Low Carb Dairy-Free Blueberry Pancake Ice Cream
Indulge in the ultimate guilt-free dessert with this Low Carb Dairy-Free Blueberry Pancake Ice Cream. Combining the rich silkiness of coconut milk with bursts of sweet, tangy blueberries, this recipe redefines healthier treats. Mini almond flour pancakes add a delightful texture, while erythritol keeps the sweetness in check for a treat that's low in carbs yet full of flavor. Perfect for dairy-free and keto-friendly diets, this ice cream strikes the ideal balance between creamy indulgence and nutritional mindfulness. Whether you're craving something unique or looking for a wholesome dessert, this frozen delight will satisfy your sweet tooth without compromise.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 ml Coconut milk
- 150 g Fresh or frozen blueberries
- 75 g Erythritol
- 1 teaspoon Vanilla extract
- 50 g Almond flour
- 1 teaspoon Baking powder
- 2 large Eggs
- 120 ml Unsweetened almond milk
- 2 tablespoons Coconut oil
Instructions
Begin by preparing the blueberry syrup. In a small saucepan over medium heat, add 75g of the blueberries and half of the erythritol. Cook until the blueberries have broken down and the mixture has thickened slightly. Set aside and allow to cool.
In a mixing bowl, whisk together the almond flour, baking powder, and a pinch of salt.
In another bowl, beat the eggs and mix in the almond milk, remaining erythritol, and vanilla extract until smooth.
Combine the wet ingredients with the dry ingredients, mixing until a batter forms.
Heat a non-stick pan or skillet over medium heat and grease lightly with coconut oil. Pour small amounts of batter to form mini pancakes. Cook until bubbles form on the surface and edges are firm, then flip to cook the other side. Once all pancakes are cooked, allow them to cool completely.
In a blender, combine the coconut milk, remaining blueberries, and the cooled blueberry syrup. Blend until completely smooth.
Chop the cooled pancakes into small bite-sized pieces and gently fold them into the blueberry coconut milk mixture.
Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, usually about 20-25 minutes.
Transfer the soft ice cream into a lidded container and freeze for at least 2 hours before serving.
Before serving, allow the ice cream to sit at room temperature for a few minutes to soften slightly for easier scooping.
Nutrition Facts
Calories |
946 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.1 g | 83% | |
| Saturated Fat | 28.6 g | 143% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 731 mg | 32% | |
| Total Carbohydrate | 146.9 g | 53% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 45.6 g | ||
| Protein | 25.1 g | 50% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 411 mg | 32% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 666 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.
