Low Carb Blueberry Ice Cream Recipes

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:

• 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 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.