Low Carb Dairy-Free Blueberry Pancake Ice Cream
Experience the ultimate guilt-free indulgence with this Low Carb Dairy-Free Blueberry Pancake Ice Cream, a unique frozen dessert that combines the comforting flavors of fluffy pancakes and the tart-sweet burst of juicy blueberries. Made with creamy coconut milk, almond flour, and a touch of erythritol for natural sweetness, this recipe is entirely free of dairy and sugar, making it perfect for keto and paleo lifestyles. Bite-sized pieces of mini almond flour pancakes are folded into a luscious blueberry-infused coconut base, creating a delightful texture in every scoop. With its vibrant color, no-churn preparation option, and rich flavor, this innovative ice cream is an irresistible summer treat that’s as nourishing as it is delicious. Serve it at your next gathering or enjoy it as a refreshing dessert that satisfies both your sweet tooth and your wellness goals.
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Ingredients
- 400 ml Coconut milk
- 150 g Fresh or frozen blueberries
- 75 g Erythritol
- 1 teaspoon Vanilla extract
- 50 g Almond flour
- 1 teaspoon Baking powder
- 2 large Eggs
- 120 ml Unsweetened almond milk
- 2 tablespoons Coconut oil
Directions
Step 1
Begin by preparing the blueberry syrup. In a small saucepan over medium heat, add 75g of the blueberries and half of the erythritol. Cook until the blueberries have broken down and the mixture has thickened slightly. Set aside and allow to cool.
Step 2
In a mixing bowl, whisk together the almond flour, baking powder, and a pinch of salt.
Step 3
In another bowl, beat the eggs and mix in the almond milk, remaining erythritol, and vanilla extract until smooth.
Step 4
Combine the wet ingredients with the dry ingredients, mixing until a batter forms.
Step 5
Heat a non-stick pan or skillet over medium heat and grease lightly with coconut oil. Pour small amounts of batter to form mini pancakes. Cook until bubbles form on the surface and edges are firm, then flip to cook the other side. Once all pancakes are cooked, allow them to cool completely.
Step 6
In a blender, combine the coconut milk, remaining blueberries, and the cooled blueberry syrup. Blend until completely smooth.
Step 7
Chop the cooled pancakes into small bite-sized pieces and gently fold them into the blueberry coconut milk mixture.
Step 8
Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, usually about 20-25 minutes.
Step 9
Transfer the soft ice cream into a lidded container and freeze for at least 2 hours before serving.
Step 10
Before serving, allow the ice cream to sit at room temperature for a few minutes to soften slightly for easier scooping.
Nutrition Facts
| Serving size | (935.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 946.4 |
| Total Fat 65.1g | 0% |
| Saturated Fat 28.6g | 0% |
| Polyunsaturated Fat 0.8g | |
| Cholesterol 372mg | 0% |
| Sodium 731.1mg | 0% |
| Total Carbohydrate 146.9g | 0% |
| Dietary Fiber 9.1g | 0% |
| Total Sugars 45.6g | |
| Protein 25.1g | 0% |
| Vitamin D 126.6IU | 0% |
| Calcium 411.1mg | 0% |
| Iron 4.4mg | 0% |
| Potassium 665.8mg | 0% |
Source of Calories