OK so maybe technically this isn’t an ice cream but more of a frozen yoghurt, but that’s what my children call it and what a lovely change to store bought ice cream. Making this 3 ingredient instant ice cream is such a fabulous and simple recipe and the best part is you don’t even need an ice cream maker.
3 Ingredient Instant Ice Cream – no sugars
Ice cream and frozen yoghurts are generally incredibly high in sugars, preservatives, colours, thickeners and flavours. Making 3 ingredient instant ice cream has only 3 ingredients and is wonderfully creamy yet light. You can vary the berries to whichever is your favourite.
Berries are such a low carb friendly fruit as they are lower in sugars and are packed with nutrients and antioxidants.
So what is the difference between ice cream and frozen yoghurt? They are both frozen desserts made from dairy but by definition ice cream is made from milk or cream and must contain no less than 10% milk fat (or butterfat). There is no federal definition for frozen yoghurt. It is made using yoghurt but there is no requirement to state how much is in the final product.
So many frozen yoghurts should be more accurately be labelled frozen desserts.
Frozen yoghurt stores are popping up everywhere but I avoid them like the plague. They are sold as a healthy alternative to ice cream but here’s a few things you should be aware of ::
- When foods are labelled as fat free (which many frozen yoghurts and ice creams are) people tend to eat more in the belief it is healthy.
- Low fat generally means high carb. When the fat is removed sugar is pumped in to make up for the loss of flavour and texture.
- Don’t add all those toppings, granola, dried fruit, sweets, chocolate, tropical fruit and sugary syrups. They’re just different forms of sugar.
- Don’t think a bought frozen yoghurt with fruit and granola is a great lunch option, it’s nothing more than a dessert (sorry).
Make instead my 3 ingredient instant ice cream in one easy step and suddenly you have a little bowl of heaven. With all sweet treats I post, they should only be eaten occasionally as the ethos of going low carb is to give up such sweet treats on a regular basis. But when you do want a sweet dessert, I believe it’s better to have a low sugar alternative.
The 3 ingredient instant ice cream is made with natural unsweetened yoghurt. There is debate whether the beneficial bacteria survives in frozen yoghurts but this recipe is made instantly and eaten straight away, not stored in the freezer.
The 3 ingredient instant ice cream is higher in carbs than most of my recipes but at 13g carbs (9g sugar) per cup, it compares favourably with Ben & Jerry’s strawberry ice cream for example which has 46g carbs (44g sugar) per cup.
3 Ingredient Instant Ice Cream
Ingredients
- 100 g frozen berries of choice
- 250 ml natural yoghurt unsweetened
- 1 tsp granulated sweetener of choice to more, to your taste
Instructions
- Put all the ingredients together in a blender with the blade attachment. Pulse until smooth.
- Serve immediately. Serves 2.
Notes
Other desserts you may like ::
- Lemon Meringue Pie
- Caveman’s Balls
- Low Carb Carrot Cake
- Almond & Orange Flourless Cake
- Walnut & Brandy Truffles
- Keto Blueberry Cheesecake
Lelanie Jones says
hi there, can you freeze this and use at a later stage?
Libby www.ditchthecarbs.com says
Yes, that would be lovely.
Angela White says
Hi Libby
I made this with coconut cream, frozen berries and no sugar! Absolutely sublime:) Would be perfect for a cheese cake, do you have a recipe for something similar to a biscuit base?
Libby www.ditchthecarbs.com says
Yes, have look at my NY baked cheesecake. That is amazing with a cooked base. Otherwise you could use the uncooked base in my lemon cheesecake.
Angela says
Thank you?
Roz Giancola says
This recipe inspired me–I use frozen strawberries, heavy cream (sometimes some half & half too, if I’ve got it) and stevia in the Ninja. It takes no time & it’s just like soft serve. I also make a fake shake with crushed ice, heavy cream or half & half, sweetener, vanilla or some other flavor–just blend. It’s obviously not a real shake, but it works.
lowcarbdiabeticJan says
…and I bet your kids tuck into these.
They look so colourful, and with those berries so inviting!
My thanks for another good share.
All the best Jan
kathleen czinner says
Love! Love! Love! your site.Thanks so much for all your efforts
Libby www.ditchthecarbs.com says
Thank you Kathleen. It’s comments like yours that truly keep me going 🙂
Wendy Nicholas says
I make a similar frozen desert by blending chilled coconut cream and frozen berries. It is best eaten when made as it becomes very solid when stored in the freezer 🙂
Judith says
Actually, by definition ice cream is 18-25% fat. This recipe is 33% fat (36/107) so it is an ice cream. There’s no food identity standard reason to add more fat but anyone can do anything they wish.
Michelle says
Our favourite ice-cream for our type 1 child has only three ingredients also. Full cream (thickened), sugar free maple syrup and stevia drops. It is honestly the most divine ice-cream I’ve ever had. Kinda like the topping on ice-cream cakes you get in the shop.
kyliebaldacchino says
Do you then store it in the freezer Michelle? Sounds amazing!