This creamy Blackberry Gelato is low carb, without sugar added and made in 3 simple steps!
It’s a known fact how good berries are for you. They’re full of antioxidants and phytochemicals as well as vitamins, minerals and fiber. I am constantly trying to get my kids to enjoy more berries and often.
One of the keys to enjoying more berries is always having them on hand. I always have frozen berries in my freezer for smoothies and baked goods to make for my family because they stay good in the freezer for up to 6 months!
So you might be wondering what the difference is from gelato to ice cream? Typically it’s the ratio of milk and cream and usually no egg yolks are involved. It’s churned more slowly and produces a nice soft serve texture. I like not having to cook anything likes eggs yolks for creamy ice cream so gelato is my favorite!
In this recipe you can use fresh or frozen blackberries. The fresh season for blackberries is typically August 10th through September 15th, so now is the time to get them fresh in the market.
Today I’m sharing all about the Oregon Raspberry & Blackberry Commission (ORBC), which is an official organization representing the farmers and growers of Oregon’s bounty of berries.
More than 90% of the berries grown in Oregon are flash frozen within hours of being picked at the peak of ripeness, locking in maximum nutrition, taste and color. The Good news is that the peak of ripeness is right NOW, but you can get them anytime of year in the freezer section of your local market!
Anytime is a good time for ice cream! My kids loved this recipe and I love how easy it is!
You can find frozen Oregon blackberries at Whole Foods. Look for brands like Stahlbush Island Farms, Scenic Fruit or Willamette Valley Fruit Co.
If you don’t have berry stevia, no worries, you can use any sweetener you prefer. Use 1/2 cup of your favorite sweetener than taste and adjust as needed.
Low Carb Blackberry Gelato
- 12 ounces milk, 2%
- 8 ounces heavy cream
- 4 ounces Swerve sweetener or sugar free sweetener of choice
- Place the fresh blackberries (if frozen, thaw them first then add) to a high powered blender and blend until smooth. (Optional: Strain the mixture in a fine mesh strainer to remove seeds. )
- Place blackberry juice and remaining ingredients into a food processor and blend together until combined. Taste and adjust sweetener if needed.
- Pour mixture into an ice cream machine on low speed and follow manufacturer’s instructions. Mine was soft serve texture after 30 minutes.
- Enjoy immediately or place into a loaf pan and freeze for 2-3 hours until hardened.
- If serving from freezer, allow to sit for 10 minutes on counter before serving.