Before the summer comes to a complete close, I would like to add one more ice cream recipe to your keto arsenal that’s as tasty as it is easy. I realize it’s not blueberry season here in Louisiana (May-July), but frozen work just as well as fresh. If you like, you can also add fresh/defrosted blueberries at the end of the churn for fruity chunks, or just serve with blueberries on top. I promise, it tastes as purple as it looks!
Keto Blueberry Ice Cream
Ingredients:
2 C fresh or frozen blueberries
3/4 C allulose
2 tbsp. water
1 1/2 C heavy whipping cream
1/2 C half and half
1 tbsp. of lemon zest
2 tbsp. lemon juice
1 tsp vanilla
Method:
In a medium saucepan, combine the blueberries, allulose and water and bring to a boil. Reduce the heat and simmer uncovered until the sugar is dissolved. Press the blueberry mixture through a fine mesh sieve into a large bowl and discard the pulp. Let the mixture cool for 10-15 minutes and then stir in cream, half and half, vanilla, lemon juice, and zest. Cover and refrigerate for 2 hours or overnight.
Put the mixture into your ice cream maker after it has been well-chilled. Run for about 20 minutes and enjoy!
**After I made this, I realized you could easily add a tablespoon of food-grade lavender before straining and let it steep and cool at the same time (maybe don’t add lemon juice and zest?). I bet it would taste fantastic!
