Keto Blueberry Swirl Ice Cream

Indulge in the creamy, guilt-free delight of Keto Blueberry Swirl Ice Cream, a low-carb frozen treat that perfectly balances velvety richness with fruity freshness. Made with a luscious blend of heavy cream, unsweetened almond milk, and erythritol, this keto-friendly ice cream is a dream come true for those seeking a sugar-free dessert. The vibrant blueberry swirl, crafted with fresh or frozen blueberries, a hint of lemon juice, and a touch of natural sweetness, adds a burst of flavor and an eye-catching marbled effect. With just 30 minutes of prep time and a smooth, custard-like base, this recipe promises a homemade ice cream experience that rivals any store-bought version. Perfect for summer evenings or anytime you crave a refreshing sweet treat, it’s an irresistible option for keto dieters and ice cream lovers alike.

Nutriscore Rating: 54/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 8

Ingredients

• 2 cups Heavy cream
• 1 cup Unsweetened almond milk
• 0.75 cup Erythritol sweetener
• 2 teaspoons Vanilla extract
• 4 large Egg yolks
• 1 cup Fresh or frozen blueberries
• 1 tablespoon Lemon juice
• 2 tablespoons Water

Directions

Step 1

In a small saucepan over medium heat, combine the blueberries, 2 tablespoons of erythritol, lemon juice, and water. Cook for about 5-7 minutes or until the blueberries have burst and the mixture has thickened into a jam-like consistency. Set aside to cool.

Step 2

In a separate saucepan, combine heavy cream and almond milk. Heat over medium-low until the mixture is hot but not boiling.

Step 3

Meanwhile, in a mixing bowl, whisk together the egg yolks and remaining erythritol until well combined.

Step 4

Remove the hot cream mixture from heat. Slowly whisk about 1/2 cup of the hot cream into the egg yolk mixture to temper the eggs, then gradually whisk the egg yolk mixture back into the saucepan with the remaining cream.

Step 5

Return the saucepan to low heat. Stir constantly until the mixture thickens enough to coat the back of a spoon (about 5-7 minutes). Do not let it boil.

Step 6

Remove from heat and stir in the vanilla extract. Allow to cool at room temperature for about 20 minutes, then cover and refrigerate for at least 4 hours or overnight until thoroughly chilled.

Step 7

Churn the chilled ice cream base in an ice cream maker according to the manufacturer's instructions until thick and creamy.

Step 8

Layer the churned ice cream in a freezer-safe container, alternating with spoonfuls of the cooled blueberry mixture. Use a knife to gently swirl the blueberry mixture through the ice cream without fully mixing.

Step 9

Cover and freeze the ice cream for at least 2 hours or until firm before serving.

Nutrition Facts

Serving size	(1170.5g)

Amount per serving	% Daily Value*
Calories	1981.4

Total Fat 181.7g	0%
Saturated Fat 102.8g	0%
Polyunsaturated Fat 0.7g
Cholesterol 1218mg	0%
Sodium 340.1mg	0%
Total Carbohydrate 204.7g	0%
Dietary Fiber 3.8g	0%
Total Sugars 16.6g
Protein 13.5g	0%

Vitamin D 161.0IU	0%
Calcium 526.5mg	0%
Iron 3.1mg	0%
Potassium 306.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 65.2%

Protein: 2.2%

Carbs: 32.6%