Keto Blueberry Ice Cream So whether you also eat low-carb, or just have a craving for a creamy, fruity ice cream, this will be your go-to recipe. Nearly all store-bought ice creams contain sugar in abundance. This version only requires low-carb sweeteners and fresh blueberries to achieve sweet & tangy without sending you out of ketosis. It has a rich, creamy base, and blueberries add those cancer-fighting antioxidants. It’s guilt-free and you’ll still have that satisfied feeling.
Gun for it as a summer dessert, a dinner party splash or a last-minute panacea for sugar thoughts. This keto blueberry ice cream is a good decision every time. Best of all, you can easily make it at home. All you really need are some basic utensils (yes, I’m looking at you, ice-pop sticks), a few ingredients, and a little patience while it freezes. The result is a super-rich, super-smooth, super-fruity ice cream that feels like it should come from a gourmet shop, but it’s actually a quick and easy homemade dessert. This will be one of your new favourite keto desserts once you try it.
Keto Blueberry Ice Cream Recipe
Delicious, yes, and healthy too, as we’ve already covered. Now lets get down to the keto blueberry ice cream recipe. Everything you need is below — ingredients and equipment, but also simple step-by-step instructions. We’ll include information about calories, nutrition facts and a couple of tips on how to cook it even creamier. This recipe doesn’t mean you need an ice cream maker and you can customise it to your taste. Right away, and let’s make this refreshing, low-carb dessert!
Keto Blueberry Ice Cream
Ingredients
Equipment
Method
- Make the Blueberries: Gently simmer the blueberries in a pot over medium heat just until they soften and release the juice. Mash gently to form a compote and cool before serving.
- Blend Base: Mix together in the blender heavy cream, almond milk, sweetener, vanilla extract and salt, blend until smooth and creamy.
- Mix in Blueberries: Gently mix the cooled blueberry compote into the cream mixture (include a few chunks for texture).
- Freeze: Transfer the mixture to a freezer-proof container. Alternatively, place under lid or plastic wrap to be sure ice crystals do not form.
- Rest and Serve: Freeze 4-6 hours, stirring it once at halfway, for creamy texture. Scoop and enjoy!
Notes
- Chilling your mixing bowls beforehand will help achieve a smoother texture for the base.
- Alternatively you can swirl the blueberry compote rather than mixing all the way for a marble effect.
- If you’d like it extra creamy, move a spoon around the mix every 30–45 minutes during the first hour or two.
- A squirt of lemon juice for a dash of tartness.
- Serve it with a few fresh blueberries on the top for the looks.
Keto Blueberry Ice Cream Nutrition
| Nutrient | Amount |
| Calories | 210 |
| Fat | 19g |
| Protein | 3g |
| Carbohydrates | 6g |
| Fiber | 2g |
| Net Carbs | 4g |
Frequently Asked Questions
Ques: Can I make keto blueberry ice cream without an ice cream maker?
Ans: Yes, absolutely!
Ques: Can I use frozen blueberries?
Ans: Yes, just thaw before using.
Ques: How long does it last in the freezer?
Ans: About 1–2 weeks.
Ques: Can I substitute heavy cream?
Ans: Yes, with coconut cream for a dairy-free option.
Ques: Does it taste like regular ice cream?
Ans: Yes, it’s creamy and fruity without the sugar.
Hi, I’m Ereka Vetrini, the editor and voice behind KetoRecipesMom.com – a space dedicated to helping busy moms and families embrace the keto lifestyle with ease, confidence, and delicious food!
As a mom, home cook, and health-conscious foodie, I understand the daily challenge of preparing meals that are both nutritious and kid-approved. That’s why I started this blog—to share simple, family-friendly keto recipes that save time in the kitchen and make healthy eating truly enjoyable.