Keto Blueberry Swirl Ice Cream
Indulge in the luscious, guilt-free decadence of Keto Blueberry Swirl Ice Cream, a creamy and refreshing treat perfect for low-carb lifestyles. Made with rich heavy cream, unsweetened almond milk, and a natural erythritol sweetener, this homemade ice cream is churned to perfection and swirled with a vibrant, tangy blueberry compote. Featuring fresh or frozen blueberries, a hint of zesty lemon juice, and a smooth vanilla custard base, this recipe delivers both indulgence and nutritional balance with only a fraction of the carbs in traditional ice creams. Ideal for summer gatherings or as a treat any time of year, it’s a satisfying dessert that doesn’t compromise keto-friendly goals. Serve it up for a sweet, creamy delight that everyone will love!
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Unsweetened almond milk
- 0.75 cup Erythritol sweetener
- 2 teaspoons Vanilla extract
- 4 large Egg yolks
- 1 cup Fresh or frozen blueberries
- 1 tablespoon Lemon juice
- 2 tablespoons Water
Instructions
In a small saucepan over medium heat, combine the blueberries, 2 tablespoons of erythritol, lemon juice, and water. Cook for about 5-7 minutes or until the blueberries have burst and the mixture has thickened into a jam-like consistency. Set aside to cool.
In a separate saucepan, combine heavy cream and almond milk. Heat over medium-low until the mixture is hot but not boiling.
Meanwhile, in a mixing bowl, whisk together the egg yolks and remaining erythritol until well combined.
Remove the hot cream mixture from heat. Slowly whisk about 1/2 cup of the hot cream into the egg yolk mixture to temper the eggs, then gradually whisk the egg yolk mixture back into the saucepan with the remaining cream.
Return the saucepan to low heat. Stir constantly until the mixture thickens enough to coat the back of a spoon (about 5-7 minutes). Do not let it boil.
Remove from heat and stir in the vanilla extract. Allow to cool at room temperature for about 20 minutes, then cover and refrigerate for at least 4 hours or overnight until thoroughly chilled.
Churn the chilled ice cream base in an ice cream maker according to the manufacturer's instructions until thick and creamy.
Layer the churned ice cream in a freezer-safe container, alternating with spoonfuls of the cooled blueberry mixture. Use a knife to gently swirl the blueberry mixture through the ice cream without fully mixing.
Cover and freeze the ice cream for at least 2 hours or until firm before serving.
Nutrition Facts
Calories |
1981 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.7 g | 233% | |
| Saturated Fat | 102.8 g | 514% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1218 mg | 406% | |
| Sodium | 340 mg | 15% | |
| Total Carbohydrate | 204.7 g | 74% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 16.6 g | ||
| Protein | 13.5 g | 27% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 526 mg | 40% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 307 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
