Keto Dairy-Free Blueberry Pancake Ice Cream
Indulge in the creamy decadence of Keto Dairy-Free Blueberry Pancake Ice Cream, a delightful fusion of indulgence and health-conscious eating. This innovative treat combines luscious coconut cream and almond milk with bursts of juicy blueberries, folded together with fluffy, grain-free blueberry pancake pieces for an irresistible texture. Sweetened naturally with keto-friendly erythritol and infused with a hint of vanilla, this frozen dessert is both dairy-free and low-carb, making it perfect for those following a keto diet or seeking a dairy-free option. Whether churned in an ice cream maker or gently frozen by hand, this recipe is easy to prepare and delivers the ultimate summer indulgence. Serve it as a refreshing treat on a warm day or as a unique dessert that’s sure to impress!
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Ingredients
- 400 ml Coconut cream
- 120 ml Unsweetened almond milk
- 50 g Erythritol
- 1 tsp Vanilla extract
- 150 g Fresh blueberries
- 30 g Almond flour
- 0.5 tsp Baking powder
- 1 tbsp Coconut oil
- 1 large Egg
- 0.25 tsp Salt
Directions
Step 1
Prepare the blueberry pancake batter by combining almond flour, baking powder, and salt in a bowl. In another bowl, whisk together the egg and coconut oil. Mix the wet and dry ingredients together until smooth.
Step 2
Gently fold in 50g of fresh blueberries into the pancake batter.
Step 3
On a heated non-stick pan, pour small amounts of batter to form mini pancakes. Cook each side until golden brown. Allow the pancakes to cool completely.
Step 4
In a blender, combine remaining blueberries (100g), coconut cream, almond milk, erythritol, and vanilla extract. Blend until smooth and creamy.
Step 5
Transfer the liquid mixture into an ice cream maker and churn according to the manufacturer's instructions, or freeze the mixture for 2 hours, stirring every 30 minutes to maintain a smooth texture.
Step 6
Break cooled pancakes into small pieces and fold into the semi-frozen ice cream.
Step 7
Transfer the ice cream into a freezer-safe container and let it set in the freezer for an additional 2-3 hours or until it reaches the desired consistency.
Step 8
Scoop and enjoy your Keto Dairy-Free Blueberry Pancake Ice Cream!
Nutrition Facts
| Serving size | (831.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1942.6 |
| Total Fat 103.9g | 0% |
| Saturated Fat 76.9g | 0% |
| Polyunsaturated Fat 3.2g | |
| Cholesterol 219.5mg | 0% |
| Sodium 1143.3mg | 0% |
| Total Carbohydrate 293.4g | 0% |
| Dietary Fiber 7.8g | 0% |
| Total Sugars 222.9g | |
| Protein 19.5g | 0% |
| Vitamin D 98.3IU | 0% |
| Calcium 330.0mg | 0% |
| Iron 3.3mg | 0% |
| Potassium 642.4mg | 0% |
Source of Calories