Description
Creamy, refreshing, and bursting with blueberry flavor — this sugar-free ice cream is low-carb, keto-friendly, and made with just a few simple ingredients!
Ingredients
2 cups fresh or frozen blueberries
1 cup heavy cream or full-fat coconut cream (for dairy-free)
¼ cup powdered erythritol, monk fruit sweetener, or allulose
½ tsp vanilla extract
Pinch of salt
Optional: 1 tbsp lemon juice for a tangy twist
Optional mix-ins: crushed nuts, cacao nibs, or sugar-free chocolate chunks
Instructions
In a blender or food processor, combine blueberries, sweetener, vanilla, and salt. Blend until smooth.
Add heavy cream (or coconut cream) and pulse until just combined (leave small berry chunks if desired).
Optional: Stir in lemon juice or mix-ins like crushed nuts or chocolate chunks.
Pour the mixture into a loaf pan or container with a lid.
Freeze for at least 4–6 hours or until firm.
Scoop and serve your creamy, guilt-free blueberry ice cream straight from the freezer!
- Prep Time: 10 min
- Cook Time: 4 hrs
Nutrition
- Serving Size: 4
- Calories: 140
- Fat: 10g
- Carbohydrates: 4g
- Protein: 3g