Low Carb Homemade Blueberry Ice Cream
Indulge guilt-free with this Low Carb Homemade Blueberry Ice Cream—an irresistible treat that's bursting with the bright, fruity goodness of fresh blueberries while staying light on carbs. Perfect for a keto-friendly dessert, this creamy delight is sweetened with granulated erythritol, making it sugar-free yet satisfyingly sweet. Enhanced with a hint of vanilla and a splash of tangy lemon juice, the recipe strikes the perfect balance of flavors. A low-carb thickener ensures the ideal indulgent texture, while heavy cream and whole milk create a luscious base. Whipped up in just minutes of prep time and churned to perfection in an ice cream maker, this blueberry ice cream is a healthier take on a classic favorite. Serve it chilled for a refreshing summer dessert that's sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Fresh blueberries
- 0.75 cup Granulated erythritol sweetener
- 2 cups Heavy cream
- 1 cup Whole milk
- 1 teaspoon Vanilla extract
- 1 tablespoon Lemon juice
- 0.5 teaspoon Low carb thickener (like xanthan gum)
Instructions
Start by rinsing the fresh blueberries under cold water. Once cleaned, place them in a medium saucepan.
Add 0.25 cup of the granulated erythritol sweetener and the lemon juice to the saucepan with the blueberries.
Heat the mixture over medium heat, gently stirring to combine. As the blueberries start to soften, mash them slightly with a fork or potato masher to release their juices.
Allow the blueberry mixture to simmer for about 10 minutes until it thickens slightly. Remove from heat and let it cool to room temperature.
In a large bowl, whisk together the heavy cream, whole milk, the remaining 0.5 cup of erythritol, vanilla extract, and low carb thickener.
Once the blueberry mixture is cooled, gently fold it into the cream mixture. Ensure the mixture is well combined for even flavor distribution.
Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. This usually takes about 20 minutes until the ice cream reaches a soft-serve consistency.
For firmer ice cream, transfer the churned mixture into an airtight container and freeze for an additional 2 to 3 hours or until firm.
Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly, making it easier to scoop.
Serve the blueberry ice cream in bowls or cones and enjoy!
Nutrition Facts
Calories |
1903 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.6 g | 216% | |
| Saturated Fat | 100.7 g | 504% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 509 mg | 170% | |
| Sodium | 253 mg | 11% | |
| Total Carbohydrate | 195.4 g | 71% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 35.1 g | ||
| Protein | 9.5 g | 19% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 315 mg | 24% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 561 mg | 12% | |
*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.
