Keto Blueberry Ice Cream

Introduction

If you’re living the keto lifestyle and dreaming of a cold, creamy treat that won’t kick you out of ketosis, this Keto Blueberry Ice Cream is about to become your new favorite dessert. With its vibrant blueberry flavor, smooth and velvety texture, and just the right touch of sweetness, it feels indulgent but stays completely low-carb.

What makes this recipe so special is how it combines simplicity with flavor. You don’t need any fancy stabilizers or artificial ingredients—just wholesome, keto-friendly ingredients blended into the perfect scoop. Whether you’re cooling down on a hot summer day or just craving something sweet after dinner, this recipe delivers comfort in every bite.

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Why You’ll Love This Recipe

This keto blueberry ice cream checks all the boxes: it’s creamy, fruity, sugar-free, and absolutely delicious. Here’s why you’ll fall in love with it:

• Low in carbs – Each serving has just a few net carbs, making it ideal for keto.
• Naturally sweetened – Uses a keto-approved sweetener, no refined sugars.
• Fresh and fruity – Real blueberries give it a gorgeous color and flavor burst.
• No churn option – Can be made with or without an ice cream maker.
• Super satisfying – Thanks to healthy fats from cream and egg yolks.

Whether you’re serving it in a bowl, with keto brownies, or straight from the container (we’ve all been there), it’s a guilt-free treat worth keeping stocked in the freezer.

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My Personal Experience

I remember the first time I tried making keto ice cream at home—I was skeptical. Would it turn out icy? Would the texture be weird? But when I took my first spoonful of this blueberry version… it was a total game-changer. The creamy base, the pop of real berries, the sweetness that didn’t taste “diet”—it was everything I missed about ice cream, minus the carbs.

Now I make it all the time. Sometimes I swirl in extra blueberries, sometimes I fold in chopped nuts or drizzle a bit of keto white chocolate on top. It’s a recipe I keep coming back to, especially in the warmer months. And if I’m being honest, even in the winter too.

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Required Equipment

🍳 Saucepan

Used to simmer the blueberries and create the custard base. A medium saucepan works best so everything heats evenly without scorching.

🍴Whisk

Essential for mixing the cream and egg yolks. A good whisk helps prevent lumps and ensures your base is smooth and creamy.

🥄 Fine Mesh Strainer (optional)

If you want an extra smooth finish, you can strain the blueberry puree or final mixture to remove any seeds or bits of skin.

🥶 Ice Cream Maker (or freezer-safe container if no-churn)

An ice cream maker gives you the best creamy texture, but don’t worry—you can also freeze the mixture in a container and stir periodically for a no-churn version.

🥣 Mixing Bowls

For separating and tempering eggs, and for chilling the mixture before freezing.

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Ingredients & Substitutions

• 1 cup fresh or frozen blueberries – The star of the show! They add flavor, color, and antioxidants. You can use frozen without thawing.
• 1 ½ cups heavy whipping cream – Adds the creamy base and healthy fats. For dairy-free, use full-fat coconut milk.
• ½ cup unsweetened almond milk – Helps lighten the texture slightly while keeping carbs low.
• ⅓ cup erythritol or monk fruit sweetener – Keto-approved sweeteners that don’t spike blood sugar.
• 3 large egg yolks – Helps create a custard base for ultra-creamy texture. If skipping eggs, the texture will be a bit less rich but still tasty.
• 1 tsp vanilla extract – Adds warmth and depth to the flavor.
• Pinch of salt – Just a little brings out all the other flavors.

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How to Make Keto Blueberry Ice Cream

1. Cook the blueberries.
   In a saucepan over medium heat, combine the blueberries and half of the sweetener. Cook until the berries burst and start to thicken—about 5–7 minutes. Lightly mash with a fork for a chunky sauce or blend if you want it smooth. Set aside to cool slightly.
2. Make the custard base.
   In a separate bowl, whisk the egg yolks. In the same saucepan, add the cream, almond milk, remaining sweetener, and a pinch of salt. Heat over medium-low until warm but not boiling.
3. Temper the eggs.
   Slowly pour a little of the warm cream mixture into the egg yolks while whisking to prevent scrambling. Then pour the tempered egg mixture back into the pan with the rest of the cream.
4. Thicken the mixture.
   Cook over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon. Remove from heat and stir in the vanilla extract.
5. Combine and chill.
   Stir in the blueberry mixture. Let everything cool to room temperature, then cover and refrigerate for at least 4 hours, or overnight.
6. Churn or freeze.
   Pour into your ice cream maker and churn according to the manufacturer’s instructions. If no churn, pour into a freezer-safe container and stir every 30 minutes for the first 2–3 hours.
7. Freeze until firm.
   After churning or stirring, freeze the ice cream for 2–4 hours until scoopable. Let sit at room temperature for a few minutes before serving.

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Tips for This Recipe

• Use frozen wild blueberries for a more intense color and flavor.
• Don’t skip chilling the mixture—this helps it churn better and improves texture.
• For a softer ice cream, enjoy right after churning or add a tablespoon of vodka to the mix before freezing to prevent hard freezing.
• Taste the base before chilling and adjust sweetness if needed.

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Optional Additions

• Lemon zest – Adds a citrusy brightness that pairs beautifully with blueberries.
• Chopped macadamia nuts – For a little crunch and buttery flavor.
• Coconut flakes – Toast them and mix in for a tropical twist.
• Keto white chocolate chips – Swirl in right before freezing for added decadence.

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Serving Ideas

• Scoop into a keto-friendly cone or low-carb waffle bowl.
• Serve alongside almond flour brownies or keto cheesecake.
• Make a blueberry ice cream float with sparkling water.
• Top with a few fresh berries and mint for a dinner-party-worthy dessert.

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Storage Recommendations

• Store in an airtight container in the freezer for up to 2 weeks.
• Let sit at room temperature for 5–10 minutes before scooping for the best texture.
• If it becomes too icy, blend a portion and re-freeze for smoother consistency.

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Frequently Asked Questions

Can I make this dairy-free?
Yes! Use full-fat coconut milk and skip the cream. The flavor will be different but still delicious.

Can I skip the egg yolks?
You can, but the texture will be less creamy. You can try using a bit of cream cheese instead (about 2 tbsp) for a thicker result.

What sweeteners work best?
Erythritol, monk fruit, or allulose are all great. Allulose tends to produce the softest ice cream texture.

How many carbs are in blueberries?
Blueberries are slightly higher in carbs than some other berries, but in this recipe the amount per serving stays well within keto limits.

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Nutritional Breakdown (Per Serving – makes 6 servings)

• Calories: 220
• Total Carbs: 7g
• Net Carbs: 4g
• Fat: 20g
• Protein: 3g
• Fiber: 3g

I’m so excited to hear how this recipe turned out for you! 😊 Don’t forget to follow us on Instagram and Facebook for daily keto inspiration, tasty recipes, and all the support you need to crush your goals. Want to make keto cooking even easier? Get a Keto Instant Pot Recipes Book filled with quick, delicious, and low-carb meals—perfect for busy days! Grab your copy today! 🚀