Sugar-Free Blueberry Swirl Ice Cream

Indulge in the creamy, luscious goodness of homemade **Sugar-Free Blueberry Swirl Ice Cream**, a guilt-free treat that's perfect for warm days. Bursting with fresh blueberry flavor, this recipe swirls a vibrant, naturally sweetened blueberry compote into a rich, custard-like base crafted from heavy cream, unsweetened almond milk, and a sugar substitute like erythritol or allulose. With no added sugar and keto-friendly ingredients, it’s a great option for those seeking a healthier dessert alternative. The velvety texture, achieved through a classic custard-making technique, pairs beautifully with the vibrant fruit swirl for a visually stunning and irresistibly satisfying result. Perfect as a refreshing standalone treat or served alongside your favorite sugar-free cookies, this homemade ice cream will have you ditching store-bought versions for good!

Nutriscore Rating: 52/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 1 cup fresh blueberries
• 2 tablespoons water
• 2 tablespoons granulated sugar substitute (such as erythritol or allulose)
• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 0.5 cup granulated sugar substitute (such as erythritol or allulose)
• 0.25 teaspoon salt
• 4 egg yolks

Directions

Step 1

In a small saucepan, combine blueberries, water, and 2 tablespoons of granulated sugar substitute. Cook over medium heat until the blueberries have broken down and the mixture has thickened slightly, about 5-7 minutes. Set aside to cool.

Step 2

In a medium saucepan, combine heavy cream, almond milk, and vanilla extract. Heat over medium-low heat until bubbles form around the edges, but do not let it boil.

Step 3

In a separate bowl, whisk together 1/2 cup granulated sugar substitute, salt, and egg yolks until well combined and creamy.

Step 4

Slowly pour about half of the hot cream mixture into the egg yolk mixture while whisking constantly to temper the eggs.

Step 5

Pour the tempered egg mixture back into the saucepan with the remaining cream. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture thickly coats the back of the spoon, about 5-7 minutes. Do not allow it to boil.

Step 6

Pour the custard mixture through a fine-mesh sieve into a clean bowl to remove any cooked bits of egg. Cover with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Chill in the refrigerator for at least 4 hours or overnight.

Step 7

Once chilled, freeze the custard in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.

Step 8

Transfer half of the churned ice cream into an airtight container. Spoon half of the blueberry mixture over the ice cream and gently swirl with a knife to create a marbled effect.

Step 9

Repeat with the remaining ice cream and blueberry mixture.

Step 10

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

Nutrition Facts

Serving size	(1118.8g)

Amount per serving	% Daily Value*
Calories	1955.0

Total Fat 181.6g	0%
Saturated Fat 102.8g	0%
Polyunsaturated Fat 0.7g
Cholesterol 1218mg	0%
Sodium 929.1mg	0%
Total Carbohydrate 168.8g	0%
Dietary Fiber 3.8g	0%
Total Sugars 15.9g
Protein 13.3g	0%

Vitamin D 161.0IU	0%
Calcium 525.1mg	0%
Iron 3.0mg	0%
Potassium 282.4mg	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: 69.2%

Protein: 2.3%

Carbs: 28.6%