Keto Blueberry Ice Cream Recipes

BLUEBERRY ICE CREAM

Steps:

• In a saucepan heat the blueberries with the water and cook for 5 minutes on a medium heat.
• Remove from the heat, allow to cool and blend.
• In a bowl whisk the heavy cream to soft firm peaks.
• Add the sour cream, vanilla and powdered erythritol and whisk.
• Stir in the blueberries and either mix well to thoroughly combine or gently mix for a blueberry swirl.
• Spoon into a 9 x 5 inch loaf pan or any container suitable for freezing.
• Cover with clingfilm and place in the freezer for at least 6 hours.
• Scoop and serve.

BLUEBERRY KETO ICE CREAM IN THE BLENDER

Steps:

• Add all the ingredients to a high speed blender or food processor.
• Blend on high and scrape down the sides occasionally to get all the ingredients mixed well.
• Once the mixture is nice and creamy eat as is or spoon into a shallow freezer safe container.
• Freeze for a 4-6 hours for a harder ice cream. Note it might get very hard when frozen completely. Just leave out on the counter for 15-20 minutes to soften. Or microwave for 30-60 seconds until soft enough to scoop.

KETO CREAMY BLUEBERRY ICE CREAM

Steps:

• Place blueberries in a small saucepan with lemon juice, water, sweetener and cinnamon. Cook over low heat until simmering. Cover and simmer for 7 - 10 minutes until berries have burst.
• Transfer berry mixture to a blender or food processor and pulse until smooth.
• Pour blueberry puree back into the saucepan. Cover and bring to a boil over low heat. Cook 20 - 25 minutes until mixture has thickened into a syrup and coats the back of a spoon. Remove from heat and allow to cool.
• Add almond milk, cream, sweetener, vodka and salt to the blender. Pulse until well combined.
• Pour the cooled blueberry puree over the cream mixture and pulse until the puree is incorporated into the ice cream base and no white streaks remain. Scrape down the sides if needed.
• Transfer the mixture to an ice cream maker and process to the soft-serve stage according to manufacturers instructions. Transfer to freezer-safe containers and freeze until firm enough to scoop.

KETO BLUEBERRY ICE CREAM

Steps:

• Freeze the canister of your ice cream maker for at least 24 hours before making ice cream.
• Mix together blueberries, lemon juice and sweetener in a medium sized sauce pan.
• p id="instruction-step-3">3. Heat over Medium heat until the liquid is released from the berries and comes to a boil, 5 minutes. Lower heat to Low and simmer for 15 minutes until most of the liquid has evaporated. Stir occasionally as it simmers.
• d="instruction-step-4">4. Add cooked blueberries to a resealable container and chill in the refrigerator for 1-2 hours until completely cold.
• instruction-step-5">5. Add blueberries, cream, almond milk and eggs to a blender and puree for 1 minute until smooth.
• nstruction-step-6">6. Add to the canister of your ice cream mixer and churn according to the manufacturers instructions, usually between 20-35 minutes. The ice cream should be the consistency of soft serve ice cream.
• truction-step-7">7. Add ice cream to a resealable container and freeze for 3-4 hours until hardened. When you are ready to eat the ice cream, you should leave it out on the counter for 20-30 minutes to soften and become more scoopable.
• uction-step-8">8. Can be stored in the freezer for 2 weeks, but the texture will become grainy after a few days.

BLUEBERRY PIE ICE CREAM {AIP, KETO, VEGAN, LOW HISTAMINE}

Steps:

• Add all ingredients to a small sauce pan. Bring to a boil over medium heat, then cover and reduce heat to medium-low to maintain a simmer.
• Let mixture simmer until berries have burst and begin to break down, about 15 minutes. Remove cover and stir well. Continue cooking uncovered until mixture thickens and easily coats the back of a wooden spoon, about 10-15 minutes more. Most of the liquid should be evaporated.
• Remove from heat and let cool completely before using.
• Preheat oven to 325 degrees F, and line a small baking sheet with parchment or a Silpat.
• Add flours and salt to a medium bowl and whisk to combine, breaking up any clumps. Mix in vanilla, butter or oil, and honey or maple syrup, and stir until mixture forms a smooth dough.
• Turn dough out onto prepared baking sheet and press into one large even cookie, about 1/4 inch thick. Use a small piece of parchment if the dough is too sticky. Sprinkle maple or coconut sugar on top. Transfer to preheated oven and bake for 10-12 minutes until golden brown, dry, and set.
• Let cool completely before breaking into pieces.
• Add all ingredients, except eggs, to a blender or food processor and blend until smooth. To prepare gelatin eggs, add 1/2 cup water to a small sauce pan and sprinkle gelatin on top. Turn heat to low-medium and let bloom for a couple of minutes until mixture begins to gel. Whisk until all gelatin is incorporated and mixture is smooth. Add to blender and pulse until everything is combined.
• Transfer mixture to an ice cream maker and follow the instructions provided with your machine.
• Add prepared ice cream, blueberry jam, and 2/3 of cookie chunks to a large bowl. Gently fold together, being sure to leave visible large chunks of cookie and swirls of jam. Cover bowl tightly with wrap, or transfer to a loaf pan and wrap well. Let freeze at least one hour before scooping, or enjoy as-is for a soft-serve consistency. Garnish with extra cookie crumbs before serving, if desired.
• Serve alongside our summer fruit galettes, or on its own.

LOW-CARB BLUEBERRY ICE CREAM

Steps:

• Using a high-speed blender, blend all ingredients together for several seconds
• Pour blended mixture into your ice cream maker
• Let the ice cream maker work its magic and dig in!

KETO BLUEBERRY ICE CREAM

Steps:

• Use emulsion blender to combine creams until stiff. Add half the berries and blend, stir in remaining blueberries.

KETO NO-CHURN BLUEBERRY-MAPLE ICE CREAM

Steps:

• Combine heavy cream, blueberries, sweetener, vodka, maple extract, xanthan gum and salt in a wide-mouth pint-sized jar. Using an immersion blender and an up and down motion, blend cream mixture for 60 to 75 seconds, or until cream has thickened and soft peaks have formed
• Cover jar and place in the freezer, stirring every 30 to 40 minutes, until ice cream reaches an ideal consistency, 3 to 4 hours.

LOW CARB BLUEBERRY ICE CREAM

Steps:

• Add the heavy cream, frozen blueberries, and cocoa nibs to the food processor.
• Pulse all ingredients for 30 seconds.
• Scoop combined ingredients into a bowl.
• Garnish your ice cream with the remaining blueberries.

KETO BLUEBERRY ICE CREAM RECIPE [DAIRY-FREE]

Steps:

• Add the blueberries and a small splash of water to a small pan. Cook over low heat, making sure to softly crush the berries while cooking. After most of the moisture has evaporated and you have a jam-like consistency, remove from heat. Allow mixture to cool completely.
• Shake the cans of coconut milk well before pouring into a large bowl. Whisk out any lumps, then whisk in the erythritol and stevia, if desired.
• Pour the coconut mixture into the ice cream maker and churn according to manufacturer's instructions.
• Transfer the ice cream to a freezer container, swirling in the blueberry mixture as you do so. For a more even blueberry flavor, add the blueberry mix to the ice cream maker when you add the coconut milk.
• Store covered in the freezer and enjoy.

LOW CARB SUGAR FREE BLUEBERRY ICE CREAM

Steps:

• 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. Purée the cooked blueberries with an immersion blender or in a food processor. Transfer the puréed blueberries back into the small pot from step 1 and add the heavy cream. 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. Add the powdered erythritol and the eggs into a big bowl. Whisk until you get a slightly frothy and pale mixture. 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. Keep stirring constantly for about 5-6 minutes. 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. 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. Serve the keto blueberry ice cream with an ice cream scoop.

KETO BLUEBERRY PIE

Steps:

• In a mixing bowl, add the dry ingredients and mix well. Chop the butter into small cubes.
• In a high speed blender or food processor, add all your ingredients and blend well, until a fine and crumbly texture remains.
• Form two smooth balls with the dough and cover them completely in plastic wrap. Refrigerate the dough for at least two hours.
• Preheat the oven to 180C/350F. Grease a 9-inch pie dish and set aside.
• In a small saucepan, add the blueberry filling into a small saucepan and place over low heat. Once it begins to simmer, gently stir it for 4-5 minutes, before removing it from the heat.
• Place the two balls of dough amongst two pieces of parchment paper. Roll out the dough, allowing one of them to be larger than the other. Place the larger of the two pieces of dough into the pie pan, allowing the sides to overhang. Fill the pie with the filling and spread it out until it is mostly even. Top with the second layer of dough, and crimp the sides. Brush with the egg wash.
• Place the pie in the oven and bake for 45-50 minutes, or until golden brown on top. Remove the pie from the oven and let it cool for several minutes, before serving.