Vibrant, velvety, and delightfully sweet, this Mixed Berries Protein Ice Cream whips up in just minutes into a rich, creamy frozen treat! Naturally low in carbs and packed with berry antioxidants, it satisfies your sweet tooth with zero flour or churners needed.
Why You’ll Love This Recipe
5-Minute No-Churn Treat: Simply blend frozen berries with rich coconut milk for an instant, ice-cream shop scoop.
Low-Carb & Guilt-Free: Naturally low in net carbs and refined sugars while offering high-volume satisfaction.
Silky Coconut Texture: Full-fat or light coconut milk gives every scoop a smooth, melt-in-your-mouth richness.
Essential Kitchen Equipment
Food Processor or High-Speed Blender: Crucial for crushing frozen berries into a thick, churned ice cream texture.
Ice Cream Scoop: For serving neat, beautiful scoops directly into your bowl.
Ingredients
2 cups Frozen mixed berries (strawberries, blueberries, raspberries, blackberries)
1 cup Unsweetened coconut milk (canned full-fat for maximum creaminess, or light coconut milk)
2 tbsp Honey (or zero-calorie monk fruit/allulose syrup for strict low-carb)
1 tsp Pure vanilla extract
1 scoop (optional) Vanilla protein powder or collagen peptides (for an extra high-protein boost)
Step-by-Step Instructions
1. Load Processor: Place the frozen mixed berries, coconut milk, honey (or low-carb sweetener), vanilla extract, and optional protein powder directly into your food processor or high-speed blender.
2. Pulse & Crush: Pulse 5 to 6 times to break down the frozen berries. Scrape down the sides of the bowl with a spatula to ensure even blending.
3. Blend to Ice Cream: Process continuously on high for 1 to 2 minutes until the mixture transforms into a thick, smooth, vibrant purple ice cream. Stream in an extra tablespoon of coconut milk if needed to help blend.
4. Scoop & Serve: Scoop immediately into chilled bowls for a soft-serve consistency, or transfer to a loaf pan and freeze for 15 to 20 minutes for firm, scoopable ice cream balls!
Chef’s Tips
Use Allulose for Ultra Low-Carb: If you’re keeping carbs as close to zero as possible, swap the honey for liquid allulose or monk fruit sweetener! Allulose also keeps homemade ice cream from hardening into an ice block in the freezer.
Chill the Coconut Milk First: Refrigerate your canned coconut milk overnight before blending to yield an ultra-thick, velvety gelato texture.
Nutritional Breakdown (Per Serving / Yields 2 Portions)
Servings: 2 bowls
Calories: ~140 kcal (using light coconut milk & monk fruit)
Protein: 3g (15g with protein powder)
Net Carbs: 6g
Fat: 5g
Frequently Asked Questions (FAQ)
Can I refreeze leftover ice cream?
Yes! Store any leftovers in a sealable freezer-safe container. When ready to eat again, let it thaw on the counter for 5 to 10 minutes, or re-blend in your food processor for 20 seconds to bring back that smooth, creamy texture!