Low-carb blueberry ice cream

Low-carb blueberry ice cream

Icy cool. Unbelievably creamy. Amazingly fresh, and low carb. Blueberry, yes, but notes of lemon and cardamon add a sophisticated edge. And the cheese adds complexity. In a word, SAVOR.

Low-carb blueberry ice cream

Icy cool. Unbelievably creamy. Amazingly fresh, and low carb. Blueberry, yes, but notes of lemon and cardamon add a sophisticated edge. And the cheese adds complexity. In a word, SAVOR.
USMetric
6 servingservings

Ingredients

  • 1 cup 240 ml heavy whipping cream
  • 3 3 egg yolkegg yolks
  • 1 tbsp 1 tbsp erythritol (optional)
  • ½ tsp ½ tsp vanilla extract
  • ½ tsp ½ tsp ground cardamom (green)
  • ½ ½ lemon, the zestlemons, the zest
  • 8 oz. (1 cup) 230 g (240 ml) mascarpone cheese
  • 6 oz. 170 g frozen blueberries or frozen blackberries
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Instructions

  1. Take the blueberries from the freezer. Whip the cream until soft peaks form and set aside.
  2. In a separate bowl, beat egg yolks, optional sweetener, vanilla, cardamom and lemon zest until pale and fluffy. Mix in the mascarpone cheese and then fold in the whipped cream.
  3. Fold the half-thawed blueberries into the mixture. Pour the mixture into a container with a lid and place in the freezer.
  4. Stir the ice cream every fifteen minutes until it firms up. This takes about 1-1.5 hours.

Tip!

Try raspberries instead of blueberries for even fewer carbs, about 3.5 g per portion. You can substitute cream cheese or ricotta for the mascarpone for a slightly different flavor profile.

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28 comments

  1. CS
    Could I make this in an ice cream maker?
  2. Shauna
    Also, how much vanilla are you supposed to use? The ingredient list doesn't say.
    Reply: #15
  3. Mel
    Yeah you can! I did last night. Mixed everything in my kitchen aid and put it into the ice cream maker - 25 min later - bam! So good. The only adjustments I made were 1/2 tsp of vanilla - in the directions it says 'add the vanilla' but vanilla isn't listed in the ingredients. Also next time I want to add a tablespoon of culinary lavender - the perfume of it will be so good with the blueberries. I also doubled the recipe and it made a quart - which, is in fact, more like a frozen custard than an ice cream because of the egg yolks. Total win!!
  4. krista
    Could you use cream cheese instead of the mascarpone cheese?
    Reply: #13
  5. Georgia
    If you add one cap of vodka the ice-cream doesn't need mixing at all and will just freeze without getting ice crystals in it.
    Reply: #21
  6. jenny
    Help blueberry icecream, sounds fabulous...

    When it states 6 oz of Blueberries or Raspberries "if preferred", and they are part frozen, is 6oz approx 1 cup???? as a guide, as it will have syrup when they part thaw out?

    I shall be using the raspberries.

    Look forward to help guidance.

    Mallorca

  7. Linda S.
    I haven't made this yet, but if I were to use raspberries, I would use them frozen and not thaw them at all. Thawing will create more water/juice. Don't think that would work well with the ice cream, but that's my opinion - only because of my experience in using frozen raspberries in other recipes.
  8. Margaret
    Would like to try this but have intolerance to dairy.Anyone tried
    a substitute?
    Reply: #27
  9. Jayne Zabala
    Is it safe to use raw egg yolks?
    Reply: #22
  10. Andrew
    Tried it and came out nice, but cant get that deep purple colour like the ice cream photo on the cover image.
  11. Minion
    I've read about this receipt in some Swedish food magazine a few years ago.
    Swedish recipe is a bit easier and it's more like cold yummy vanilla custard sauce.

    Just leave blueberries a side, don't do anything with them, and when the
    freezed whipped cream mixture is done just pour it over blueberries and raspberries, like vanillacustard sauce.

    It can be a little hard, like ice cream when you take it out of freezer but in a few minutes it will melt a bit and taste divine.

  12. Jenny
    I made this last night and it came out super creamy, but very bland. My four year old wouldn't eat it at all and my husband added sugar to his. I just used a splash of vanilla since the directions didn't say how much, but next time I would do more- maybe a tsp or two. I couldn't taste much of the lemon- next time I will swap the zest and use lemon essential oil instead for more flavor. Also, I will add some cinnamon and double the cardamon- I've been adding these to my individual servings to help add some flavor. I also want to try this with frozen blackberries instead of blueberries and see how that turns out!
  13. Jenny
    I bet cream cheese would be super yummy, like blueberry cheesecake!
  14. Nancy
    Too bland. Agree with cream cheese. And really think the egg yolk mixture should be cooked/heated to a proper temperature. No won't be making this again. And it looked so Good!
  15. Gloria
    I'm putting this together for the first time and have the same question. I don't see it answered. I started with 1/2 tsp, but in taste testing the mixture, I decided to add another 1/2. Still not sure if that is enough. We'll see how it turns out. . . .
  16. Jenny
    I made this and found it lacked sweetness and was too bland, but after reading your comments I will alter it slightly the next time - I also found that once it had been left overnight it was too hard to scoop (will need a chain saw) I saw someone mentioned adding a cap of vodka, does this keep it soft?
  17. Kati