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Blueberry Ice Cream [Low Carb & Keto]

A yellow bowl holds 2 coops of Gluten Free Blueberry Ice Cream

5 from 1 reviews

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.

Scale

Ingredients

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

Instructions

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.

Nutrition

Keywords: Keto Blueberry Ice Cream, Low Carb Blueberry Ice Cream, Sugar-Free Blueberry Ice Cream