Keto Blueberry Ice Cream: A Refreshing and Guilt-Free Summer Treat

As the summer heat intensifies, finding refreshing and healthy treats becomes a priority. Look no further than keto blueberry ice cream, a delightful dessert that combines the creamy richness of ice cream with the tangy sweetness of blueberries, all while staying true to your ketogenic lifestyle. This article explores various approaches to making this delicious treat, catering to different preferences and equipment availability.

Why Keto Blueberry Ice Cream?

Traditional ice cream is often loaded with sugar, making it a no-go for those following a ketogenic diet. Keto blueberry ice cream offers a delicious alternative, using low-carb sweeteners and high-fat ingredients to create a satisfying dessert that won't spike your blood sugar. The addition of blueberries not only provides a burst of flavor but also adds antioxidants and essential nutrients.

Key Ingredients and Their Role

• Blueberries: The star of the show, blueberries lend their vibrant color, sweet-tart flavor, and nutritional benefits to the ice cream. Both fresh and frozen blueberries can be used, with little discernible difference in taste.
• Coconut Cream: This is the secret ingredient for achieving a dairy-free and creamy texture. The high fat content mimics the richness of traditional ice cream, while the mild flavor complements the blueberries beautifully. Alternatively, heavy whipping cream can be used for those who are not concerned about dairy.
• Low-Carb Milk: Unsweetened almond milk adds moisture and helps to thin the mixture. Other low-carb milk options, such as coconut milk, can also be used.
• Keto Sweetener: A blend of monk fruit and allulose or inulin is recommended for a scoopable ice cream consistency. Powdered erythritol can be used, but it may result in a harder ice cream. Stevia can also be used as a sweetener, but it may also cause the ice cream to freeze harder.
• Lemon Juice: A touch of lemon juice enhances the blueberry flavor, adding a bright and tangy counterpoint to the sweetness.
• Optional Ingredients:
  • Xanthan Gum: A small amount of xanthan gum can be used as a stabilizer to prevent ice crystal formation and improve the texture.
  • Alcohol: Adding 1-2 tablespoons of clear liquor, such as gin or vodka, can further improve the texture by preventing the ice cream from becoming too icy. However, this should be omitted if serving to children.
  • Cream Cheese: For a cheesecake-inspired flavor, cream cheese can be added to the ice cream base.
  • Protein Powder: For an added protein boost, protein powder can be incorporated into the recipe. Vanilla or birthday cake flavored whey protein powder are good options.

Methods for Making Keto Blueberry Ice Cream

1. With an Ice Cream Maker (Churn Method)

This method produces the creamiest and most authentic ice cream texture.

Ingredients:

• 1 can (13.5 oz) unsweetened coconut cream, refrigerated overnight
• 1/4 cup unsweetened almond milk
• 1/4 cup keto sweetener (blend of monk fruit and allulose or inulin)
• 1 tablespoon lemon juice
• 1 cup blueberries, fresh or frozen
• 1/2 teaspoon xanthan gum (optional)

Instructions:

1. Refrigerate a can of coconut cream overnight to separate the cream from the liquid.
2. Finely grate zest from lime and squeeze juice into a medium saucepan.
3. Place the cream layer from the canned coconut cream in a mixing bowl and whip until stiff peaks form.
4. Pour the liquid part of the coconut cream into a saucepan.
5. Stir in sweetener, blueberries, and low-carb milk and lemon juice.
6. Heat to boiling then cook, stirring occasionally, on gentle boil about 4 minutes.
7. Remove from heat and whisk in xanthan gum, if using.
8. Use a blended sugar substitute.
9. Churn the cream mixture in an ice cream maker according to the manufacturer's instructions.
10. Transfer to an airtight freezer container and freeze until hardened. You can enjoy the ice cream right away if you like it soft. To keep homemade ice cream fresh longer, I always store it in a Tovolo ice cream tub container.

2. No-Churn Method

This method is perfect for those without an ice cream maker. While the texture may not be as smooth as churned ice cream, it still yields a delicious and satisfying result.

Ingredients:

• 1 1/2 cups heavy cream
• 1/4 cup powdered keto sweetener
• 1 can (13.5 oz) unsweetened coconut cream, refrigerated overnight
• 1/4 cup unsweetened almond milk
• 1/4 cup keto sweetener (blend of erythritol and allulose)
• 1 tablespoon lemon juice
• 1 cup blueberries, fresh or frozen
• 1/2 teaspoon xanthan gum (optional)

Instructions:

1. Prepare the condensed milk: In a medium saucepan over medium heat, combine 1 cup of the cream, the almond milk, ¼ cup of the Swerve, and the allulose. Bring to a simmer, then reduce the heat and simmer 20 minutes.
2. Remove from heat and add the butter. Let melt, then stir in the vanilla extract. Sprinkle the surface with the glucomannan and whisk to combine. Let cool to room temperature.
3. In a large bowl, beat the remaining 1 ½ cups cream with the remaining powdered sweetener until it holds stiff peaks. Gently fold in the cooled cream/almond milk mixture until no streaks remain.
4. Mix in some unsweetened shredded coconut if you want more coconut flavor. This low-carb dairy-free frozen treat is a welcome treat for hot summer days. It does taste a little like sorbet or sherbet because it has so much fruit in it. You can dress it up with some keto whipped cream on top and a sprinkling of fresh blueberries.
5. Transfer the mixture to a freezer-safe container and freeze for at least 4-6 hours, or preferably overnight.
6. Every 20 minutes for the next 3-4 hours, give it a good stir. The texture won't be as good as if it were made with an ice cream maker, but you'll save about 70 bucks.

3. Ninja Creami Method

For those who own a Ninja Creami ice cream machine, this method offers a convenient and customizable way to create keto blueberry ice cream.

Read also: Cream Cheese Keto Muffins

Ingredients:

• 1 cup unsweetened almond milk
• 1/2 cup heavy cream
• 1 cup frozen blueberries
• 1 ounce cream cheese
• 2 tablespoons keto sweetener (Swerve or your preferred brand)
• 1 scoop vanilla or birthday cake flavored whey protein powder

Instructions:

1. Add all of the ingredients to a high speed blender or food processor and blend until the blueberries are pureed and mixed well with the other ingredients. Taste the blueberry mixture and see if you want to add a bit more sweetener. It should be very sweet because I find that when it freezes it will be slightly less sweet.
2. Pour the mixture into the pint container that came with the Ninja Creami ice cream maker. Put the storage lid on and place in the freezer on a level surface. Freeze for 24 hours or overnight.
3. When ready to eat, take of the storage lid and place the pint container in the outer assembly bowl. Attach the assembly lid and place in the machine. Hit the LITE button and run through the cycle.
4. When done, take out of the machine and check the texture. If it is powdery run through the LITE cycle again. It took me two times until I had a creamy, smooth consistency. If you run through 2 times and it's still powdery or crumbly add a tablespoon of almond milk and run it through one more time and that should do work.
5. Spoon into bowls and enjoy! Store leftovers in the same container. Smooth the surface layer so its nice and even then place the lid on and put in the freezer. To eat it again just run it through the machine like you did the first time. I usually get 2-3 servings per container.

Variations and Add-Ins

• Berry Medley: Experiment with different combinations of berries, such as strawberries, raspberries, and blackberries, for a unique flavor profile.
• Blueberry Cheesecake: Add cream cheese to the ice cream base for a tangy and decadent twist.
• Coconut Swirl: Mix in some unsweetened shredded coconut or coconut flakes for added texture and flavor.
• Keto Crumble Topping: Create a grain-free crumble topping using almond flour, coconut, sweetener, and melted butter for a pie-inspired experience.
• Low-Carb Sauces and Syrups: Drizzle with keto blueberry syrup or sugar-free caramel sauce for extra sweetness and flavor.
• Keto Cookies: Crumble some keto-friendly cookies and mix them into the ice cream for a delightful crunch.

Keto Crumble Recipe

Ingredients:

• 1/4 cup almond flour
• 2 tablespoons unsweetened shredded coconut
• 2 tablespoons erythritol-based sweetener
• 2 tablespoons melted butter

Instructions:

1. Preheat the oven to 325ºF and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the almond flour, coconut, and sweetener. Stir in the melted butter until the mixture begins to clump together.
3. Transfer the mixture to the prepared baking sheet and spread out into a thin layer. Top with another piece of parchment and press down to help it stick together.
4. Remove the top piece of parchment and bake 18 to 25 minutes, until the crumble is golden brown.
5. Remove from the oven and let cool completely to crisp up, then break into small pieces with your fingers.

Blueberry Sauce Recipe

Ingredients:

• 1 cup blueberries, fresh or frozen
• 2 tablespoons allulose
• 2 tablespoons water
• 1/2 teaspoon lemon zest
• 1/4 teaspoon glucomannan

Instructions:

1. Combine the blueberries, the sweeteners, and the water in a medium saucepan over medium heat.
2. Bring to a boil, then lower the heat to a simmer and cook until the berries are soft enough to be mashed, about 7 minutes.
3. Remove from heat and stir in the lemon zest.
4. Sprinkle the glucomannan overtop and whisk to combine. Let cool completely.

Tips for Success

• Use High-Quality Ingredients: Opt for fresh or frozen blueberries, full-fat coconut cream, and a keto sweetener that you enjoy the taste of.
• Chill the Ice Cream Base: Before churning or freezing, chill the ice cream base for at least 2-4 hours to allow the flavors to meld and the mixture to thicken.
• Soften Before Scooping: Keto ice cream tends to freeze harder than traditional ice cream. Let it sit at room temperature for 10-20 minutes before scooping for a softer texture.
• Store Properly: Store leftover ice cream in an airtight container in the freezer for up to 2 weeks. However, the texture may start to deteriorate after a few days.

Nutritional Information

Nutritional information is approximate and may vary depending on the specific ingredients and quantities used. It is always best to calculate nutritional information independently using a reliable source. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

Read also: Easy Low-Carb Cheese Crackers

Read also: Keto Calorie Counting: A Detailed Guide

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