Keto Blueberry Ice Cream

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Keto Blueberry Ice Cream

Your taste buds will think you cheated when you try this delectable frozen keto delight, which is made with keto blueberries ice cream.

This low-carb blueberry ice cream’s richness and smoothness will make keto a breeze—especially in the sweltering summer months.

This is an eggless keto ice cream that is loaded with healthful blueberries.

This homemade keto blueberry ice cream is simple to make because no egg yolks are needed. Another reason to make when the temperature rises is that there is no need to turn on the burner.

INGREDIENTS

  1. one-fourth cup lemon juice
  2. 3/4 cup of sugar replacement, granulated
  3. 2. Half a cup of thick cream for whipping
  4. one cup of water
  5. One-eighth teaspoon of salt
  6. One pint (16 ounces) of frozen or fresh blueberries, divided

GUIDELINES

  • In a small bowl, mix the sugar substitute and lemon juice together. Keep in mind that the sweetener won’t dissolve entirely. After that, transfer this mixture to the blender. Then, fill the blender with the heavy cream, water, and salt. Blend for about 30 seconds.
  • After adding half of the blueberries to the blender, pulse for a further 20 to 30 seconds, or until the mixture is well combined.
  • Subsequently, include the leftover blueberries into the ice cream blend.
  • If you’re using an ice cream maker, fill it with the blueberry mixture and process it in line with the directions provided by the manufacturer. My machine processed it in twenty to twenty-five minutes.
  • Any leftovers should be kept in an airtight jar with a tight lid. The ice cream must melt on the kitchen surface before it can be scooped again.

Instructions for No-Churn Ice Cream

  • When the ice cream is ready, transfer the mixture into one or more metal pans, depending on availability. After that, freeze the ice cream for around one hour.
  • Take the ice cream out of the freezer and give it a spoonful of stir-power after an hour. After that, put it back in the freezer. This phase will be repeated twice more, giving you three hours in total. Now you may scoop and savor the no-churn ice cream.
  • You’ll need to let the ice cream melt on the kitchen counter until it’s scoopable again if you have any leftovers.

Notes

  •  This recipe’s proportions are for a 2-quart ice cream maker. You may easily double the recipe if your ice cream maker is larger.
  • A serving is about two and a third cups.

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