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, and the allulose. 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
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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Could I also make this recipe for a ninja creami? And maybe not have to worry about folding in the cream and condensed milk. I kinda just wanna put everything in the creami!
This recipe is not designed for the Creami. Sorry!