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Raspberry Dark Chocolate Chip Ice Cream

(Low-Carb Philadelphia Style)


Youtube Video: Click Here


Certain flavors that don’t need reinvention — they just need to be done well.


Raspberry and dark chocolate is one of them.


I recently had a full-sugar version at a local ice cream shop, and it reminded me how powerful this combination can be when the raspberry is bold and the chocolate is woven throughout every bite. The goal wasn’t to create a “good for keto” version. The goal was parity, vibrant fruit flavor, clean texture, and rich dark chocolate in balanced, consistent bursts.


This version delivers that.


Using a concentrated raspberry reduction and my now non-negotiable addition of nonfat dry milk powder (NFMP), the texture rivals traditional sugar-based ice cream. The fruit stays bright. The base stays creamy. The chocolate chips stay crisp.


This is not compromise ice cream.


Raspberry Dark Chocolate Chip Ice Cream

Yield: ~1 quart (4 servings)


Ingredients

Ice Cream Base

  • 1½ cups heavy cream

  • 1 cup half & half

  • ½–⅔ cup allulose (adjust to taste)

  • 2 Tbsp nonfat dry milk powder (NFMP)

  • 1 pinch fine sea salt

  • 1 tsp pure vanilla extract

  • 1–2 Tbsp vodka (optional, for scoopability)


Raspberry Reduction

  • 2 cups fresh raspberries

  • 2 Tbsp allulose

  • Juice from ½ lemon


Chocolate

  • 1/2 cup dark chocolate chips (zero sugar)


Instructions

Step 1: Make the Raspberry Reduction

  1. In a small saucepan over medium heat, combine raspberries and 2 tablespoons allulose.

  2. Simmer 6–8 minutes, breaking down berries as they cook.

  3. Stir in the juice of half a lemon.

  4. Continue simmering until thick and jam-like.

  5. Strain through a fine mesh sieve, pressing firmly to extract as much puree as possible.

You should yield approximately ½ cup of thick, seedless raspberry puree.

Refrigerate until completely chilled.


Step 2: Build the Base

  1. In a mixing bowl, whisk together heavy cream, half & half, allulose, NFMP, and salt until smooth.

  2. Whisk in vanilla and vodka (if using).

  3. Chill 2–4 hours until thoroughly cold.


Step 3: Combine & Churn

  1. Whisk the chilled raspberry puree into the cold base.

  2. Taste and adjust sweetness if needed.

  3. Churn according to your ice cream maker’s instructions until soft-serve consistency.


Step 4: Add the Chocolate

In the final 1–2 minutes of churning, add dark chocolate chips.


Step 5: Freeze

Transfer to a freezer-safe container and freeze 2–4 hours for optimal scoopability.


Equipment We Use:

❇️ KitchenAid KAICA Ice Cream Maker Attachment: https://amzn.to/3IXYo9w

❇️ KitchenAid Hand Mixer: https://amzn.to/4iqE0eE

❇️ Ice Cream Tub Containers: https://amzn.to/3M87OAo

❇️ Spring Chef Ice Cream Scoop: https://amzn.to/4ib2wQI


Ingredients We Use

❇️ Allulose Baking Blend: https://amzn.to/3MNL88Z

❇️ Lilly's Dark Chocolate Chips (zero sugar): https://amzn.to/4aK1RSP

❇️ Anthony's Non Fat Milk Powder: https://amzn.to/3NftkE5


(Some links are affiliate links. As an Amazon Associate, we earn from qualifying purchases.)

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