Sugar-Free Blueberry Swirl Ice Cream
Indulge in the creamy decadence of Sugar-Free Blueberry Swirl Ice Cream, a luscious treat that's as guilt-free as it is irresistible. This homemade ice cream blends the rich, velvety texture of a custard base—crafted with heavy cream, unsweetened almond milk, and egg yolks—with a vibrant, naturally sweetened blueberry swirl. Made entirely without refined sugar, this recipe uses your favorite granulated sugar substitute, like erythritol or allulose, making it perfect for keto, diabetic-friendly, or low-carb diets. Bursting with fresh blueberry flavor and featuring a dreamy marbled effect, this ice cream is easy to prepare with a simple ice cream maker. Serve it for a refreshing dessert that’s as beautiful as it is satisfying, perfect for summer days or any time you’re craving something sweet and light.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup fresh blueberries
- 2 tablespoons water
- 2 tablespoons granulated sugar substitute (such as erythritol or allulose)
- 2 cups heavy cream
- 1 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 0.5 cup granulated sugar substitute (such as erythritol or allulose)
- 0.25 teaspoon salt
- 4 egg yolks
Instructions
In a small saucepan, combine blueberries, water, and 2 tablespoons of granulated sugar substitute. Cook over medium heat until the blueberries have broken down and the mixture has thickened slightly, about 5-7 minutes. Set aside to cool.
In a medium saucepan, combine heavy cream, almond milk, and vanilla extract. Heat over medium-low heat until bubbles form around the edges, but do not let it boil.
In a separate bowl, whisk together 1/2 cup granulated sugar substitute, salt, and egg yolks until well combined and creamy.
Slowly pour about half of the hot cream mixture into the egg yolk mixture while whisking constantly to temper the eggs.
Pour the tempered egg mixture back into the saucepan with the remaining cream. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture thickly coats the back of the spoon, about 5-7 minutes. Do not allow it to boil.
Pour the custard mixture through a fine-mesh sieve into a clean bowl to remove any cooked bits of egg. Cover with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Chill in the refrigerator for at least 4 hours or overnight.
Once chilled, freeze the custard in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.
Transfer half of the churned ice cream into an airtight container. Spoon half of the blueberry mixture over the ice cream and gently swirl with a knife to create a marbled effect.
Repeat with the remaining ice cream and blueberry mixture.
Cover the ice cream container and freeze for at least 2 hours until firm before serving.
Nutrition Facts
Calories |
1955 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.6 g | 233% | |
| Saturated Fat | 102.8 g | 514% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1218 mg | 406% | |
| Sodium | 929 mg | 40% | |
| Total Carbohydrate | 168.8 g | 61% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 15.9 g | ||
| Protein | 13.3 g | 27% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 525 mg | 40% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 282 mg | 6% | |
*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.
