Introduction:

Finding the perfect keto-friendly dessert that satisfies your cravings for something sweet and refreshing without compromising your low-carb lifestyle can be a challenge. But the Keto Blueberry Ice Cream is a delicious solution to that problem. This recipe combines the rich creaminess of ice cream with the tart sweetness of fresh blueberries, all while being low in carbs and sugar. It’s a perfect treat for anyone following the Keto diet or simply looking for a healthier dessert option.

This Keto Blueberry Ice Cream is made with simple, wholesome ingredients and requires minimal preparation. Unlike store-bought ice creams, which can be loaded with hidden sugars and preservatives, this homemade version ensures you’re getting the best of both flavor and nutrition. Packed with antioxidants from the fresh blueberries and healthy fats from the coconut milk or heavy cream, this dessert is not only keto-friendly but also rich in taste and texture.

Whether you enjoy it on its own or as a topping for your favorite keto desserts, this Keto Blueberry Ice Cream is a versatile and delightful treat that the whole family will love. In this guide, we will cover every aspect of making this ice cream—from the ingredients to the preparation process and the nutritional breakdown—so you can make it at home with ease.

Ingredients for Keto Blueberry Ice Cream:

Base Ingredients:

  • 1 1/2 cups fresh blueberries (or frozen blueberries, thawed)
  • 2 cups heavy cream (for a rich, creamy base; use coconut cream for dairy-free)
  • 1 cup unsweetened almond milk (or any low-carb milk alternative)
  • 1/4 cup powdered erythritol or your preferred low-carb sweetener (adjust sweetness to taste)
  • 1 tablespoon vanilla extract (for added depth of flavor)
  • 1/2 teaspoon lemon juice (optional, for a hint of citrus to balance the sweetness)
  • 1/4 teaspoon salt (enhances flavor and balances sweetness)
  • 4 large egg yolks (to add richness and help create a smooth, custard-like texture)
  • 1 teaspoon xanthan gum (optional, for smoothness and to prevent ice crystals)

Equipment Needed:

  • Blender or food processor (to puree the blueberries)
  • Medium saucepan (for making the base)
  • Whisk (for stirring and incorporating the egg yolks)
  • Ice cream maker (for churning the ice cream)
  • Measuring spoons and cups
  • Mixing bowls
  • Fine-mesh strainer (optional, to strain out blueberry pulp for a smoother ice cream)

Step-by-Step Instructions for Making Keto Blueberry Ice Cream:

Step 1: Prepare the Blueberries

Start by washing the blueberries thoroughly. If using fresh blueberries, rinse them well under cold water. If you’re using frozen blueberries, be sure to thaw them first. Once the blueberries are ready, blend them in a food processor or blender until smooth. You can strain the blueberry puree through a fine-mesh sieve if you prefer a smoother ice cream without any pulp, but this is optional. Set the blueberry puree aside.

Step 2: Prepare the Ice Cream Base

In a medium saucepan, combine 1 1/2 cups of heavy cream and 1 cup of unsweetened almond milk over medium heat. Stir frequently to ensure the mixture doesn’t burn or scald. Heat the mixture until it is hot but not boiling. While the cream mixture is heating, whisk together 4 large egg yolks and 1/4 cup of powdered erythritol in a separate bowl until the yolks are well-beaten and the mixture is smooth.

Once the cream mixture is hot, slowly pour a little of the hot cream into the egg yolks while whisking constantly. This step is known as tempering the eggs, and it helps to prevent them from curdling when added to the hot cream. Gradually whisk in the rest of the cream mixture until everything is well incorporated.

Step 3: Cook the Custard Base

Return the entire mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon or heat-resistant spatula. Continue to cook until the custard thickens and coats the back of the spoon. This process should take about 5-7 minutes. Be sure not to overheat the mixture, as it could cause the eggs to scramble. If you have a thermometer, the mixture should reach about 170°F (77°C).

Once the custard has thickened, remove the saucepan from the heat. Stir in the 1 tablespoon of vanilla extract, 1/2 teaspoon of lemon juice (if using), and a pinch of salt. Let the custard cool slightly before adding the blueberry puree.

Step 4: Combine Blueberries with Custard

Once the custard base has cooled down enough, stir in the prepared blueberry puree. The combination of the rich custard and fresh blueberries creates a vibrant, creamy mixture that will form the base of your ice cream. If you prefer a more intense blueberry flavor, feel free to add additional blueberry puree or adjust the sweetness to your liking by adding more erythritol or another sweetener.

Step 5: Churn the Ice Cream

At this point, you can transfer the blueberry mixture to your ice cream maker. Follow the manufacturer’s instructions for churning the ice cream. Typically, this process will take about 20-25 minutes. During churning, the mixture will begin to thicken and turn into a smooth, creamy consistency.

If you don’t have an ice cream maker, you can place the mixture in a shallow dish and freeze it. Every 30 minutes, stir the mixture with a fork to break up any ice crystals. Repeat this process for 3-4 hours until the ice cream reaches a scoopable consistency.

Step 6: Freeze the Ice Cream

Once the ice cream has been churned to the desired consistency, transfer it into an airtight container. Smooth the top with a spatula and cover it with a piece of wax paper or plastic wrap to prevent ice crystals from forming. Freeze the ice cream for at least 4 hours, or until it is firm.

Step 7: Serve and Enjoy

Once the Keto Blueberry Ice Cream is frozen and firm, it’s ready to be served! Scoop the ice cream into bowls or cones, and enjoy a delicious, creamy, and refreshing dessert. You can garnish with extra blueberries or a drizzle of sugar-free chocolate sauce for an extra touch of indulgence.

Tips for Making the Best Keto Blueberry Ice Cream:

  1. Use Full-Fat Dairy for the Best Texture: The higher fat content in heavy cream or coconut cream helps create a smoother, creamier texture in keto ice cream. Avoid using lower-fat dairy options, as they may lead to a less satisfying texture.
  2. Sweeten to Taste: Everyone’s taste preferences vary, so be sure to adjust the sweetness level according to your own preferences. If you like your ice cream sweeter, add a bit more erythritol or your favorite low-carb sweetener.
  3. Add Mix-ins: If you’d like to add more texture or flavor to your ice cream, you can incorporate chopped nuts (such as almonds or pecans), keto chocolate chips, or even a few pieces of keto-friendly granola. These can be mixed in during the last few minutes of churning.
  4. Dairy-Free Options: If you prefer a dairy-free version, substitute the heavy cream with coconut cream, and make sure the almond milk you use is unsweetened.
  5. Prevent Ice Crystals: Using a stabilizer like xanthan gum can help keep the texture smooth and prevent ice crystals from forming. Just a small amount (about 1/2 teaspoon) can make a big difference in the final result.

Nutritional Information (Per Serving):

This recipe yields approximately 8 servings. Here’s the nutritional breakdown for one serving (about 1/2 cup):

  • Calories: 190
  • Fat: 18g
  • Protein: 3g
  • Carbohydrates: 7g
  • Fiber: 3g
  • Net Carbs: 4g
  • Sugar: 2g
  • Cholesterol: 75mg
  • Sodium: 30mg
  • Calcium: 60mg

WW SmartPoints Breakdown:

For those following the Weight Watchers (WW) program, the SmartPoints for this dessert are as follows:

  • WW SmartPoints (Green Plan): 5 SmartPoints per serving
  • WW SmartPoints (Blue Plan): 4 SmartPoints per serving
  • WW SmartPoints (Purple Plan): 3 SmartPoints per serving

This makes it an excellent choice for anyone looking for a low-carb, delicious treat that won’t derail their progress on WW.

Conclusion:

The Keto Blueberry Ice Cream is a must-try dessert for anyone on the Keto diet or anyone looking to enjoy a refreshing, low-carb treat without the sugar. This recipe provides a rich, creamy texture paired with the fresh, fruity flavor of blueberries, making it the perfect summer dessert or year-round indulgence. By using healthy fats, low-carb sweeteners, and fresh ingredients, this homemade ice cream offers a healthy, guilt-free way to satisfy your sweet cravings.

Whether you’re enjoying it after a meal, as a snack, or as a refreshing treat on a hot day, this Keto Blueberry Ice Cream is a crowd-pleaser that’s simple to make and even easier to enjoy. With its smooth texture, vibrant flavor, and low-carb profile, it’s a fantastic addition to your keto-friendly recipe collection. Enjoy every bite of this creamy, satisfying dessert while staying on track with your health goals!