Keto Blueberry Ice Cream
Ingredients
2 cups heavy whipping cream
1 cup unsweetened almond milk
1½ cups fresh or frozen blueberries
⅔ cup powdered erythritol or allulose
4 oz (115 g) full-fat cream cheese, softened
1 teaspoon vanilla extract
1 tablespoon lemon juice
¼ teaspoon xanthan gum (optional, for a creamier texture)
Pinch of salt
Instructions
In a small saucepan, combine the blueberries and lemon juice. Cook over medium heat for 5–7 minutes, stirring occasionally, until the berries soften. Let cool.
Blend the cooked blueberries until smooth, or leave slightly chunky if you prefer bits of fruit.
In a large bowl, beat the softened cream cheese until smooth.
Add the powdered sweetener, vanilla, salt, almond milk, and blueberry puree. Mix well.
Slowly whisk in the heavy cream until fully combined. Sprinkle in the xanthan gum while whisking, if using.
Chill the mixture in the refrigerator for at least 2 hours.
Pour into an ice cream maker and churn according to the manufacturer’s instructions (about 20–25 minutes).
For a firmer texture, transfer to a freezer-safe container and freeze for 2–4 hours before serving.
No Ice Cream Maker Method
Pour the chilled mixture into a shallow freezer-safe container.
Freeze for 4–6 hours, stirring vigorously every 30–45 minutes during the first 3 hours to reduce ice crystals.
Optional Mix-Ins
Chopped pecans or walnuts
Sugar-free white chocolate chips
Lemon zest
Unsweetened shredded coconut
Nutrition (Approximate, per serving, based on 8 servings)
Calories: 290
Net Carbs: 4–5 g
Protein: 2 g
Fat: 30 g
