27+ Deliciously Easy Keto Blueberry Ice Cream Recipes to Try Now

Are you looking for a delicious and healthy way to enjoy ice cream on your keto journey?

Look no further! Keto blueberry ice cream is the perfect solution for satisfying your sweet tooth without derailing your low-carb lifestyle.

Blueberries are not only delicious but also packed with antioxidants and nutrients, making them an excellent choice for a keto-friendly dessert.

Whether you’re a fan of classic creamy flavors or prefer something a bit more adventurous, there are plenty of keto blueberry ice cream recipes to suit your taste.

In this article, we’ll explore over 27 creative and easy-to-make keto blueberry ice cream recipes.

These recipes use simple ingredients like heavy cream, almond milk, and natural sweeteners to create a satisfying frozen treat that won’t kick you out of ketosis.

From rich and creamy to fruity and refreshing, these recipes will have you craving keto-friendly ice cream all year long.

So, grab your ice cream maker or get ready to make a no-churn version, and let’s dive into these tasty blueberry ice cream creations!

27+ Deliciously Easy Keto Blueberry Ice Cream Recipes to Try Now

Incorporating keto blueberry ice cream into your diet can be a fun and delicious way to stay on track with your low-carb lifestyle.

The beauty of these recipes is that they offer a variety of flavors and textures, so there’s something for everyone to enjoy.

From classic creamy blueberry to unique combinations with nuts, spices, and other berries, the possibilities are endless.

Not only will you enjoy a sweet treat that fits your keto goals, but you’ll also reap the health benefits of antioxidant-rich blueberries.

Whether you’re making ice cream at home with an ice cream maker or trying out a simple no-churn method, you can indulge in these flavorful desserts without any guilt.

Get creative, have fun in the kitchen, and enjoy your keto-friendly blueberry ice cream whenever you want a cool, refreshing, and low-carb treat!

Creamy Keto Blueberry Cheesecake Ice Cream

This indulgent keto blueberry cheesecake ice cream brings together the tangy richness of cream cheese with the sweet and tart burst of blueberries. It’s a guilt-free dessert that satisfies your sweet tooth while keeping carbs low.

Ingredients:

• 1 cup fresh or frozen blueberries
• 2 tbsp erythritol (or your preferred keto-friendly sweetener)
• 1 tsp vanilla extract
• 1 cup heavy whipping cream
• 4 oz cream cheese, softened
• 1/3 cup unsweetened almond milk
• 1 tbsp lemon juice

Instructions:

1. In a saucepan, combine blueberries, erythritol, and lemon juice. Cook over medium heat until the blueberries soften and release their juices, about 5 minutes. Let it cool.
2. In a blender, combine the blueberry mixture, softened cream cheese, almond milk, and vanilla extract. Blend until smooth.
3. In a separate bowl, whip the heavy whipping cream to soft peaks. Gently fold the whipped cream into the blueberry mixture.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. Alternatively, pour into a container, cover, and freeze for 3-4 hours, stirring every hour for a creamier texture.

This keto blueberry cheesecake ice cream is a decadent treat with a luscious texture and a bright berry flavor. It’s perfect for those moments when you want a dessert that feels luxurious yet aligns with your low-carb lifestyle.

No-Churn Keto Blueberry Coconut Ice Cream

For a tropical twist on classic blueberry ice cream, this no-churn recipe combines the creamy richness of coconut milk with the fresh sweetness of blueberries. No ice cream maker? No problem!

Ingredients:

• 1 cup fresh blueberries
• 3 tbsp powdered erythritol
• 1 cup full-fat coconut milk
• 1/2 cup heavy whipping cream
• 1 tsp vanilla extract
• 1 tbsp unsweetened shredded coconut (optional, for texture)

Instructions:

1. Mash the blueberries in a small bowl and mix them with powdered erythritol. Let them sit for 10 minutes to release their juices.
2. In a mixing bowl, whisk together coconut milk, heavy whipping cream, and vanilla extract until smooth.
3. Gently fold in the blueberries and their juices. If desired, add shredded coconut for added texture.
4. Pour the mixture into a loaf pan, cover tightly with plastic wrap, and freeze for 3-4 hours, stirring every hour for a smoother consistency.

This no-churn keto blueberry coconut ice cream is the perfect summer treat. The tropical flavors will transport you to a beachside paradise, even if you’re enjoying it at home.

Keto Blueberry Lemon Swirl Ice Cream

Zesty lemon meets sweet blueberries in this refreshing keto ice cream recipe. It’s a delightful balance of tart and sweet flavors that’s sure to please your palate.

Ingredients:

• 1 cup fresh or frozen blueberries
• 3 tbsp erythritol, divided
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 1 cup heavy whipping cream
• 1/2 cup unsweetened almond milk
• 1/2 tsp vanilla extract

Instructions:

1. Combine blueberries, 1 tbsp erythritol, lemon zest, and lemon juice in a saucepan. Simmer over medium heat until thickened, about 5 minutes. Set aside to cool.
2. In a separate bowl, whisk heavy whipping cream, almond milk, vanilla extract, and the remaining erythritol until fully combined.
3. Pour half the cream mixture into an ice cream maker and churn for 10 minutes. Add a swirl of blueberry sauce, then continue churning until thick. Repeat with the remaining mixture.
4. For a no-churn version, layer the cream mixture and blueberry sauce in a container, then swirl with a knife before freezing for 4 hours.

This keto blueberry lemon swirl ice cream is a vibrant and tangy dessert that refreshes and delights. It’s ideal for hot days when you crave something light yet indulgent.

Keto Blueberry Almond Butter Ice Cream

This creamy, nutty keto blueberry almond butter ice cream offers a delightful fusion of rich almond butter and the bright taste of fresh blueberries. The combination of healthy fats and antioxidants makes it the perfect indulgence for a low-carb lifestyle.

Ingredients:

• 1 cup fresh blueberries
• 3 tbsp almond butter (smooth)
• 1 cup heavy whipping cream
• 1/2 cup unsweetened almond milk
• 1/4 cup powdered erythritol
• 1 tsp vanilla extract

Instructions:

1. In a small saucepan, simmer the blueberries over medium heat until they burst and release their juices, about 5 minutes. Let cool.
2. In a bowl, whisk together heavy whipping cream, almond milk, almond butter, erythritol, and vanilla extract until smooth.
3. Gently fold in the cooled blueberries.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. If you don’t have an ice cream maker, pour into a container and freeze for 4-5 hours, stirring occasionally.

This keto blueberry almond butter ice cream is a creamy and satisfying dessert, with the added benefit of healthy fats from almond butter. It’s a perfect treat for anyone craving something rich and flavorful without the carbs.

Keto Blueberry Avocado Ice Cream

Looking for a unique yet creamy ice cream option? This keto blueberry avocado ice cream pairs the smoothness of ripe avocado with fresh blueberries, creating a creamy and indulgent treat that’s packed with healthy fats.

Ingredients:

• 1 ripe avocado
• 1 cup fresh blueberries
• 1 cup heavy whipping cream
• 1/2 cup unsweetened almond milk
• 3 tbsp erythritol
• 1 tsp vanilla extract

Instructions:

1. In a blender or food processor, combine the avocado, blueberries, heavy cream, almond milk, erythritol, and vanilla extract. Blend until completely smooth.
2. Pour the mixture into an ice cream maker and churn until thickened. If you don’t have an ice cream maker, pour into a container and freeze, stirring every 30 minutes for 3-4 hours.
3. Serve immediately for a soft-serve consistency, or freeze for longer for a firmer ice cream texture.

This keto blueberry avocado ice cream is a creamy and rich dessert that’s both delicious and nutritious. The avocado adds a smooth texture, while the blueberries provide a burst of fresh flavor. It’s an excellent option for anyone looking to sneak in some extra healthy fats without sacrificing flavor.

Keto Blueberry Chia Seed Ice Cream

This keto blueberry chia seed ice cream is a fun and healthy twist on a classic treat. Chia seeds provide a natural source of fiber and omega-3 fatty acids, while the blueberries offer a tangy, sweet contrast.

Ingredients:

• 1 cup fresh blueberries
• 1 tbsp chia seeds
• 1 cup heavy whipping cream
• 1/2 cup unsweetened almond milk
• 3 tbsp powdered erythritol
• 1 tsp vanilla extract

Instructions:

1. In a small saucepan, heat the blueberries and erythritol over medium heat until the berries break down and release their juices. Let cool.
2. In a mixing bowl, combine heavy whipping cream, almond milk, chia seeds, and vanilla extract.
3. Stir the cooled blueberry mixture into the cream mixture. Let sit in the fridge for 15 minutes to allow the chia seeds to thicken.
4. Pour the mixture into an ice cream maker and churn until thickened. If you don’t have an ice cream maker, freeze the mixture in a container, stirring every hour.

The chia seeds in this keto blueberry ice cream add a unique texture and a nutritional boost. It’s a perfect low-carb treat to enjoy without the guilt, offering both a satisfying crunch and a burst of fruity flavor.

Keto Blueberry Mint Ice Cream

This refreshing keto blueberry mint ice cream is a cool and aromatic treat, with fresh mint and blueberries coming together to create a dessert that’s both sweet and invigorating.

Ingredients:

• 1 cup fresh blueberries
• 1/2 cup fresh mint leaves
• 1 cup heavy whipping cream
• 1/2 cup unsweetened almond milk
• 3 tbsp erythritol
• 1 tsp vanilla extract

Instructions:

1. In a small saucepan, heat the blueberries with 1 tablespoon of erythritol until they break down, about 5 minutes. Set aside to cool.
2. In a blender, combine the mint leaves, heavy cream, almond milk, the remaining erythritol, and vanilla extract. Blend until smooth.
3. Gently fold the blueberry mixture into the cream mixture, creating a swirled effect.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. Alternatively, freeze in a container, stirring every hour for a creamier texture.

This keto blueberry mint ice cream is a delicious and refreshing dessert with a unique flavor combination. The mint enhances the natural sweetness of the blueberries, providing a cooling and refreshing finish perfect for warm weather.

Keto Blueberry Mocha Ice Cream

For coffee lovers, this keto blueberry mocha ice cream combines the richness of coffee with the sweet tartness of blueberries, creating an exciting flavor profile that’s sure to satisfy your cravings.

Ingredients:

• 1 cup fresh blueberries
• 1/2 cup strong brewed coffee (cooled)
• 1 cup heavy whipping cream
• 1/2 cup unsweetened almond milk
• 3 tbsp powdered erythritol
• 1 tsp vanilla extract

Instructions:

1. In a saucepan, cook the blueberries with erythritol until softened and the juices have released, about 5 minutes. Set aside to cool.
2. In a bowl, whisk together the heavy whipping cream, almond milk, cooled coffee, and vanilla extract.
3. Gently fold in the cooled blueberry mixture.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. If you don’t have an ice cream maker, freeze the mixture in a container, stirring occasionally for a creamier result.

This keto blueberry mocha ice cream combines the comforting taste of coffee with the fresh burst of blueberry, making it a unique dessert that will surely be a hit for those who love a combination of flavors. Perfect for a low-carb, coffee-inspired treat!

Keto Blueberry Butter Pecan Ice Cream

A twist on the classic butter pecan, this keto blueberry butter pecan ice cream offers the rich, buttery flavor of toasted pecans paired with the sweet, tart taste of blueberries.

Ingredients:

• 1 cup fresh blueberries
• 1/2 cup unsalted butter
• 1/2 cup toasted pecans, chopped
• 1 cup heavy whipping cream
• 1/2 cup unsweetened almond milk
• 3 tbsp erythritol
• 1 tsp vanilla extract

Instructions:

1. In a saucepan, melt the butter over medium heat. Add the pecans and toast for 3-4 minutes until fragrant. Set aside to cool.
2. In a separate saucepan, cook the blueberries with erythritol until the berries soften and release their juices, about 5 minutes. Let cool.
3. In a bowl, whisk together the heavy cream, almond milk, vanilla extract, and the cooled blueberry mixture.
4. Gently fold in the toasted pecans. Pour the mixture into an ice cream maker and churn until thick. Freeze for 4 hours if needed.

The combination of buttery pecans and fresh blueberries in this keto ice cream creates a satisfying, nutty flavor with a sweet burst of blueberry. It’s a great dessert for any occasion when you want something a bit more decadent!

Keto Blueberry Cinnamon Ice Cream

This keto blueberry cinnamon ice cream brings a touch of warmth and spice to your favorite summer fruit. The combination of blueberries and cinnamon is unexpectedly delicious, creating a comforting yet fresh dessert.

Ingredients:

• 1 cup fresh or frozen blueberries
• 1/2 tsp ground cinnamon
• 1 cup heavy whipping cream
• 1/2 cup unsweetened almond milk
• 3 tbsp erythritol
• 1 tsp vanilla extract

Instructions:

1. In a saucepan, combine blueberries, cinnamon, and erythritol. Cook over medium heat until the berries soften and the mixture becomes syrupy, about 5-7 minutes. Let cool.
2. In a separate bowl, whisk together heavy whipping cream, almond milk, and vanilla extract.
3. Stir in the cooled blueberry mixture and combine well.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. Alternatively, freeze in a container, stirring occasionally for a creamier texture.

The warm cinnamon perfectly complements the tangy blueberries in this keto ice cream, giving it a unique and comforting flavor profile. It’s a perfect treat for fall or when you want something a little different from traditional berry flavors.

Keto Blueberry Pumpkin Spice Ice Cream

Perfect for cozy autumn days or anyone who enjoys the flavors of fall, this keto blueberry pumpkin spice ice cream blends the richness of pumpkin with the sweetness of blueberries for a deliciously unique dessert.

Ingredients:

• 1 cup fresh or frozen blueberries
• 1/4 cup canned pumpkin puree
• 1 cup heavy whipping cream
• 1/2 cup unsweetened almond milk
• 3 tbsp erythritol
• 1 tsp pumpkin pie spice
• 1 tsp vanilla extract

Instructions:

1. In a saucepan, cook blueberries and erythritol over medium heat until the berries burst and the mixture thickens, about 5 minutes. Let cool.
2. In a mixing bowl, combine heavy whipping cream, almond milk, pumpkin puree, pumpkin pie spice, and vanilla extract. Whisk until smooth.
3. Stir in the cooled blueberry mixture.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. Alternatively, freeze the mixture in a container, stirring occasionally.

This keto blueberry pumpkin spice ice cream is a deliciously unexpected combination of flavors that brings together the seasonal warmth of pumpkin spice with the freshness of blueberries. It’s a perfect fall or winter dessert, rich in flavor and low in carbs.

Keto Blueberry Choco-Coconut Ice Cream

A dreamy combination of coconut and rich chocolate with a burst of blueberry, this keto blueberry choco-coconut ice cream is a luxurious treat that satisfies chocolate cravings while keeping things low-carb.

Ingredients:

• 1 cup fresh or frozen blueberries
• 1/4 cup unsweetened cocoa powder
• 1 cup full-fat coconut milk
• 1/2 cup heavy whipping cream
• 3 tbsp erythritol
• 1 tsp vanilla extract
• 1/4 cup unsweetened shredded coconut (optional)

Instructions:

1. In a small saucepan, combine the blueberries and erythritol, cooking over medium heat until the berries break down, about 5 minutes. Let cool.
2. In a mixing bowl, whisk together coconut milk, heavy whipping cream, cocoa powder, and vanilla extract until smooth.
3. Gently fold in the blueberry mixture and shredded coconut if desired.
4. Pour the mixture into an ice cream maker and churn until thickened. If you don’t have an ice cream maker, pour into a container and freeze, stirring occasionally for a creamy texture.

This keto blueberry choco-coconut ice cream is a decadent dessert that combines rich chocolate, coconut, and fresh blueberries. It’s perfect for those who love indulgent, yet low-carb, sweets with a tropical flair.

Keto Blueberry Hazelnut Ice Cream

Hazelnuts and blueberries pair beautifully in this creamy, nutty keto ice cream. The toasted hazelnuts add a rich, buttery flavor that contrasts wonderfully with the fresh and sweet blueberries.

Ingredients:

• 1 cup fresh or frozen blueberries
• 1/2 cup toasted hazelnuts, chopped
• 1 cup heavy whipping cream
• 1/2 cup unsweetened almond milk
• 3 tbsp erythritol
• 1 tsp vanilla extract

Instructions:

1. In a saucepan, cook the blueberries with erythritol until softened, about 5 minutes. Set aside to cool.
2. In a mixing bowl, combine heavy whipping cream, almond milk, and vanilla extract. Whisk until smooth.
3. Fold in the cooled blueberry mixture and toasted hazelnuts.
4. Pour the mixture into an ice cream maker and churn until thickened. If you don’t have an ice cream maker, pour into a container and freeze, stirring every hour.

This keto blueberry hazelnut ice cream offers a delicious blend of nutty and fruity flavors that’s perfect for any nut lover. The combination of creamy texture and crunchy hazelnuts makes it an irresistible low-carb treat.

Keto Blueberry Coffee Crunch Ice Cream

For coffee enthusiasts, this keto blueberry coffee crunch ice cream combines the robust flavor of coffee with the tartness of blueberries, creating a balanced dessert that’s full of flavor and texture.

Ingredients:

• 1 cup fresh or frozen blueberries
• 1/4 cup strong brewed coffee (cooled)
• 1 cup heavy whipping cream
• 1/2 cup unsweetened almond milk
• 3 tbsp erythritol
• 1/2 cup crushed keto-friendly chocolate or coffee-flavored crisps (optional)
• 1 tsp vanilla extract

Instructions:

1. In a saucepan, cook the blueberries with erythritol until the berries soften and the mixture thickens, about 5 minutes. Let cool.
2. In a mixing bowl, combine heavy whipping cream, almond milk, brewed coffee, and vanilla extract. Whisk until fully combined.
3. Stir in the cooled blueberry mixture.
4. If desired, add crushed coffee or chocolate crisps for texture. Pour into an ice cream maker and churn according to the manufacturer’s instructions. Alternatively, freeze in a container, stirring occasionally.

This keto blueberry coffee crunch ice cream is a perfect blend of bold coffee and fruity blueberries, enhanced by a satisfying crunch. It’s a refreshing and energizing dessert ideal for coffee lovers.

Keto Blueberry Peach Ice Cream

This keto blueberry peach ice cream combines the sweetness of peaches with the tartness of blueberries, creating a vibrant and delicious dessert that’s perfect for warm weather or any time you’re craving fruity goodness.

Ingredients:

• 1/2 cup fresh blueberries
• 1/2 cup fresh peaches, diced
• 1 cup heavy whipping cream
• 1/2 cup unsweetened almond milk
• 3 tbsp erythritol
• 1 tsp vanilla extract

Instructions:

1. In a small saucepan, cook the blueberries and peaches with erythritol over medium heat until the fruits soften and the mixture thickens, about 5 minutes. Let cool.
2. In a mixing bowl, whisk together heavy whipping cream, almond milk, and vanilla extract.
3. Stir in the cooled blueberry and peach mixture.
4. Pour into an ice cream maker and churn until thickened. If you don’t have an ice cream maker, freeze in a container, stirring every hour for a creamier texture.

The combination of blueberries and peaches in this keto ice cream makes for a fruity and refreshing dessert. It’s perfect for anyone looking to enjoy a delicious, low-carb ice cream that feels like summer in a bowl!

Keto Blueberry Macadamia Ice Cream

This luxurious keto blueberry macadamia ice cream features the creamy richness of macadamia nuts, paired with the fresh burst of blueberries. The macadamias add a buttery flavor that complements the blueberries, making it a decadent, low-carb treat.

Ingredients:

• 1 cup fresh blueberries
• 1/2 cup macadamia nuts, chopped
• 1 cup heavy whipping cream
• 1/2 cup unsweetened almond milk
• 3 tbsp erythritol
• 1 tsp vanilla extract

Instructions:

1. In a saucepan, cook the blueberries with erythritol until they soften and release their juices, about 5 minutes. Let cool.
2. In a bowl, whisk together the heavy whipping cream, almond milk, and vanilla extract until smooth.
3. Gently fold in the cooled blueberry mixture and chopped macadamia nuts.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. If you don’t have an ice cream maker, pour the mixture into a container and freeze, stirring every hour for a creamy texture.

The macadamia nuts provide a rich, buttery texture, while the blueberries lend their tart sweetness to balance the creaminess. This keto blueberry macadamia ice cream is an indulgent yet healthy dessert that’s perfect for special occasions or whenever you’re in the mood for a treat.

Keto Blueberry Almond Joy Ice Cream

Inspired by the famous candy bar, this keto blueberry almond joy ice cream combines the flavors of coconut, almonds, and blueberries for a delightful treat that’s creamy, crunchy, and satisfying.

Ingredients:

• 1 cup fresh blueberries
• 1/2 cup unsweetened shredded coconut
• 1/2 cup almonds, chopped
• 1 cup heavy whipping cream
• 1/2 cup unsweetened almond milk
• 3 tbsp erythritol
• 1 tsp vanilla extract

Instructions:

1. In a saucepan, cook the blueberries with erythritol over medium heat until the berries soften and release their juices, about 5 minutes. Let cool.
2. In a mixing bowl, whisk together heavy whipping cream, almond milk, shredded coconut, and vanilla extract.
3. Fold in the cooled blueberry mixture and chopped almonds.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. If you don’t have an ice cream maker, freeze in a container, stirring every hour for a creamy texture.

This keto blueberry almond joy ice cream offers a perfect balance of rich, creamy coconut, crunchy almonds, and sweet blueberries. It’s an ideal dessert for anyone craving a treat with texture and bold flavors without the carbs.

Keto Blueberry Pecan Praline Ice Cream

This decadent keto blueberry pecan praline ice cream brings together the buttery richness of pecan pralines with the sweet, tart flavor of blueberries. The warm, caramelized nuts create a delightful contrast to the fresh blueberries.

Ingredients:

• 1 cup fresh blueberries
• 1/2 cup pecans, chopped
• 2 tbsp butter
• 2 tbsp erythritol (for the pralines)
• 1 cup heavy whipping cream
• 1/2 cup unsweetened almond milk
• 1 tsp vanilla extract

Instructions:

1. In a small saucepan, melt butter and add chopped pecans. Cook until the nuts are lightly toasted, about 3-4 minutes. Add erythritol and stir until the mixture becomes caramelized. Set aside to cool.
2. In a saucepan, cook the blueberries and 1 tablespoon of erythritol until the berries break down, about 5 minutes. Let cool.
3. In a bowl, whisk together the heavy whipping cream, almond milk, and vanilla extract.
4. Stir in the cooled blueberry mixture and praline pecans.
5. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. If you don’t have an ice cream maker, freeze the mixture in a container, stirring occasionally.

This keto blueberry pecan praline ice cream is an irresistible dessert with layers of rich, nutty flavor and fruity sweetness. The caramelized pecans create a satisfying crunch that pairs beautifully with the fresh blueberry base.

Keto Blueberry Yogurt Swirl Ice Cream

This keto blueberry yogurt swirl ice cream combines tangy Greek yogurt with sweet blueberries for a creamy dessert that’s both refreshing and rich in probiotics. The yogurt adds a smooth, velvety texture while the blueberries provide a burst of flavor.

Ingredients:

• 1 cup fresh blueberries
• 1 cup full-fat Greek yogurt
• 1 cup heavy whipping cream
• 1/2 cup unsweetened almond milk
• 3 tbsp erythritol
• 1 tsp vanilla extract

Instructions:

1. In a saucepan, cook the blueberries with erythritol until the berries break down and become syrupy, about 5 minutes. Let cool.
2. In a mixing bowl, whisk together Greek yogurt, heavy whipping cream, almond milk, and vanilla extract until smooth.
3. Swirl the cooled blueberry mixture into the yogurt mixture.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. Alternatively, freeze in a container, stirring occasionally for a creamier texture.

This keto blueberry yogurt swirl ice cream is a refreshing treat that balances tangy yogurt with sweet blueberries. The creamy texture and swirl of fruit make it a delightful, low-carb indulgence.

Keto Blueberry Raspberry Ice Cream

This keto blueberry raspberry ice cream is a beautiful mix of tangy raspberries and sweet blueberries, creating a perfectly balanced, fruity dessert that’s vibrant and refreshing.

Ingredients:

• 1/2 cup fresh blueberries
• 1/2 cup fresh raspberries
• 1 cup heavy whipping cream
• 1/2 cup unsweetened almond milk
• 3 tbsp erythritol
• 1 tsp vanilla extract

Instructions:

1. In a saucepan, cook blueberries, raspberries, and erythritol over medium heat until the berries soften and release their juices, about 5 minutes. Let cool.
2. In a mixing bowl, whisk together heavy whipping cream, almond milk, and vanilla extract.
3. Stir in the cooled berry mixture.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. Alternatively, freeze in a container, stirring every hour for a creamier texture.

This keto blueberry raspberry ice cream is a refreshing and vibrant dessert that blends two bold, tart fruits into one creamy, low-carb treat. It’s perfect for berry lovers looking for something light and fruity.

Keto Blueberry Peanut Butter Ice Cream

This keto blueberry peanut butter ice cream combines the creamy, nutty richness of peanut butter with the tart sweetness of blueberries for a deliciously indulgent dessert that’s low in carbs.

Ingredients:

• 1 cup fresh blueberries
• 1/4 cup peanut butter (unsweetened and smooth)
• 1 cup heavy whipping cream
• 1/2 cup unsweetened almond milk
• 3 tbsp erythritol
• 1 tsp vanilla extract

Instructions:

1. In a saucepan, cook the blueberries with erythritol until the berries release their juices and become syrupy, about 5 minutes. Let cool.
2. In a mixing bowl, whisk together heavy whipping cream, almond milk, peanut butter, and vanilla extract until smooth.
3. Stir in the cooled blueberry mixture.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. Alternatively, freeze in a container, stirring every hour for a creamier texture.

This keto blueberry peanut butter ice cream is a perfect balance of creamy peanut butter and tart blueberries. It’s a rich, satisfying dessert that’s perfect for anyone who loves the combination of nutty and fruity flavors!

Note: More recipes are coming soon!