Luxury Sugar Free Prosecco Ice Cream Sorbet. 1.7g carbs.
If you love Prosecco, you’ll adore this keto-friendly dessert. It’s an elegant, low-effort treat made with just a few ingredients — perfect for holidays, anniversaries, parties, or any day you want something special.
Make it, freeze it, and enjoy it whenever you like. It’s 100% sugar free, ketogenic, grain free, gluten free, low carb, raw — and even vegan.
Why Blue Ice Cream?
You might wonder why the sorbet is blue. I preferred something more striking than plain white, so I steeped butterfly pea flowers in the coconut milk to create a beautiful natural blue. The flowers add a delicate, classy flavour that I love.
If you prefer white or another hue, feel free to omit or swap the colouring. I recommend natural food colours or powdered fruits — they taste better and are healthier than synthetic dyes, and a little goes a long way.
Here are a few natural colouring options to experiment with:
Blue / Lilac: desiccated butterfly pea flowers — steep in your liquid until the desired intensity is reached. Powdered forms work too but are pricier.
Pink: dragon fruit (pitahaya) powder — use more for vibrant fuchsia or just a pinch for a pale rose.
Green: ceremonial matcha powder for a vivid green tone.
Purple / Blue: maqui berry powder yields a rich purple-blue colour.
You can also change colours by adding a little acid (lemon juice or apple cider vinegar) to butterfly pea infusion to shift blue toward lilac or pink, or add a pinch of bicarbonate of soda for the reverse effect.
I’ve been adding natural colours to spoon desserts and smoothies — it’s fun and these ingredients also bring nutritional benefits.
All You Need to Know about Luxury Sugar Free Prosecco Ice Cream Sorbet
No ice cream machine? No problem. Pour the mixture into a freezer-safe container and freeze. For the first three hours remove it every hour and whisk it thoroughly before returning to the freezer to break ice crystals and keep the texture lighter.
Locust bean gum (LBG) is a common stabiliser used by Italian gelato makers; it helps achieve a smooth texture. Don’t be put off by the name — it’s plant-based and widely used in artisan ice creams.
Use a good extra-dry Prosecco (D.O.C.G. if possible) for the best flavour, though you can choose an alcohol-free sparkling wine if you prefer.
Macros provided were calculated using an 11% ABV extra dry Prosecco D.O.C.G.
I used drinking coconut milk rather than canned cream to keep the flavour light and the carbs low. Homemade coconut milk keeps carbs even lower than most store-bought drinking milks and avoids additives.
Ready to make Luxury Sugar Free Prosecco Ice Cream Sorbet? Here’s the recipe.
Enjoy!
- 250g coconut cream
- 150g coconut milk (drinking variety or homemade)
- 10g dried butterfly pea flowers (for color)
- 1/4 tsp locust bean gum (LBG)
- 1.5 tsp pure stevia (or sweetener of choice)
- 200ml extra dry Prosecco (or alcohol-free sparkling alternative)
- Steep the butterfly pea flowers in the coconut milk for about 2–2.5 hours until the color is infused, then strain through a fine mesh sieve, pressing the liquid out and discarding the flowers.
- Pour Prosecco into a glass, stir to release most of the bubbles, then chill in the fridge for 30 minutes.
- Sift the locust bean gum into the colored coconut milk and whisk immediately to prevent lumps.
- Fold in the coconut cream and stevia, then gently incorporate the chilled Prosecco, stirring once to remove remaining bubbles.
- If using an ice cream machine, pour the mixture into the machine and churn for 15–30 minutes, depending on your machine and ingredient temperatures.
- When the mixture thickens, transfer it to a freezer-proof container.
- Freeze for 2–3 hours before serving. If you don’t have a machine, freeze in a container and whisk every hour for the first three hours to improve texture.