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.
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.
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
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.
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
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.
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.
When they are frozen at the peak of freshness, blueberries can be frozen for up to 10 months.
More delicious ways to use Oregon blueberries
- Keto Blueberry Muffins
- Baked Blueberry Pancake
- Sweet Keto Blueberry Bread
- Blueberry Lemon Zucchini Cake
Blueberry Pie Ice Cream Recipe
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.
Molly says
Hi Carolyn – I’m making this today and am excited to try it. I have 2 questions about the vanilla ice cream instructions. In both steps 1 and 2 it says to add the vanilla extract. In which of these two steps should we add it? In step 1, it says to bring to a simmer then reduce the heat and simmer. Do you mean to bring to a boil then reduce the heat? Thank you!
Anu says
This is really quite delicious and a great way to showcase blueberries. I made it without the crumble, and we really enjoyed it at the end of a really long day on our feet. However, next time I might try this without the glucomannan as it left a bit of a slimy taste in the mouth, and will also try using all allulose in the vanilla ice cream base rather than a mix of sweeteners, as mine set rock hard in the freezer, and I had to thaw it out on the counter for a couple of hours before we could eat it. Still, a lovely recipe and a beautifully flavoured ice cream. Thank you Carolyn!
Carolyn says
Wow. Where do you live that this wouldn’t be way too soft after being left on the counter for a few hours???
Pam says
This ice cream sounds amazing. I really want to make the crumble but don’t care for coconut. Can I just omit it?
Carolyn says
Use additional almond flour.
GayLynn Pack says
Carolyn, you are killing me! My doc just put me on a dairy free protocol, my blueberry bushes are loaded and then you post this recipe! Just shoot me now if there isn’t a substitute for the HWC. Will coconut cream work? ????
Carolyn says
Coconut cream works but you’d be better off churning it to make it less icy.
patricia says
I do not see how much of the sweetened condensed milk to use.
Also, I must be dairy free. Can I use Coconut cream for the whipping cream? Thank you
Carolyn says
Please read the recipe step by step as the sweetened condensed milk is built into the recipe. Coconut cream would work but you are much better off making it a churned ice cream, if you do that.
Claire McGuire says
Hi Carolyn, I’m a big fan of all your recipes and have almost all your books. ♥️
I just purchased an icecream maker and just wanted to know if I needed to make any adjustments to your no churn icecream recipes if I did use my icecream maker. I can’t wait to try it out.
Thank you so much!
Claire ????
Carolyn says
Keep the added whipping cream liquid and then churn. Just look at my regular vanilla ice cream recipe… that’s the same.