Berry Crumble Ice Cream (low carb, high protein)

If you miss berry crisps, crumbles or pies with ice cream on a low carb diet try this berry crumble ice cream. It’s a low carb high protein vanilla ice cream base with a brown sugar and oat crumble and a sugar free berry sauce that mimics a berry crumble or crisp. One serving has just 6 grams net carbs and 14.8 grams protein!

You might also like this keto no bake raspberry cheesecake!

This summer I’ve been craving a good berry pie a la mode. Since I don’t really bake pies and am trying to keep the carbs down I came up with the low carb high protein berry crumble ice cream. It’s a healthy dessert that will satisfy your craving for berry baked goods!

I made this in the Ninja CreamiI ice cream maker as it is my favorite way to make protein ice cream. I have so many keto Ninja Creami recipes like my keto blueberry cheesecake ice cream or my low carb chocolate peanut butter protein ice cream so if you have a machine go check those out. But if you don’t have a machine, no fear. You can use a low carb ice cream instead and I’ll tell you my favorite brand.

This berry crumble ice cream recipe is a delicious dessert when you are craving those comforting baked goods on a low carb diet. One serving of this homemade ice cream, sauce and topping has just 6 grams of carbs and 14.8 grams of protein!

Recipe ingredients and substitutions.

First let me say while this recipe is low carb, sugar free and high protein it is not gluten free. I used a bit of flour in the brown sugar crumble topping. Regardless the simple ingredients I used for the ice cream was vanilla protein powder, almond milk, heavy whipping cream, vanilla extract, Swerve sweetener, cream cheese and a pinch of salt.

For the brown sugar crumble topping I used butter, flour, oats, Swerve brown sugar sweetener and salt. Optionally you can add a pinch of cinnamon if you want. I don’t always love the flavor of cinnamon but you can add it to the topping. For the berry sauce topping I used just frozen berries, Swerve brown sugar sweetener and water. 

Ice Cream Ingredients

• Vanilla Protein Powder – Isopure Zero Carb Vanilla protein powder is my favorite vanilla protein powder and I like that it has no carbs. You can use whatever is your favorite brand of protein powder is. You can also substitute the protein powder, heavy cream and almond milk for a vanilla protein shake if you have it.
• Unsweetened Almond Milk, Cream Cheese and Heavy Whipping Cream – I use this combination to keep some of the calories down. The heavy whipping cream and cream cheese make it more creamy. You can substitute with half and half if you want or if you are dairy free you can use coconut cream in place of the heavy cream and cream cheese.
• Swerve Sweetener – This is my favorite brand but you can use whatever sweetener you want.

If you don’t have a Ninja Creami ice cream maker you can use any low carb vanilla ice cream you want. If you want to buy some I like Breyers Carb Smart vanilla as it has 4g net carbs in ⅔ cup and I like the taste.

Brown Sugar Crumble and Berry Sauce Topping

• All Purpose Flour – You don’t need much flour to make this lighter crumble topping but I think it’s necessary. You can try substituting with coconut flour or almond flour but I have not tried it. If you are gluten free I think a gluten free flour will be absolutely fine though.
• Oats – I used whole oats but you could use quick oats as well. Again they may not be gluten free if they were made in a plant that processes other gluten products so check the label if you are concerned about that.
• Swerve Brown Sugar Sweetener – Again this is my favorite brand of sweetener and I used it in the crumble and berry toppings. And while you don’t have to use this brand, you should try to use a sweetener that has brown sugar flavor. I know Lakanto has a golden sweetener that has similar taste. If you don’t care about carbs you can use regular brown sugar or even coconut sugar.
• Frozen Mixed Berries – I use a mixed berry blend I buy at Aldi. You can use any kind of berries you want or even fresh berries. Just make sure to count the carbs as they might have more or less than what I used. For instance blueberries have more carbs than strawberries. If you don’t care about carbs you can use fresh or frozen blueberries, blackberries, strawberries, raspberries, etc.

How to make berry crumble ice cream, but healthier!

NOTE: You can make all three components the night before and them put them together the next day when you run the ice cream through the Ninja Creami Store both the berry sauce and oat mixture in an airtight container in the refrigerator.

Step 1: The night before place all the ice cream ingredients into a high speed blender, food processor or electric mixer and blend. Then pour into the Ninja Creami container to make the vanilla ice cream base. Place the storage lid on top and freeze overnight.

Step 2: While the base is freezing, make the other two components.Preheat oven to 350°F. To make the oat crumble, get out a big bowl and add the oats, flour, brown sugar sweetener and salt. Mix well then pour over the melted butter and mix well until well combined and clumpy.

Step 3: Place a piece of parchment paper or use a silicone mat on a baking sheet. Spread out the oat crumble into an even layer and place in the preheated oven. Bake for 10-15 minutes until golden brown. Take out and let cool completely before using.

As mentioned above you can make the oatmeal crumbles the night before and store in the refrigerator.

Step 4: While the oats are baking make the mixed berry sauce. Place the frozen fruit, brown sugar sweetener and water into a saucepan and heat over medium heat. Stir and let cook down until it thickens. You can smash the berries as they cook or leave them whole. This should take about 10 minutes and look like the picture below.

Let the berry sauce cool completely before using or make it the day before and refrigerate.

Putting it all together.

When it’s time to eat the ice cream, just place the frozen container into the assembly bowl of Ninja Creami ice cream machine and use the LITE ICE CREAM setting. When it’s done check the texture and if it’s to your liking then scoop into a bowl. If not run it through the RESPIN setting and check again.

You make have to do this 1-2 extra spins until you get the consistency and texture you like. Below is what mine looked like.

Now you can make your berry crumble ice cream any way you want. I used ½ of the container of ice cream and added a tablespoon of each the crumble in between two small scoops of the ice cream. Then I added another tablespoon of each on top. This would make one serving has 9.9g of net carbs.

You can mix it up completely and try to make a fruit swirl. Any way you put it together will taste good but one word of caution, DO NOT use the MIX IN setting on the Ninja machine as it will mix it up too much and it will end up a berry ice cream with crunchy bits.

However you can get away with just 1 tablespoon of each and keep the carbs down down to 6g net carbs. Just use 3 teaspoons of each and divide them however you want. Below are the nutrition facts of each component so you can decide for yourself.

The nutritional information for 1 tablespoon of the crumble is 35 calories / 2.3g fat / 3.2g carbs / 0.2g fiber / 0.5g protein = 3g net carbs (11 tablespoon servings)

The nutritional information for 1 tablespoon of the berry sauce is 4 calories / 0.1g fat / 1.1g carbs / 0.2g fiber / 0.1g protein = 0.9g net carbs (16 tablespoon servings)

The nutritional information for ½ container of protein ice cream is 213 calories / 15.4g fat / 2.7g carbs / 0.6g fiber / 14.2g protein = 2.1g net carbs (2 servings per container)

Well I hope you enjoyed this berry crisp ice cream recipe. I love that it’s lower in carbs and high in protein. It helps me stick to a low carb diet and feel good about have dessert whenever I want this summer. Enjoy!