make sure the rose water you buy, is food-grade!
Allulose. Allulose is a natural, low-carb sugar that tastes like regular sugar. I love adding allulose to my ice cream recipes because it keeps even frozen desserts creamy. If you don’t have allulose on hand, you can substitute with powdered Swerve Sweetener or another natural sweetener, but it will make your ice cream harder after freezing. Also, do not increase the amount of allulose in this recipe, as too much of it can actually prevent the ice cream from solidifying.
Churning. Yes, you will need an ice cream maker for this recipe. This will prevent large ice crystals from forming and whips air into the cream mixture, resulting in the smooth and rich flavor we desire! I use this machine and it has worked well for me for over six years now. After churning, the ice cream will have a soft-serve texture to it. It will become firmer after freezing it for 1-2 hours.
Keto Rose Water Berry Ice Cream – Try something new!
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MORE KETO ROSE WATER DESSERTS
Keto Rose Water Berry Ice Cream
- 2½ cups mixed berries frozen, see notes for fresh berries
- ½ cup granular erythritol
- fresh or frozen berries
- dried rose petals
- In a medium saucepan, combine berries with erythritol. Over medium-low heat, bring to a simmer, stir and with a potato masher mash berries for juices to escape. Simmer for about 7 minutes for some of the liquid to evaporate until the mixture reaches the consistency of a thin syrup.
- Chill the sauce completely either in refrigerator (for about 1 hour) or freezer (for about 30 minutes).
- In a large bowl, whisk together milk, heavy cream, allulose, rose water, vanilla extract, and salt.
- Pour the mixture into the canister of an ice cream maker and churn according to manufacturer’s directions. (It takes about 20 minutes with my machine for the ice cream to reach soft-serve texture.)
- Once the ice cream has reached soft-serve texture, pour in the CHILLED berry sauce and churn for an additional minute.
- Transfer the rose water ice cream to an airtight container and freeze for another hour or two to reach a firmer consistency. Serve with berries and garnish with dried rose petals if desired.
- If you use fresh berries, your cooking time will be shorter.
- If you don’t have allulose on hand, you can substitute with powdered Swerve Sweetener or another natural sweetener, but it will make your ice cream harder after freezing. Also, do not increase the amount of allulose in this recipe, as too much of it can actually prevent the ice cream from solidifying.