Low carb blueberry ice cream

Low Carb Blueberry Ice Cream

This is a delicious and easy-to-make keto friendly recipe for Low Carb Blueberry Ice Cream. It's perfect for those hot summer days or whenever you're in the mood for a sweet treat.

Ingredients

• 2 cups of fresh blueberries
• 1 cup of heavy cream
• 1/2 cup of erythritol or other keto-friendly sweetener
• 1 tsp of vanilla extract
• 1/2 cup of unsweetened almond milk

Instructions

1. In a blender, combine the blueberries, erythritol, and almond milk. Blend until smooth.
2. Pour the mixture into a saucepan and bring to a simmer over medium heat. Let it simmer for about 10 minutes, or until the mixture has thickened slightly.
3. Remove the saucepan from the heat and let it cool for a few minutes. Then, stir in the heavy cream and vanilla extract.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
5. Once the ice cream has reached your desired consistency, transfer it to a lidded container and freeze for at least 2 hours before serving.

Time

• Preparation Time: 15 minutes
• Cooking Time: 10 minutes
• Freezing Time: 2 hours
• Total Time: 2 hours 25 minutes

Nutritional Information

• Serving Size: 1/2 cup
• Calories: 200
• Fat: 18g
• Carbohydrates: 5g (Net Carbs: 3g)
• Protein: 2g

Recipes (external)

• Diet Doctor recipes on Low carb blueberry ice cream
• Allrecipes Low carb blueberry ice cream
• Ruled.me recipes on Low carb blueberry ice cream
• Food.com recipes on Low carb blueberry ice cream
• Pinterest recipes on Low carb blueberry ice cream
• You Tube recipes on Low carb blueberry ice cream

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