Foods to Nourish
Trisha Gilkerson 14 Comments This Post Contains Affiliate Links
Blueberries and ice cream—two things that remind me of childhood summers.I spent several years of my childhood living on the west side of Michigan where the blueberry patches are plentiful.
Picking blueberries was a yearly event I looked forward to, but I think my brother, who ate more blueberries than actually went home, looked forward to it even more than I did. The same can be said for ice cream. I greatly enjoy ice cream, but my crazy red-headed brother simply adores ice cream!
Want some more ice cream inspiration? Check out this awesome cookbook:Candida on Icewith over 20 more sugar-free ice cream recipes!
Isn’t it funny how certain flavors can bring back memories? So, with a happy nostalgic smile on my face and memories of blueberry picking with my brother, I created this rich, creamy, sugar-free blueberry ice cream. What are some of the flavors that remind you of summer?
4 from 1 vote
Very Blueberry Sugar-Free Ice Cream
Prep: 10 minutes mins
Freeze time: 45 minutes mins
Total: 55 minutes mins
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
Author: Trisha Gilkerson
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
courses: Dessert
cuisine: American
keyword: berry, dessert, frozen treat, ice cream, keto, low-carb, sugar free, THM
Looking for other healthy, sweet, summer treats?
If you’re looking for more tasty treats to end the summer with, why not try some of these healthy alternatives to treats we all know and love?!
- Orange Creamsicle Ice Cream
- Fudgesicles
- 9 Healthy Ice Cream Treats (Sugar-Free and Dairy-Free options)
- Easy, Naturally-Sweetened Chocolate Ice Cream
- Copycat Keto Chocolate Frosty
- 3-Ingredient Paleo Strawberry Granita
You can also follow my sugar-free desserts board on Pinterest!
Follow Trisha Gilkerson’s board Desserts made with xylitol, stevia, and/or erythritol on Pinterest.
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Reader Interactions
14 Comments
Your Ice cream looks great and I love your wholefood approach. I am hosting Foodie Fridays @ Puregracefarms right now and it would be great if you would come by and share.
Blessings,
Shari
http://puregracefarms.com/2014/09/foodie-fridays/reply to comment
Trisha GilkersonThank you for the invite Shari! I certainly will stop by. 🙂
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- Jasbir @jasbeeray
I love ice creams and I would definitely be making this. Stopping from Foodie Fridays (A cuppa for my thoughts)
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- Trisha Gilkerson
I hope you enjoy 🙂
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Wow, this looks delicious and it’s just so pretty! I love that pinkish purple color 😛
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- Trisha Gilkerson
Thank you!
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I absolutely love blueberries! Thanks for sharing at the #WWDParty.
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Totally irresistible! Thanks for linking up with What’s Cookin’ Wednesday!
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Your Blueberry Ice Cream has a beautiful color and looks delicious! Thank you so much for sharing this awesome post with Full Plate Thursday and hope you are having a fantastic weekend!
Come Back Soon,
Miz Helenreply to comment
Delicious blueberry ice cream love this sugar free version. Thanks for sharing with Hearth and soul blog hop. pinning.
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Mmm! We just picked a gallon of fresh blueberries. Definitely going to have to try this! 🙂
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- Trisha Gilkerson
I hope you enjoy! 🙂
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- TW Hurst
I’d love to try this recipe. Do you have substitute for the Stevia? Not fond of the odd after-taste of Stevia. Thanks. Looking forward to this delicious looking dessert.reply to comment
- Trisha Gilkerson
I find that when you mix a good high quality stevia with either xylitol or erythritol you get a much better true sweet flavor and not the funky aftertaste. The trick is to get a good blend of both. You could probably use any sweetener you prefer. You’ll just have to taste it along the way to see how much to add. You can also check out this post that gives some guidelines on how to swap out sweeteners.
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