Low-Carb Blueberry Ice Cream Recipe

🌿 Low-Carb Blueberry Ice Cream Recipe

Ingredients:

• 1 ½ cups fresh or frozen blueberries

• 2 tbsp powdered erythritol (or preferred low-carb sweetener)

• 1 tsp lemon juice

• 1 ½ cups heavy cream (chilled)

• ½ cup unsweetened almond milk (or coconut milk)

• 1 tsp vanilla extract

• Pinch of salt

Instructions:

1. Cook Blueberries

   • In a small saucepan, add blueberries, sweetener, and lemon juice.

   • Cook over medium heat for 5–7 minutes until berries soften and release juice.

   • Mash lightly with a fork, then cool completely.

2. Make Cream Base

   • In a mixing bowl, whisk together heavy cream, almond milk, vanilla, and salt until smooth.

3. Combine

   • Stir in the cooled blueberry mixture.

   • Chill in the refrigerator for 30–60 minutes for best results.

4. Churn

   • Pour mixture into an ice cream maker and churn according to manufacturer’s instructions (about 20–25 minutes).

   No Ice Cream Maker?

   • Pour into a freezer-safe container, stir every 30 minutes for the first 2–3 hours to prevent ice crystals.

5. Freeze & Serve

   • Transfer to a lidded container, freeze for 3–4 hours until firm.

   • Scoop, serve, and enjoy your creamy low-carb blueberry ice cream!

❓Q&A

Q: Can I use frozen blueberries?
A: Yes! Frozen blueberries work perfectly, just cook them down the same way.

Q: How do I make it dairy-free?
A: Replace heavy cream with full-fat coconut cream and almond milk with coconut milk.

Q: Can I add extra flavor?
A: Yes! Add a swirl of sugar-free blueberry jam or a sprinkle of lemon zest for brightness.

Q: How long does it last in the freezer?
A: Up to 2 weeks, but for the creamiest texture enjoy within the first 3–4 days.

Q: Can I make it softer without an ice cream maker?
A: Add 1–2 tsp of vodka or glycerin before freezing—this helps reduce iciness.