Keto Raspberry Ice Cream
Raspberries add fiber, organic acids, and a vivid berry aroma, while heavy cream makes the texture dense and smooth. Allulose helps the dessert stay softer after freezing, and a small amount of cognac deepens the raspberry flavor.
Raspberry Base
Blend raspberry (400 g) until smooth and pass the puree through a sieve. Heat cream 35% fat (150 g) until hot, add allulose (120 g), and stir until dissolved. Cool the mixture.
Combine the raspberry puree with the cooled cream, add lemon juice (2 g) and cognac (10 g), and stir.
Whipped Cream
Beat cream 35% fat (300 g) to firm peaks and gently fold it into the raspberry base with a spatula.
Transfer the mixture to a wide container and place it in the freezer. Mix the ice cream with a whisk or mixer every 30 minutes for 4–6 cycles, breaking up frozen areas. After the final mixing cycle, freeze the dessert for another 4 hours.
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