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.
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?
But first, I need to crow just a little bit.
I've been on a low carb diet for many years now, but all my sugar free recipes have gotten is this response from my kids.
They are a very tough crowd.
But yesterday I had a breakthrough. I gave them some of this sugar-free blueberry ice cream and they totally fell for it. Nobody asked if it was the dreaded "Keto diet food" that they hate so much. The only thing they asked for was seconds. (Patting self on the back.)
So now I've got a go-to Keto blueberry ice cream recipe, just in time for Summer.
And the best part is how easy it is to make. All you need to do is cook a quart of blueberries with lemon and sugar-free sweetener, then cool the mixture down in the refrigerator. Blend together the blueberries, almond milk, eggs and heavy whipping cream and then churn it.
And badda bang, badda boom, you've got Keto blueberry ice cream, baby.
Here are a few tips and tricks for this Keto blueberry ice cream recipe.
- Earlier I said that you need an ice cream maker to make this recipe, but that's not technically true. Any ice cream can be "no churn" ice cream if you want it to be. Just add the custard mixture to a resealable container and put it in the freezer. Then you need give it a good stir every 20 minutes for the next 3-4 hours. The texture won't be as good as if it were made with an ice cream maker, but you'll save about 70 bucks.
- One way to improve the texture of the ice cream is to add 1-2 tablespoons of booze to the mix. Because alcohol doesn't freeze, it makes the ice cream less icy. Clear liquors like gin and vodka are best because they don't get in the way of the blueberry flavor. Don't be tempted to pour in more than 2 tablespoons though, because it will turn everything into slush. And, obviously, keep it out if you plan on sharing your sugar-free blueberry ice cream with the kiddos.
- Use pasteurized eggs. You don't cook the eggs for the custard, so make sure to use pasteurized eggs so you don't risk getting salmonella. That would completely ruin the party.
- You can use any berry that you like for this Keto ice cream recipe. All berries are some degree of low carb. Strawberries, blackberries. raspberries and gooseberries are all acceptable on a Keto diet.
- When you use an ice cream maker, you need to start thinking about making this recipe 1 day in advance. The canister of the ice cream maker needs to freeze in the freezer for at least 24 hours before using it.
- You can make this recipe with either fresh or frozen blueberries. You won't be able to taste the difference.
- You should eat this ice cream in the first few days after you make it. (This should not be a problem.) It will last up to 2 weeks in the freezer, but the texture will start to get grainy after a few days.
- This ice cream will be quite hard after it freezes for a few hours. So it's a good idea to leave it out on the counter to soften for 10-20 minutes until it is more scoopable.
- And there are step-by-step photographs below the recipe if you get into any trouble.
Ok, I'm at the limit of my Keto blueberry ice cream knowledge, so I will bid you farewell.
Here's hoping that you can trick some gullible children into eating this sugar free ice cream recipe too.Print
Keto Blueberry Ice Cream
This 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 ½ cups 1x
- Category: Dessert
- Method: Churned
- Cuisine: American
4 cups (1 quart) blueberries
2 tablespoons lemon juice
½ cup Swerve or equivalent granulated sweetener
2 large pasteurized eggs
1 ¾ cups heavy whipping cream
¾ 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 20-30 minutes to soften and become more scoopable.
8. Can be stored in the freezer for 2 weeks, but the texture will become grainy after a few days.
- Serving Size: ½ 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