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sugar free mulberry mint ice cream

Sugar Free Mulberry Mint Ice Cream is a refreshing dessert that’s healthy, low carb, lchf, grain free and gluten free.sugar free mulberry mint ice cream

It’s mulberry season. I’m spending countless hours every day picking the best fruits from my two Morus Nigra and one Morus Alba trees. I have just batched my 110th little bag of 40g berries for the freezer, filled my 12th jar with dehydrated berries and made a batch of sugar free mulberry jam. I’ve even dehydrated and crushed leaves so that I can make tea from them. You may call it an obsession, but mulberries are such super berries that I simply cannot bear to watch them fall and go to waste. 

So what’s the hype about mulberries?

Well, mulberries are hands down my favourite berries, ever, because they are sweet, juicy and have no annoying little pips that get in your teeth. Oh, and they come from my trees, so totally, 100% organic. But that’s not all. The nutritional content and health benefits of mulberries is mind blowing. I love them so much that this year I’m going to bring a small tree specimen back to Kent when I return to England for the winter. It may not grow in the Kent climate. Or it may grow but not produce berries. It’s worth a try, I reckon. 

One of the many mulberry-based concoctions I have been creating these past couple of weeks is this delicious sugar free mulberry mint ice cream. I use an ice cream machine, because it does all the work for you in less time. I don’t understand why anyone would want to make ice cream without one of these. I have one in Italy as well as one in the UK (a drawback of living in two Countries is that I duplicate a lot of my gadgets). I think I picked up the one I use in Italy for something ridiculous like 15 euros in Lidl. A real bargain. And it has never let me down.

The model I use back in Kent is this one. Cheap but brilliant. It’s the type that has a removable ice cream container lined with a liquid that freezes. You simply keep this container in the freezer and then when you’re ready to make ice cream you get it out, put the lid and blades on and off you go. There is absolutely no need to spend hundreds of ££ on a super-duper bulky model. I have a tip for you: If you decide to buy an ice cream maker like my one, measure the height of your freezer shelves or drawers before you buy, to make sure the container will fit!

How to make Sugar Free Mulberry Mint Ice Cream

It literally takes 5 minutes of preparation time and no effort whatsoever. Your ice cream maker takes care of the hard work. 

All you have to do is blitz berries and mint until totally liquid and very smooth. Add remaining ingredients, whisk and pop into the ice cream machine. Leave it to churn until the consistency is right and you’ve made enough Sugar Free Mulberry Mint Ice Cream for 6 servings, at 3.3g carbs each. sugar free mulberry mint ice cream

Seriously. It’s that simple.

If you don’t have access to mulberries, try strawberries and mint, or other berries with or without the mint. If you do, check for sweetness and adjust erythritol/stevia accordingly. Mulberry is a very sweet berry without tartness, so other berries will likely need more sweeteners than I’ve used in my recipe.


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Nutrition Information
  • Servings: 6
  • Serving size: 
  • Net Carbs: 3.3g
Recipe type: Ice Cream
Cuisine: Sugar Free. Ketogenic. LCHF. Gluten Free. Grain Free.
Prep time: 
Total time: 
Packed with healthy goodness and no effort required whatsoever. You'll be amazed at how good this tastes. No mulberries? No problem. You can use other berries. Same delicious result.
  1. break up the mint leaves, add mulberries and blitz, using an immersion blender, until very smooth.
  2. (optional) sift it through a fine mesh sieve for extra smoothness.
  3. transfer to a jug, incorporate all other ingredients and whisk until well blended.
  4. if you use fresh berries, leave the mix in the fridge for a few hours to get cold (or in the freezer for 20 mins).
  5. start your ice cream maker, give your ice cream mix a good last second stir and pour into the machine.
  6. remove when creamy and fairly solid (a mass will stick to the rotating blades).
  7. transfer to serving dishes and enjoy immediately, or keep in an airtight container in the freezer.
If you freeze it, transfer the container to the fridge 2 hours before serving. It will defrost gradually and have a better consistency.

Enjoyed this post? Your feedback is important to me! Please leave a comment. If you make this recipe, post a photo on social media with the hashtag #queenketo. Thank you! 🙂


Branwen Farbrother

We love ice cream so I had a go at this over Christmas. I used mixed fruit berries as I didnt have mulberies.50 g of fruit didn’t seem very fruit much so I increased it to 200 ml of fruit puree and it worked well. I am about to make some more using some blackcurrants. Thank you for the recipe


Mulberries are very strong in flavour so you generally need fewer. Also, berries lose much of their flavour when they’re frozen, so you do need more. That said, I’m very glad it worked for you. Seeing that you’re enjoying my recipes makes me a happy bunny indeed!


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