Keto Blueberry Ice Cream

Name: Low Carb Sugar Free Blueberry Ice Cream
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Ingredients: 1 cup heavy cream; 1 2/3 cups (frozen) blueberries; 1/2 cup powdered erythritol; 2 egg yolks; 1 whole egg; 1/2 lemon (juice)

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Nutrition facts per serving

One serving = 1 scoop of ice cream

Carbs
4.5g

Protein
3.3g

Fat
15.5g

Kcal.
173

Carbs

4.5g

Protein

3.3g

Fat

15.5g

Kcal.

173

Carbs = Net carbs

Time (min.)

Prep

Cook

Total

Prep

Cook

Total

If you’re searching for the perfect blueberry treat on a low carb diet, this sugar-free blueberry ice cream might be just what you need!

It comes with an intense blueberry flavor and only 4.5g net carbs per scoop – perfect for anyone who’s doing keto and doesn’t want to miss out on anything during summer!

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Ingredients

Servings:

ml heavy cream
g (frozen) blueberries
g powdered erythritol
egg yolks
whole egg
lemon (juice)

fl oz heavy cream
oz (frozen) blueberries
oz powdered erythritol
egg yolks
whole egg
lemon (juice)

cup heavy cream
cups (frozen) blueberries
cup powdered erythritol
egg yolks
whole egg
lemon (juice)

Step 1

g (frozen) blueberries

oz (frozen) blueberries

cups (frozen) blueberries

Add the blueberries into a small (non-stick) pot and set the heat to medium.

Let the blueberries simmer for about 10 minutes and stir them regularly while they cook.
You know the blueberries are perfect once their consistency starts to resemble that of blueberry jam.

Step 2

Purée the cooked blueberries with an immersion blender or in a food processor.

Step 3

ml heavy cream

fl oz heavy cream

cup heavy cream

Transfer the puréed blueberries back into the small pot from step 1 and add the heavy cream.

Step 4

Bring the heavy cream to a boil while stirring the mixture every now and then.

Remove the pot from the stove once the heavy cream boiled up and let the mixture cool down for about 10-15 minutes.

Step 5

g powdered erythritol, egg yolks, whole egg

oz powdered erythritol, egg yolks, whole egg

cup powdered erythritol, egg yolks, whole egg

Add the powdered erythritol and the eggs into a big bowl.
Whisk until you get a slightly frothy and pale mixture.

Keep in mind that the bowl should be big enough to fit both the erythritol-egg-mixture as well as the heavy-cream-mixture.

Step 6

Fill another small pot with water and place it on your stove.
Place the bowl with the erythritol-egg-mixture on top of the pot and bring the water to a boil.

Pour the heavy-cream-blueberry-mixture into the bowl with the erythritol-egg-mixture while constantly stirring.

Step 7

Keep stirring constantly for about 5-6 minutes.

The ice cream mixture is supposed to heat up, but it should never boil as this would cause the eggs to curdle.

Step 8

lemon (juice)

Let the ice cream mixture cool down for at least 30 minutes.

Add the fresh lemon juice after the 30 minutes are over and before you proceed to the next step.

Step 9 – With ice cream maker

Follow the instructions of your ice cream maker.

Step 9 – Without ice cream maker

Place the bowl with the liquid ice cream mixture in your freezer and stir it once every hour.

After about 4-5 hours in the freezer, the ice cream will have a perfect consistency: creamy and soft, just like your favorite store-bought ice cream.

Step 10

Serve the keto blueberry ice cream with a 2.2″ ice cream scoop.

Storage

We recommend storing the low carb blueberry ice cream in an air-tight container.
It will keep its’ taste and consistency for about 1-2 weeks, that’s why we recommend consuming it within that time.

It’s completely normal if the ice cream is rock solid after it’s been in the freezer for a while.
To enjoy creamy ice cream at any time, you should take it out of the freezer at least 15-20 minutes before eating.