Sugar Free Mulberry Mint Ice Cream is a refreshing, healthy dessert that’s low carb, LCHF, grain-free and gluten-free. A great keto treat with just around 3g net carbs per serving.
It’s mulberry season and I’ve been spending long hours picking the best fruits from my two Morus nigra and one Morus alba trees. I’ve already packed dozens of small bags for the freezer, filled jars with dehydrated berries, made sugar-free mulberry jam and even dried and crushed leaves to brew tea. Mulberries are such versatile, delicious berries that I can’t bear to see them go to waste.
Mulberries are my favourite because they’re sweet and juicy without the small seeds that stick in your teeth. Homegrown means they’re naturally organic, and they also pack a surprising amount of nutrition. One of my favourite things to make with them is this sugar free mulberry mint ice cream — simple, quick and wonderfully refreshing.
Why you’ll love mulberries in ice cream
Mulberries bring natural sweetness and a full, jammy berry flavour that works beautifully with cream and a hint of mint. This recipe is ideal for low-carb and ketogenic diets, and the texture is smooth and creamy when churned in an ice cream maker.
I use a compact, affordable ice cream maker with a removable, freezer-lined container. It’s easy to store and simple to use — freeze the container ahead of time, assemble the machine, pour in the mix and let it do the work. If you decide to buy a similar machine, measure the height of your freezer shelves first so the container will fit.
How to make Sugar Free Mulberry Mint Ice Cream
This recipe takes about 5 minutes of prep. The ice cream maker handles the rest.
Blitz the berries and mint until completely smooth, combine with the remaining ingredients, chill if needed, then churn in your ice cream machine until creamy. This yields roughly six servings. 
If mulberries aren’t available, strawberries, raspberries or mixed berries work well too — you may need to adjust sweetener levels because many berries are tarter than mulberries.
Enjoy!
- 150g fresh or frozen mulberries
- 100ml coconut milk
- 250ml double (heavy) cream
- 3 tbsp powdered erythritol (adjust to taste)
- 1/2 tsp pure stevia powder (optional, adjust to taste)
- 6–7 fresh mint leaves
- 1/2 tsp vanilla extract
- 1/2 tsp locust bean gum (optional, for improved texture)
- Lightly bruise the mint leaves and combine them with the mulberries in a tall container. Blitz with an immersion blender until completely smooth.
- Optional: pass the purée through a fine mesh sieve for an extra-smooth texture.
- Pour the purée into a jug, add coconut milk, cream, erythritol, stevia (if using), vanilla and locust bean gum. Whisk until fully incorporated.
- If you used fresh berries, chill the mixture in the fridge for a few hours, or place in the freezer for about 20 minutes so it’s very cold before churning.
- Start your ice cream maker, give the mixture a final stir and pour it into the machine. Churn until creamy and set — the mix should cling to the blades and have a thick, scoopable texture.
- Serve immediately for a soft-serve consistency or transfer to an airtight container and freeze for a firmer texture.