Is it hot enough for ya? It’s the dog days of summer, here in Pittsburgh, so I’ve been looking for a way to cool down. And what better way to beat the heat than to make some Keto blueberry ice cream?
You only need six ingredients to make this low carb blueberry ice cream: blueberries, lemon juice, eggs, sugar-free sweetener, almond milk and heavy whipping cream.
You’ll need to start thinking about making ice cream one day before you actually make it. Make sure that the canister of your ice cream maker has been in the freezer for 24 hours before you use it.
Mix together 4 cups blueberries, 2 tablespoons lemon juice and 1/2 cup sugar-free sweetener in a medium sized sauce pan.
Cook over Medium heat until liquid is released and begins to boil. Lower the heat to Low and simmer for 15 minutes, stirring occasionally.
Add to a resealable container and chill in the refrigerator for 1-2 hours until cold.
Add blueberries, 2 large eggs, 1 3/4 cup heavy whipping cream and 3/4 cup almond milk to a blender and puree until smooth, 1 minute.
Add to an ice cream maker and churn according to manufacturer’s instructions.
The ice cream will come out the consistency of soft serve ice cream. Eat it immediately or freeze for 3-4 hours until hardened.
And badda bing, badda boom, you’ve got yourself some low carb ice cream with only 218 calories and 9g net carbs per scoop.
Now, I’ve got a bit of advice to impart about the best time to eat this ice cream.
There is this magic moment between hour 2 and hour 3 of the freezer time, when the ice cream is just perfectly scoopable. Before hour 2, it’s quite soft, and after hour 4 it’s quite hard. If you time it just right though, you’ll have the perfect scoop of ice cream. But if you miss your moment, then all you need to do is leave the ice cream out on the counter to soften. No biggie.
So get out there, you crazy kids, and make yourself some fabulous blueberry ice cream.
On a day like today, you deserve it.
Blueberry Ice Cream [Low Carb & Keto]
This low carb and Keto blueberry ice cream is a tasty way to beat the heat. And each serving of this sugar-free frozen dessert has just 218 calories and 9g net carbs.
- Prep Time: 300
- Cook Time: 20
- Total Time: 5 hours 20 minutes
- Yield: 4 1/2 cups 1x
- Category: Dessert
- Method: Churned
- Cuisine: American
4 cups (1 quart) blueberries
2 tablespoons lemon juice
1/2 cup Swerve or equivalent granulated sweetener
2 large pasteurized eggs
1 3/4 cups heavy whipping cream
3/4 cup almond milk
1. Freeze the canister of your ice cream maker for at least 24 hours before making ice cream.
2. Mix together blueberries, lemon juice and sweetener in a medium sized sauce pan.
3. Heat over Medium heat until the liquid is released from the berries and comes to a boil, 5 minutes. Lower heat to Low and simmer for 15 minutes until most of the liquid has evaporated. Stir occasionally as it simmers.
4. Add cooked blueberries to a resealable container and chill in the refrigerator for 1-2 hours until completely cold.
5. Add blueberries, cream, almond milk and eggs to a blender and puree for 1 minute until smooth.
6. Add to the canister of your ice cream mixer and churn according to the manufacturers instructions, usually between 20-35 minutes. The ice cream should be the consistency of soft serve ice cream.
7. Add ice cream to a resealable container and freeze for 3-4 hours until hardened. When you are ready to eat the ice cream, you should leave it out on the counter for about 30 minutes to soften.
- Serving Size: 1/2 cup
- Calories: 218
- Fat: 19
- Carbohydrates: 11
- Fiber: 2
- Protein: 3
Keywords: Keto Blueberry Ice Cream, Low Carb Blueberry Ice Cream, Sugar-Free Blueberry Ice Cream
If you liked this low carb ice cream recipe, then you might like my recipes for Coffee, Butter Pecan or Rhubarb Cobbler Ice Cream.
I’ve included links to the specialty ingredients used in this recipe. You should know that these are Amazon Associates links, so I’ll receive a small commission if you buy something.5