Keto Creamy Blueberry Ice Cream
A low carb dessert with blueberries an cream with only 4.3 net carbs per serving. Simple to make and includes dairy-free option!
For the Ice Cream Base
- 1 cup almond milk, unsweetened
- 2 cups heavy cream use Coconut Cream for dairy-free option
- 1/2 cup granulated erythritol or erythritol blend
- 2 tbsp vodka or favorite booze use 1 tbsp MCT oil for alcohol-free option
- 1/4 tsp table salt
To Make the Blueberry Puree
Place blueberries in a small saucepan with lemon juice, water, sweetener and cinnamon. Cook over low heat until simmering. Cover and simmer for 7 - 10 minutes until berries have burst.
Transfer berry mixture to a blender or food processor and pulse until smooth.
Pour blueberry puree back into the saucepan. Cover and bring to a boil over low heat. Cook 20 - 25 minutes until mixture has thickened into a syrup and coats the back of a spoon. Remove from heat and allow to cool.
To Make the Ice Cream Base
Add almond milk, cream, sweetener, vodka and salt to the blender. Pulse until well combined.
Pour the cooled blueberry puree over the cream mixture and pulse until the puree is incorporated into the ice cream base and no white streaks remain. Scrape down the sides if needed.
Transfer the mixture to an ice cream maker and process to the soft-serve stage according to manufacturers instructions. Transfer to freezer-safe containers and freeze until firm enough to scoop.
Serving: 0.5cup | Calories: 142kcal | Carbohydrates: 4.9g | Protein: 1.3g | Fat: 12.9g | Cholesterol: 39.2mg | Sodium: 73.6mg | Fiber: 0.6g | Sugar: 3.5g | Vitamin A: 7640IU | Vitamin C: 3mg | Calcium: 679mg