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A rich low-carb raspberry mascarpone ice cream made with mascarpone and a cooked raspberry sauce. Sugar-free, keto-friendly, and no ice cream maker required.
Everyone’s buying those countertop ice cream machines right now — the little ones that churn a single pint. I get the appeal, but I didn’t need one. I’ve had a KitchenAid ice cream bowl attachment sitting in my freezer for years, and it makes this low-carb mascarpone ice cream just as well as any trendy new gadget.
And this one is worth pulling it out for. A low-carb raspberry ice cream shouldn’t taste this rich, but the mascarpone is the whole point — it gives the base a cheesecake-like depth that heavy cream alone can’t. Blended with fresh raspberries and strained smooth, this raspberry mascarpone ice cream tastes like the inside of a raspberry cheesecake, frozen, without the sugar.
The whole base comes together in a food processor — no cooking, no custard. It’s churned, but you don’t need any machine at all; freezing works just as well. Either way, it stays low-carb and sugar-free.
Why You’ll Love This Mascarpone Ice Cream
You don’t need to jump on the ice cream machine craze to make this. A KitchenAid bowl attachment, or just a container in the freezer, does the job.
Mascarpone makes this low-carb ice cream taste indulgent, not diet — rich and creamy with a real cheesecake note.
The raspberries go in fresh and get strained for a smooth base, and a little lemon keeps it bright.
It’s sugar-free, keto-friendly, and made with just a handful of ingredients — no cooking required.
How to Make Mascarpone Ice Cream
- Add the raspberries (fresh or defrosted), sweetener, vanilla, and lemon juice to a food processor. Pulse until smooth.
- Add the heavy cream and pulse again until combined and slightly thickened.
- Strain the mixture to remove the raspberry seeds.
- Fold in the mascarpone with a spatula until smooth.
- Churn in an ice cream maker per the manufacturer’s directions, OR pour into a container and freeze for 6 hours, stirring 3 times (every 45 minutes) for the first couple of hours.
- Let it sit at room temperature for a few minutes before scooping.
Tips for the Best Mascarpone Ice Cream
Rest it a few minutes out of the freezer before scooping — low-carb ice cream freezes harder than regular.
Fresh or frozen raspberries both work — defrost frozen ones first so they blend smoothly.
Strain the mixture for a smoother raspberry mascarpone ice cream, or skip it and leave the seeds in for texture. Your call.
Xanthan gum isn’t mandatory, but a teaspoon helps keep the ice cream scoopable instead of icy.
Fold the mascarpone in gently by hand — over-processing it can make the base grainy.
Serving Ideas
Scoop this raspberry mascarpone ice cream on its own, or top it with a few fresh raspberries and a little lemon zest. It’s rich enough to serve in small portions, and a drizzle of sugar-free chocolate over the top turns it into something that feels like a real dessert.
More Ice Cream Recipes
If this mascarpone ice cream is your kind of treat, here are a few more frozen desserts to try:
- Low-Carb Keto Ice Cream — the creamy, sugar-free base to build any flavor on.
- Coffee Ice Cream — the same rich low-carb base in a bold coffee flavor.
- Homemade Vanilla Bean Ice Cream — a classic churned vanilla for a crowd.
- Homemade Strawberry Sorbet — light, fruity, and dairy-free for hot days.
FAQ
Do I need an ice cream maker?
No. This mascarpone ice cream is churned, but freezing works too. Pour it into a container and freeze for 6 hours, stirring 3 times in the first couple of hours so it doesn’t turn icy.
Can I use frozen raspberries?
Yes. Defrost them first so they blend smoothly into the base. Fresh and frozen both make a great mascarpone ice cream — frozen just needs a head start to thaw.
What sweetener works best?
Allulose keeps it the most scoopable straight from the freezer; an erythritol blend works but freezes harder — rest it a few minutes before serving.
Raspberry Mascarpone Ice Cream (Low-Carb)
Ingredients
- 250 g mascarpone
- 250 g raspberries
- 2/3 cup powdered low-carb sweetener
- 250 ml heavy cream
- 1 tsp vanilla
- 1 tbsp lemon juice
- 1 tsp xanthan gum, optional
Video
Instructions
- Add the raspberries, sweetener, vanilla, and lemon juice to a food processor. Pulse until smooth.
- Add the heavy cream and pulse again until combined.
- Strain to remove the raspberry seeds.
- Fold in the mascarpone with a spatula until smooth.
- Churn in an ice cream maker, or freeze in a container for 6 hours, stirring 3 times (every 45 minutes) for the first couple of hours.
- Rest a few minutes before scooping.
Notes
Strain the seeds for a smoother texture, or leave them in.
Xanthan gum is optional but helps keep it scoopable.
Rest at room temperature a few minutes before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
