Description
Indulge in a rich and creamy low-carb frozen dessert that perfectly captures the taste of summer without the sugar. This keto-friendly blueberry ice cream uses an egg-yolk custard base for a professional-grade, velvety texture that keeps ice crystals at bay. Sweetened with erythritol and infused with fresh blueberry reduction, this treat is both satisfying and guilt-free for those following a ketogenic lifestyle.
Ingredients
2 cups heavy whipping cream
1 cup blueberries (fresh or frozen)
0.5 cup granulated erythritol (powdered)
4 large egg yolks
1 teaspoon pure vanilla extract
1 teaspoon lemon juice
Instructions
Combine blueberries and lemon juice in a small saucepan over medium heat for five minutes.
Mash the berries with a fork until they reach a jam-like consistency, then remove from heat to cool.
Whisk egg yolks and granulated sweetener in a medium bowl until pale and thick.
Heat heavy cream in a separate saucepan until it begins to steam.
Temper the egg yolks by slowly adding one-quarter cup of hot cream while whisking constantly.
Return the egg mixture to the saucepan and cook over low heat until it coats the back of a spoon.
Stir in the vanilla extract and the cooled blueberry reduction.
Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
Transfer to a container and freeze for six hours before serving.
Notes
Ensure the heavy whipping cream is well-chilled before starting. Using powdered erythritol prevents a gritty texture in the final scoop. Store in an airtight container in the freezer for up to one week.
- Prep Time: 15
- Cook Time: 20
- Category: Trending
- Method: Churning
- Cuisine: Modern Keto
Nutrition
- Serving Size: 0.5 cup
- Calories: 240
- Sugar: 1g
- Sodium: 45mg
- Fat: 22g
- Saturated Fat: 14g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 160mg
