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After whipping up about a dozen keto ice cream recipes in the last few weeks, I can’t say that I’m getting enough of it.
Not at all, actually.

It’s so amazing to always have a great frozen keto treat at hand, especially on those super hot summer days.
I’m always more drawn to creamy ice cream recipes, whereas my boyfriend Alex is a bigger fan of fruity recipes.

In addition to liking fruity keto ice creams more in general, he is also known as the blueberry guy in our house.
So making a keto blueberry ice cream was a no brainer.

This sugar free blueberry ice cream recipe is perfectly suitable for the ketogenic diet with only 4g net carbs per serving and it’s also one of the most beautiful ice cream recipes I made so far.

Just look at that color!
And it’s not even edited in Photoshop or enhanced through food coloring, that’s just natural blueberry goodness.

Find out how to make it below!
 
Sugar Free Keto Blueberry Ice Cream
 

Sugar Free Keto Blueberry Ice Cream

 

KETO BLUEBERRY ICE CREAM INGREDIENTS:

This section is where I share a few tips and suggestions regarding the ingredients you’ll need for this recipe. ☺️

(You can find the exact amounts needed on the recipe card that’s embedded below this section!)
 

  • heavy cream
  • powdered erythritol:

    Why do I love Erythritol so much?
    In my opinion, Erythritol is the best keto-friendly sweetener.
    – it doesn’t spike your blood sugar,
    – it’s completely safe and
    – has a very fresh & natural sweet taste.

    Because of its natural origin and natural production process (fermentation), I also consider erythritol to be paleo-friendly.

    You can use other powdered keto-friendly sweeteners that won’t spike your blood sugar as well, but be aware that you may have to add more or less sweetener if you do so.

    Erythritol is about 70% as sweet as sugar whereas other keto-friendly sweeteners like monk fruit and stevia are much sweeter than sugar.
    Keep that ratio in mind when using a 1:1 sugar replacement.

  • frozen or fresh blueberries:
    It doesn’t really matter if you use fresh or frozen blueberries, just make sure the blueberries are ripe and sweet – the ripeness of your blueberries can affect your the taste of your final blueberry ice cream quite a bit.
  • (optional) lemon juice:
    A bit of additional lemon juice enhances the natural sourness of the blueberries.
  • eggs: one whole egg and two egg yolks
  • vodka or gin (optional):
    Adding (low carb) booze like gin or vodka will improve the consictency of the ice cream.
    Booze that’s high in alcohol content has a very low freezing point and adding even very small amounts will lower the freezing point for your ice cream as well.

    Don’t worry if you think that it will kick you out of ketosis – like I already mentioned, you only need about 2-3 tsp for the whole recipe.
    This amount is so miniscule that it most certainly won’t affect your state of ketosis whatsoever.


  •  
    Sugar Free Keto Blueberry Ice Cream
     
    Sugar Free Keto Blueberry Ice Cream
     

    KETO BLUEBERRY ICE CREAM RECIPE CARD:

     

    Category, , , , , , DifficultyBeginner

    This easy keto blueberry ice cream is sugar free, healthy and super low carb with only 4g net carbs per serving! Only 4 ingredients needed to make it!

    Sugar Free Keto Blueberry Ice Cream

    Yields6 Servings
    Prep Time15 minsCook Time15 minsTotal Time4 hrs 10 mins

    Ingredients:
     1 cup heavy cream (250ml)
     7 oz blueberries (200g)
     2 oz powdered erythritol (60g)
     2 egg yolks
     1 whole egg
     ½ lemon (juice) (optional)

    Instructions:
    1

    Add the blueberries into a small non-sticking pot and set the heat to medium.
    Let the blueberries simmer for approx. 10 minutes until most of the fruit has broken down.

    Add the blueberries into a food processor and blend until you have no big chunks left.
    Transfer the blueberries back into the pot.
     

    2

    Add the heavy cream to the pot as well and set the heat to medium.
    Bring it to a boil.
    Keep stirring while the heavy cream begins to boil.

    ☝︎ It's easier to do this in a non-sticking pot and on medium-high heat instead of high heat.
    Both will help to avoid burning the heavy cream.

     

    3

    In a separate bowl, whisk the eggs and the powdered erythritol until you get a foamy, pale yellow-colored mixture.

    ☝︎ The bowl should be big enough to hold both the egg mixture and the heavy cream mixture.
     

    4

    Place the big bowl with the egg mixture on top of a pot that's filled with water.
    This will be our self-made double boiler for this time being.
     

    5

    Bring the water in the pot to a boil and start to drizzle in the blueberry-infused heavy cream into the egg mixture.
    All of the heavy cream-blueberry-mix is going to be added into the bowl with the egg mixture.
     

    6

    Keep stirring constantly for approx. 5-7 minutes until the mixture thickens up.

    ☝︎ The mixture is thick enough once you can dip a metal spoon in the mix and the backside of the spoon remains covered.
    (It should look like a thin layer covering a spoon - if it rather looks like something reminding you of a spiderweb - keep stirring for a bit longer.)

     

    7

    Let the mixture cool down and chill it in the fridge for at least 30 minutes.
     

    8

    Add the lemon juice before you are freezing your ice cream.
     

    With Ice Cream Maker:
    9

    Follow the specific instructions of your personal ice cream maker.
     

    Without Ice Cream Maker:
    10

    (Optional): Add 2-3 tsp of vodka or gin.

    This will lower the freezing point and improve the consistency of your ice cream.
     

    11

    Place the bowl in your freezer.
     

    12

    Stir the mixture every 60 minutes for the first two hours and every 30 minutes afterward.
     

    13

    I've found that the ice cream has the best consistency after approx. 5 hours in the freezer.
    So if you start in the morning you should be able to enjoy your perfect keto blueberry ice cream in the afternoon.

    BUT:
    You can also store the ice cream for a while in your freezer and achieve a similar consistency by taking out the ice cream approx. 15-25 minutes before you plan on enjoying it.
    Don't worry if it's rock solid when you take it out of the freezer, that's normal and the consistency will be great once the 15-25 min are over!
     

    14

    Enjoy!
     

    Storage:
    15

    Fill your ice cream into a suitable container.
    I recommend consuming the ice cream within 1-2 weeks.
    Our ice cream doesn't contain any preservatives, that's why it isn't as durable as store-bought ice cream.
    (It probably won't last long anyway because it's sooo delicious!)
     
     

    *This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
    Thank you for supporting my site!

    **(I try to be as accurate as possible with the nutrition information below, but values may vary because of natural occurring fluctuations and different products used.)

    Nutrition Facts

    Serving Size 1 scoop of ice cream

    Servings 6


    Amount Per Serving
    Calories 192
    % Daily Value *
    Total Fat 18.5g29%
    Total Carbohydrate 5g2%
    Dietary Fiber 1g4%
    Protein 3g6%

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

    Ingredients

    Ingredients:
     1 cup heavy cream (250ml)
     7 oz blueberries (200g)
     2 oz powdered erythritol (60g)
     2 egg yolks
     1 whole egg
     ½ lemon (juice) (optional)

    Directions

    Instructions:
    1

    Add the blueberries into a small non-sticking pot and set the heat to medium.
    Let the blueberries simmer for approx. 10 minutes until most of the fruit has broken down.

    Add the blueberries into a food processor and blend until you have no big chunks left.
    Transfer the blueberries back into the pot.
     

    2

    Add the heavy cream to the pot as well and set the heat to medium.
    Bring it to a boil.
    Keep stirring while the heavy cream begins to boil.

    ☝︎ It's easier to do this in a non-sticking pot and on medium-high heat instead of high heat.
    Both will help to avoid burning the heavy cream.

     

    3

    In a separate bowl, whisk the eggs and the powdered erythritol until you get a foamy, pale yellow-colored mixture.

    ☝︎ The bowl should be big enough to hold both the egg mixture and the heavy cream mixture.
     

    4

    Place the big bowl with the egg mixture on top of a pot that's filled with water.
    This will be our self-made double boiler for this time being.
     

    5

    Bring the water in the pot to a boil and start to drizzle in the blueberry-infused heavy cream into the egg mixture.
    All of the heavy cream-blueberry-mix is going to be added into the bowl with the egg mixture.
     

    6

    Keep stirring constantly for approx. 5-7 minutes until the mixture thickens up.

    ☝︎ The mixture is thick enough once you can dip a metal spoon in the mix and the backside of the spoon remains covered.
    (It should look like a thin layer covering a spoon - if it rather looks like something reminding you of a spiderweb - keep stirring for a bit longer.)

     

    7

    Let the mixture cool down and chill it in the fridge for at least 30 minutes.
     

    8

    Add the lemon juice before you are freezing your ice cream.
     

    With Ice Cream Maker:
    9

    Follow the specific instructions of your personal ice cream maker.
     

    Without Ice Cream Maker:
    10

    (Optional): Add 2-3 tsp of vodka or gin.

    This will lower the freezing point and improve the consistency of your ice cream.
     

    11

    Place the bowl in your freezer.
     

    12

    Stir the mixture every 60 minutes for the first two hours and every 30 minutes afterward.
     

    13

    I've found that the ice cream has the best consistency after approx. 5 hours in the freezer.
    So if you start in the morning you should be able to enjoy your perfect keto blueberry ice cream in the afternoon.

    BUT:
    You can also store the ice cream for a while in your freezer and achieve a similar consistency by taking out the ice cream approx. 15-25 minutes before you plan on enjoying it.
    Don't worry if it's rock solid when you take it out of the freezer, that's normal and the consistency will be great once the 15-25 min are over!
     

    14

    Enjoy!
     

    Storage:
    15

    Fill your ice cream into a suitable container.
    I recommend consuming the ice cream within 1-2 weeks.
    Our ice cream doesn't contain any preservatives, that's why it isn't as durable as store-bought ice cream.
    (It probably won't last long anyway because it's sooo delicious!)
     
     

    *This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
    Thank you for supporting my site!

    **(I try to be as accurate as possible with the nutrition information below, but values may vary because of natural occurring fluctuations and different products used.)

    Healthy Sugar Free Keto Blueberry Ice Cream

     

    Q: How do you include Erythritol in your calculations?

    A: The short answer is: I don’t, and I can tell you why.

    
Erythritol is a sugar alcohol which your body can’t digest.
    If you ingest it, it won’t spike your blood sugar & it won’t release insulin (which is a good thing if you want to stay in ketosis).

    It passes through our system basically “untouched”.
    Because of this, you can subtract the carbs from erythritol completely, which is what I always do. 

     

    REFRESHING KETO SUMMER TREATS:

     
    Check out these posts too:
     

  • Keto Vanilla Milkshake
  • Keto Chocolate Ice Cream
  • Keto Hazelnut Ice Cream
  • Keto Peanut Butter Ice Cream
  • Keto Blueberry Mousse
  • Keto Peanut Butter Milkshake
  • Keto Butter Pecan Ice Cream
  •  

     
    Sugar Free Keto Blueberry Ice Cream
     
     

    Hello there!
    I’m Uliana, the creator of hungryforinspiration.com.
    The Low Carb/ Keto Lifestyle is my passion and I’m so happy that I can share my journey with you!
    Click here, to learn more about me.

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