We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Menuistia Icon
Menuistia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Keto Blueberry ice cream
Keto Blueberry ice cream

Keto Blueberry ice cream
Introduction: Keto Blueberry Ice Cream is a delightful, low-carb twist on traditional ice cream, offering a refreshing way to enjoy a classic dessert while sticking to your keto lifestyle. Blueberries, known for their vibrant color and…
Keto Blueberry ice cream
Source
Ingredients:
1
Servings
  • 240
    ml
     fresh or frozen blueberries
  • 240
    ml
     heavy cream
  • 240
    ml
     full-fat coconut milk
  • 120
    ml
     keto-friendly sweetener (erythritol, stevia, or monk fruit)
  • 1
    tsp
     vanilla extract
  • 1
    tbsp
     lemon juice or zest
Keto Blueberry ice cream
Instructions:
  1. Prepare Blueberries: If using fresh blueberries, wash and rinse them thoroughly. For frozen blueberries, let them thaw slightly.
  2. Blend Ingredients: In a blender or food processor, combine the blueberries, sweetener, and optional lemon juice or zest. Blend until smooth.
  3. Mix Cream Base: In a large bowl, whisk together the heavy cream, coconut milk, and vanilla extract.
  4. Combine: Fold the blueberry mixture into the cream base until well combined.
  5. Chill: If using an ice cream maker, pour the mixture into the machine and churn according to the manufacturer’s instructions. If not using an ice cream maker, pour the mixture into a freezer-safe container and freeze. Stir every 30 minutes for the first 2-3 hours to achieve a smoother texture.
  6. Serve: Once fully frozen and set, scoop the ice cream into bowls and serve.
  • 240
    ml
     fresh or frozen blueberries
  • 240
    ml
     heavy cream
  • 240
    ml
     full-fat coconut milk
  • 120
    ml
     keto-friendly sweetener (erythritol, stevia, or monk fruit)
  • 1
    tsp
     vanilla extract
  • 1
    tbsp
     lemon juice or zest
1
Servings
0

Prepare Blueberries: If using fresh blueberries, wash and rinse them thoroughly. For frozen blueberries, let them thaw slightly.

Blend Ingredients: In a blender or food processor, combine the blueberries, sweetener, and optional lemon juice or zest. Blend until smooth.

Mix Cream Base: In a large bowl, whisk together the heavy cream, coconut milk, and vanilla extract.

Combine: Fold the blueberry mixture into the cream base until well combined.

Chill: If using an ice cream maker, pour the mixture into the machine and churn according to the manufacturer’s instructions. If not using an ice cream maker, pour the mixture into a freezer-safe container and freeze. Stir every 30 minutes for the first 2-3 hours to achieve a smoother texture.

Serve: Once fully frozen and set, scoop the ice cream into bowls and serve.

Contact About
Privacy Policy Terms of Service Sitemap