Keto Blueberry Pie Ice Cream

Jump to Recipe Print Recipe

This Keto Blueberry Ice Cream is delightfully creamy and rich, and tastes like your favorite summer pie! Best of all, it doesn’t require an ice cream maker. This post is sponsored by Oregon Blueberry Growers.

Keto Blueberry Ice Cream in a white dish over a green napkin, with blue hydrangeas in the background.

My joy in life increases exponentially when Oregon blueberries are in season. They are so plump and juicy, with bold blueberry flavor. There is nothing that can compare.

And this Blueberry Pie Ice Cream showcases them perfectly. That deep purple swirl set off with keto vanilla ice cream and a little grain-free crumble is as beautiful as it is delicious.

I love cooking and baking with Oregon blueberries. Blueberry Jamboree is one of my most popular dessert recipes. And I always make several batches of keto blueberry scones for easy breakfasts and snacks.

So my thanks go out to all the amazing Oregon Blueberry Growers doing their thing!

How to Freeze Blueberries

We usually spend at least one joyful summer day at a local U-Pick farm like Sauvie Island Blueberry Farm or Bella Organic Farm. My kids have all become prodigious blueberry pickers and we come home with quarts of fresh berries.

I find myself so eager to cook and bake with them, and I have more ideas than I could possibly execute. So I have perfected my technique for freezing them to seal in that fresh flavor so I can enjoy them all year long.

Simply spread the blueberries out on a rimmed baking sheet in a single layer. Place in the freezer until the berries are firm – this should only take a few hours.

Transfer to an airtight container or a freezer bag and store for several months. There is no need to rinse the berries before freezing, and in fact this may cause them to stick together. You can rinse them after thawing, before use.

A ice cream scoop scooping blueberry pie ice cream out of the freezer container.

Why this recipe rocks

This no-churn keto ice cream is to die for. And while there are multiple steps, it’s actually quite easy to do. Trust me, the results are absolutely worth it!

I brought together elements from a few of my favorite recipes. I used the topping from the keto jamboree for the blueberry swirl. It has the consistency of a classic pie filling but with a fraction of the carbs.

And I made a no-churn vanilla ice cream with my keto sweetened condensed milk. And finally, I added a bit of contrasting crunch by adding some crumbled keto cereal.

It’s a little bit of blueberry pie a la mode in your ice cream bowl!

Ingredients you need

Almond flour
Shredded coconut
Swerve Sweetener
Butter
Oregon blueberries
Allulose
Lemon zest
Glucomannan
Heavy cream
Almond milk
Vanilla

How to make Keto Blueberry Ice Cream

A collage of four images showing the steps for making Keto Blueberry Pie Ice Cream.

1. Prepare the crumble: Stir the ingredients together and press out thinly on a baking sheet. Bake until golden and let cool completely before breaking up with your fingers.

2. Prepare the blueberry sauce: Bring the blueberries to a boil with allulose and water and simmer until soft. Stir in the lemon zest and thicken with a little glucomannan. Let cool completely.

3. Prepare the vanilla ice cream: Make the sweetened condensed milk and let it cool. Then whip the remaining cream and fold the two mixtures together until no streaks remain.

4. Assemble: Layer the ice cream, blueberry sauce, and crumble together and swirl to combine. Then freeze for at least 8 hours and up to overnight to firm up.

Close up shot of blueberry pie ice cream in a glass dish with blueberries around it.

Expert tips

Sweeteners: When making keto ice cream, it’s important to use the right sweeteners. For the crumble portion, you need an erythritol-based sweetener for a crisp texture. But a mix of erythritol and allulose works best for the sauce and the ice cream itself, so that it doesn’t freeze rock hard. Read more about keto sweeteners here.

If you want to make things even easier, skip the crumble portion entirely. Or try adding ¼ cup crushed pecans or your favorite keto cookies instead.

Frequently Asked Questions

What is the best way to freeze fresh blueberries?

Spread the blueberries in a single layer on a rimmed baking sheet and place in the freezer until firm, 1 to 2 hours. Then transfer to an airtight container. You can use a ziploc freezer bag or a sealable container.

How do you freeze blueberries so they don’t get mushy?

Avoid washing or rinsing the blueberries until after freezing, so that they don’t stick together. You can rinse them after thawing and just before using. If you really prefer to wash them first, allow them to air-dry completely before freezing.

How long can fresh blueberries be frozen?

When they are frozen at the peak of freshness, blueberries can be frozen for up to 10 months.

A spoon digging into some keto blueberry ice cream in a white dish.

More delicious ways to use Oregon blueberries

Blueberry Pie Ice Cream Recipe

This Keto Blueberry Ice Cream is delightfully creamy and rich, and tastes like your favorite summer pie! Best of all, it doesn’t require an ice cream maker.

4.80 from 5 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: keto blueberry ice cream

Prep Time: 30

Cook Time: 50

Chill Time: 8

Total Time: 9 20

Servings: servings

Calories: 283kcal

Ingredients

Crumble:

¼ cup almond flour
2 tablespoons shredded coconut
1 tablespoons Swerve Granular
1½ tablespoons butter melted

Blueberry Sauce:

1½ cups fresh Oregon blueberries
¼ cup water
2 tablespoons Swerve Granular
2 tablespoons allulose or BochaSweet
1 teaspoon lemon zest
½ teaspoon glucomannan or xanthan gum

No Churn Vanilla Ice Cream:

2½ cups heavy whipping cream divided
½ cup almond milk
½ cup Swerve Confectioners divided
¼ cup allulose or BochaSweet
2 tablespoons butter
1 teaspoon vanilla extract
¼ teaspoon glucomannan or xanthan gum

Instructions

Crumble:

Preheat the oven to 325ºF and line a baking sheet with parchment paper.
In a medium bowl, whisk together the almond flour, coconut, and sweetener. Stir in the melted butter until the mixture begins to clump together.
Transfer to the mixture to the prepared baking sheet and spread out into a thin layer. Top with another piece of parchment and press down to help it stick together.
Remove the top piece of parchment and bake 18 to 25 minutes, until the crumble is golden brown. Remove from the oven and let cool completely to crisp up, then break into small pieces with your fingers.

Blueberry Sauce:

Combine the blueberries, the sweeteners, and the water in a medium saucepan over medium heat. Bring to a boil, then lower the heat to a simmer and cook until the berries are soft enough to be mashed, about 7 minutes.
Remove from heat and stir in the lemon zest. Sprinkle the glucomannan overtop and whisk to combine. Let cool completely.

Vanilla Ice Cream:

Prepare the condensed milk: In a medium saucepan over medium heat, combine 1 cup of the cream, the almond milk, ¼ cup of the Swerve, the allulose, and the vanilla extract. Bring to a simmer, then reduce the heat and simmer 20 minutes.
Remove from heat and add the butter. Let melt, then stir in the vanilla extract. Sprinkle the surface with the glucomannan and whisk to combine. Let cool to room temperature.
In a large bowl, beat the remaining 1 ½ cups cream with the remaining powdered sweetener until it holds stiff peaks. Gently fold in the cooled cream/almond milk mixture until no streaks remain.

To assemble:

Spread half of the vanilla ice cream in a freezer-safe container and dollop half of the blueberry sauce overtop. Sprinkle with half of the crumble and swirl with a knife to combine.
Repeat with the remaining ice cream, the sauce, and the crumble. Swirl until well mixed but still streaky.
Cover tightly and freeze until firm. Depending on what sweetener you use, this can take 8 to 24 hours.

Notes

Storage Information: Store the ice cream in an airtight container in the freezer for up to 3 months.

Nutrition Facts

Blueberry Pie Ice Cream Recipe

Amount Per Serving (1 serving = ½ cup)

Calories 283 Calories from Fat 242

% Daily Value*

Fat 26.9g41%

Carbohydrates 6g2%

Fiber 1.1g4%

Protein 2.2g4%

* Percent Daily Values are based on a 2000 calorie diet.