Keto Dairy-Free Blueberry Pancake Ice Cream
Indulge in the perfect blend of breakfast and dessert with this Keto Dairy-Free Blueberry Pancake Ice Cream! This unique recipe combines fluffy, almond-flour mini pancakes with a creamy, coconut-based ice cream bursting with the vibrant flavor of fresh blueberries. Completely dairy-free and keto-friendly, it’s sweetened with erythritol for a guilt-free treat that fits your low-carb lifestyle. The fun twist of folding golden pancake bites into velvety homemade ice cream creates a texture-rich experience that will delight any palate. Whether you're looking for a refreshing summer dessert or an innovative way to satisfy cravings, this recipe is a must-try for the health-conscious foodie.
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Recipe Information
Ingredients
- 400 ml Coconut cream
- 120 ml Unsweetened almond milk
- 50 g Erythritol
- 1 tsp Vanilla extract
- 150 g Fresh blueberries
- 30 g Almond flour
- 0.5 tsp Baking powder
- 1 tbsp Coconut oil
- 1 large Egg
- 0.25 tsp Salt
Instructions
Prepare the blueberry pancake batter by combining almond flour, baking powder, and salt in a bowl. In another bowl, whisk together the egg and coconut oil. Mix the wet and dry ingredients together until smooth.
Gently fold in 50g of fresh blueberries into the pancake batter.
On a heated non-stick pan, pour small amounts of batter to form mini pancakes. Cook each side until golden brown. Allow the pancakes to cool completely.
In a blender, combine remaining blueberries (100g), coconut cream, almond milk, erythritol, and vanilla extract. Blend until smooth and creamy.
Transfer the liquid mixture into an ice cream maker and churn according to the manufacturer's instructions, or freeze the mixture for 2 hours, stirring every 30 minutes to maintain a smooth texture.
Break cooled pancakes into small pieces and fold into the semi-frozen ice cream.
Transfer the ice cream into a freezer-safe container and let it set in the freezer for an additional 2-3 hours or until it reaches the desired consistency.
Scoop and enjoy your Keto Dairy-Free Blueberry Pancake Ice Cream!
Nutrition Facts
Calories |
1943 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.9 g | 133% | |
| Saturated Fat | 76.9 g | 384% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1143 mg | 50% | |
| Total Carbohydrate | 293.4 g | 107% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 222.9 g | ||
| Protein | 19.5 g | 39% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 330 mg | 25% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 642 mg | 14% | |
*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.
