Very Blueberry Sugar-Free Ice Cream
This fruity, summery ice cream is low-carb and keto-friendly! It is possible to enjoy ice cream without the sugar. Try this recipe when blueberries are in season for the best flavor!
Servings: 8 3/4 cup servings, approximately
Calories: 303kcal
Ingredients
- 6 eggs
- 1/2 cup powdered xylitol
- 1/4 teaspoon pure stevia extract
- 3 cups blueberries fresh or frozen
- 1/2 teaspoon vanilla
- 2 cups heavy cream
- 1 cup whole milk raw or organic preferably
Instructions
- Powder your xylitol if you have granulated xylitol (I run mine through the magic bullet, but a food processor or coffee grinder would do the job too).
- If using frozen blueberries, place them in a colander and run warm water over them until they are mostly thawed.
- Beat the eggs, xylitol, and stevia together until well combined.
- Place all of the ingredients in a blender or food processor and whiz around for a few seconds until the blueberries are partially broken up (it's fine to have a few blueberry chunks in your ice cream!)
- Pour cream mixture into an ice cream maker and run according to the manufacturer's suggestions. It took about 45 minutes for my ice cream to set up in my ice cream maker.
- This ice cream is best eaten immediately! (But if you have leftovers you can place the leftovers in the freezer and enjoy the next day.)
Nutrition
Calories: 303kcal | Carbohydrates: 12g | Protein: 7g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 207mg | Sodium: 83mg | Potassium: 173mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1132IU | Vitamin C: 6mg | Calcium: 95mg | Iron: 1mg