Keto Blueberry Ice Cream 🍦🫐

Ingredients

• 2 cups fresh or frozen blueberries
• 2 cups heavy whipping cream
• 1 cup unsweetened almond milk
• 1/2 cup powdered erythritol or monk fruit sweetener
• 4 egg yolks
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• Pinch of salt

Instructions

1. In a saucepan, add blueberries and lemon juice. Cook for 5–7 minutes until soft. Mash slightly and set aside.
2. In another saucepan, heat heavy cream and almond milk over medium heat until warm (do not boil).
3. In a bowl, whisk egg yolks with sweetener until creamy.
4. Slowly pour warm cream mixture into egg mixture while whisking continuously.
5. Return mixture to saucepan and cook on low heat until it thickens slightly.
6. Stir in vanilla extract and blueberry mixture.
7. Let cool completely, then refrigerate for 2–3 hours.
8. Churn in an ice cream maker according to manufacturer instructions.
9. Freeze for 2 hours before serving for the best texture.

Optional Toppings

• Fresh blueberries
• Sugar-free chocolate chips
• Crushed keto cookies
• Whipped cream

Perfect low-carb summer dessert