Low carb raspberry cheesecake ice cream smooshed between two grain-free chocolate wafer cookies. No ice cream maker necessary. Enjoy your summer!
There are certain foods that I am forever sending up my thanks to the heavens that they happen to be naturally low carb. Coffee. Chocolate. Peanut Butter. Raspberries. Any time you embark on a special diet, you face with trepidation the need to cut out so many of your favourite foods. And your fears are hardly groundless, as you survey with dismay the long list of foods you can no longer eat. But tallying some of your old favourites in the “have” column can be a bright spot. And some of the foods that make the list are a pleasant surprise. I was so sure raspberries, with their tart-sweet flavour, would be little red carb bombs. But they are perhaps one of the fruits with the fewest carbs and I am grateful for this.
So you will see me working them into many recipes, particularly in combination with my other great love, chocolate. Two chocolate/raspberry recipes this week alone! And this is such a great recipe because it’s easy to make and you don’t need to churn the ice cream at all. Those of you without an ice cream maker, rejoice! Frozen summery goodness is at hand. And if you happen to accidentally make too much raspberry cheesecake filling, as I did, well it makes a fantastic dessert all on its own.
But this time, the recipe isn’t available here. It is one of my contributions to the Summer edition of FEAST magazine by Sooze of Fluffy Chix Cook. If you haven’t checked out Sooze’s wonderful magazine, I urge you to do so. She creates some of the most down-home, southern-inspired comfort foods in the low carb world. I am happy to be the featured blogger for the summer issue, which contains 5 of my favourite summer recipes, along with dozens from Sooze herself.
For $4.98, the 212-page summer issue of FEAST is sure to please. 41 great low carb keto recipes, full colour photography and tips and tricks of the trade, along with Sooze’s offbeat southern humour. I hope you will check it out now!
Susie says
Hi Carolyn! What a gorgeous photo of a wonderful recipe!! I do rejoice over raspberries. They are so low carb and healthy and don’t spike (this Fluffy Chix) blood glucose or insulin. Yippee!!
Thank you so much for participating in this edition of FEAST! Your recipes, write-ups, tips and tricks are gorgeous and so smart! We truly appreciate your contribution.
Thank you so much for allowing us to feature you and your work this Summer FEAST!!!
XOXO
Susie (aka Sooze)
Donna Hup says
I love the chocolate and raspberry combination. These sound amazing.
Carolyn says
Thanks, Donna. So good to meet you this weekend!
amanda says
I need to make these ASAP!
Cici says
That’s just mean! Of all recipes to have given away – why this one!!
Carolyn says
Sorry, Cici. I had my hesitation about it too. But Sooze is my friend and her magazine is quite good. I would suggest that it’s worth it.
Linda says
I am just bummed! Ice cream is my favorite and the biggest weakness I have at the grocery store, so I was so excited to see this no churn raspberry in this edition. Then to find out the recipe isn’t included…well, it just hurt my feelings.
MonaKarel says
YEAH!! Where’s the pretty pink no churn ice cream?
MonaKarel says
Linda, it’s in Featured Guests page 115
MonaKarel says
I can not find this recipe in the copy of FEAST I bought???? Help
Carolyn says
You need to ask Sooze herself. I will send her a message too but leave a comment on her blog. I have a copy and it’s definitely in there!
Carolyn says
So this is from Sooze: do you have a book with 212 pages in it? do you have a table of contents starting on page 9 and if so, the link to your section begins on page 115.
Do you have a copy with that many pages? If not, something might have gone wrong with the download.
MonaKarel says
FEATURED GUESTS not desserts. THANK YOU.
oh yum yum yum
Carolyn says
Yay! Glad you found it.
Linda Pettit says
Is this recipe available in one of your cookbooks now?