Low Carb Blueberry Swirl Ice Cream
Indulge your sweet tooth without the guilt with this creamy, dreamy Low Carb Blueberry Swirl Ice Cream! This keto-friendly dessert combines rich heavy cream and unsweetened almond milk for a luxuriously smooth texture, all while keeping the carbs in check. A vibrant swirl of homemade blueberry sauce made with fresh, juicy blueberries, a hint of zesty lemon, and low-carb sweetener adds a burst of fruity flavor to every bite. Perfect for summer days or anytime you’re craving a refreshing treat, this ice cream is easy to make, with or without an ice cream maker. Serve it straight from the freezer for a delightful low-carb dessert that’s both irresistible and diet-friendly.
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Recipe Information
Ingredients
- 2 cups Heavy whipping cream
- 1 cup Unsweetened almond milk
- 0.5 cup Erythritol or other low-carb sweetener
- 2 teaspoons Vanilla extract
- 0.5 teaspoon Xanthan gum
- 0.25 teaspoon Salt
- 1 cup Fresh blueberries
- 0.25 cup Water
- 1 tablespoon Lemon juice
- 2 tablespoons Sweetener for blueberry sauce (Erythritol or other)
Instructions
In a medium saucepan over medium heat, combine 1 cup of fresh blueberries, 1/4 cup of water, 1 tablespoon of lemon juice, and 2 tablespoons of sweetener. Stir occasionally until the mixture begins to boil and the blueberries start to burst, about 5 minutes.
Reduce the heat and simmer for another 10 minutes until the mixture thickens slightly. Remove from heat and let the blueberry sauce cool completely.
In a large mixing bowl, combine 2 cups of heavy whipping cream, 1 cup of unsweetened almond milk, and 0.5 cup of erythritol. Whisk together until the sweetener dissolves.
Add 2 teaspoons of vanilla extract, 0.5 teaspoon of xanthan gum, and 0.25 teaspoon of salt to the cream mixture. Whisk thoroughly to combine all ingredients.
If you have an ice cream maker, pour the cream mixture into the machine and churn according to the manufacturer's instructions, usually about 20 minutes.
Once the ice cream reaches a soft-serve consistency, gently fold in the cooled blueberry sauce to create swirls. Do not fully mix to retain the swirl effect.
Transfer the ice cream into a lidded, airtight container and freeze for at least 2 hours to firm up before serving.
If you do not have an ice cream maker, pour the cream mixture into a shallow container and freeze for 1 hour. Remove from freezer, stir to incorporate air, and smooth out any ice crystals. Repeat this every 30 minutes until the ice cream reaches your desired consistency, then swirl in the blueberry sauce.
Scoop and serve when ready!
Nutrition Facts
Calories |
1762 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.6 g | 210% | |
| Saturated Fat | 96.4 g | 482% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 480 mg | 160% | |
| Sodium | 914 mg | 40% | |
| Total Carbohydrate | 168.9 g | 61% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 16.4 g | ||
| Protein | 2.6 g | 5% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 437 mg | 34% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 233 mg | 5% | |
*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.
