Raspberry Dark Chocolate Chip Ice Cream

(Low-Carb Philadelphia Style)

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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)

Equipment We Use:

❇️ KitchenAid Hand Mixer

❇️ Spring Chef Ice Cream Scoop

Ingredients We Use

❇️ Lilly's Dark Chocolate Chips (zero sugar)

❇️ Whole Earth Allulose Baking Blend

❇️ Anthony's Allulose

❇️ Anthony's Non-Fat Milk Powder

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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.

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FAQs

Ingredients & Sweeteners

What is allulose?

Allulose is a naturally occurring sugar found in small amounts in foods like figs and raisins. It tastes very similar to sugar but isn’t metabolized the same way, which means it has minimal impact on blood sugar. It also helps keep ice cream soft and scoopable straight from the freezer.

Why do you use allulose instead of sugar?

Allulose doesn’t just sweeten; it also lowers the freezing point, which helps create a smoother, creamier texture. Traditional sugar does this too, but allulose allows us to get that same scoopable consistency while keeping the overall sugar lower.

Can I use a different sweetener?

Yes, but results will vary. Sweeteners like erythritol or monk fruit blends can work, but they tend to freeze harder and may create a slightly icy or firm texture. If you use traditional sugar, the texture will be great, just with a higher sugar content.

What does nonfat milk powder (NFMP) do?

NFMP adds milk solids without extra fat, which improves texture and reduces iciness. It’s one of the simplest ways to get a more professional, creamy result at home.

Can I reduce the fat or calories?

You can, but it will change the texture. Fat plays a key role in creaminess, so reducing it may result in a firmer or less smooth ice cream. Small adjustments are fine, just expect a slightly different result.

Can I make this dairy-free?

These recipes are designed around dairy for structure and texture. You can experiment with coconut milk or other alternatives, but the results will be different and may require additional adjustments.

Texture & Troubleshooting

Why does my ice cream get icy?

This usually comes down to too much water or not enough fat/sweetener balance. Cooking down fruits, using enough sweetener, and including ingredients like cream or NFMP all help reduce iciness.

Why is my ice cream too soft?

Both allulose and alcohol lower the freezing point, which can lead to a softer texture. If the ice cream remains too soft after fully freezing, the freezing point has been lowered too much—reduce the alcohol slightly or adjust the allulose in future batches.

Why does my ice cream melt quickly?

Homemade ice cream doesn’t contain stabilizers like store-bought versions, so it softens faster at room temperature. This is completely normal. Serve it straight from the freezer for best results.

Why use vodka (or alcohol)?

A small amount of alcohol lowers the freezing point, which helps keep the ice cream softer and easier to scoop. At this level, it’s used for texture, not flavor.

What happens if I don’t use alcohol?

The ice cream will still work, but it may freeze a bit firmer. You can let it sit at room temperature for a few minutes before scooping, or substitute with a small amount of MCT oil if preferred.

Why do you cook some fruits before adding them?

Cooking fruit reduces excess water and concentrates the flavor. This helps prevent an icy texture and gives you a richer, more balanced final result.

Method & Storage

Do I need an ice cream machine?

An ice cream machine gives the best texture, but you can make a no-churn version by freezing the mixture in a shallow container and stirring every 30–60 minutes until set. The texture will be slightly different, but still enjoyable.

How long does homemade ice cream last in the freezer?

For the best texture, enjoy within 1–2 weeks. It’s still safe after that, but may become firmer over time.

Can I use this recipe in a Ninja Creami?

These recipes are developed for traditional churned ice cream. If using a Ninja Creami, you’ll typically divide the base into smaller containers and freeze it solid before processing. Results may vary slightly due to the different method.

Our Approach

Our philosophy on flexibility