Enjoy a scoop of this dairy-free keto blueberry ice cream to cool off on hot summer days. It's a delicious low-carb frozen treat made with only five ingredients!
I really love ice cream but I've been trying to cut back on dairy. So I've been experimenting with using coconut cream instead of heavy cream.
After testing various recipes, I've discovered that using a higher fat canned coconut cream results in a much better dairy-free ice cream than using regular canned coconut milk.
I use one full can of unsweetened coconut cream in this keto blueberry ice cream recipe. It gives a creamy texture just like dairy ice cream. In fact, I doubt that anyone would guess that this ice cream contains no dairy.
There's just five simple ingredients used in the recipe: lemon juice, sweetener, blueberries, coconut cream, and almond milk.
- Lemon juice adds a tart acid to the bland taste of the blueberries giving the ice cream a much better flavor.
- Keto sweetener keeps the carbs low. I recommend using a blend of monk fruit and allulose or inulin for a more scoopable ice cream. You can use powdered erythritol but tends to made ice cream freeze harder.
- Coconut cream is the secret for making any the keto ice cream recipe dairy-free! But if you aren't concerned about dairy, you can use heavy whipping cream instead.
- Unsweetened almond milk has a neutral taste that helps lessen any coconut flavor from the coconut cream. Any low-carb milk can be used. Using coconut milk will make the ice cream dairy-free and nut-free.
- Blueberries give it a pretty purple color and a fruity flavor. You can use either fresh or frozen blueberries in the recipe.
Just follow these simple step-by-step directions to make your own keto blueberry ice cream!
Take the cream layer from the coconut cream and whip it into stiff peaks. If it's hot, you may need to put the can in the refrigerator so the cream layer will hard and separate from the liquid.
Alternatively, you can use heavy whipping cream and whip it up.
Cook base mixture
Pour the liquid part of the coconut cream into a medium saucepan. Stir in the lemon juice, sweetener, blueberries, and almond milk.
Heat mixture on medium high to boiling. Reduce heat to get a gentle boil and cook for another four minutes.
Remove from heat and whisk in xanthan, if using as a stabilizer. After it cools a bit, fold in the whipped cream.
Pour the blueberry ice cream mixture into an ice cream maker.
Churn according to the manufacturers directions to freeze into a soft serve consistency.
Transfer to an airtight freezer container and freeze until hardened. You can enjoy the ice cream right away if you like it soft. But it will become scoopable after a few hours in the freezer.
To keep homemade ice cream fresh longer, I always store it in a Tovolo ice cream tub container. They also make smaller single serving size containers to help with portion control.
- Use a blended sugar substitute. I like to use a powdered blend of monk fruit and allulose.
- Churn the cream mixture in an ice cream maker. This is a sugar free churn ice cream. However, it is possible to make ice cream in a food processor. But I haven't tried this recipe using the food processor method.
- Don't skimp on fat. Ice cream high in fat has a creamier consistency so you can use more high fat cream and less milk.
- Mix in some unsweetened shredded coconut if you want more coconut flavor.
️ Serving suggestions
This low-carb dairy-free frozen treat is a welcome treat for hot summer days. It does taste a little like sorbet or sherbet because it has so much fruit in it.
You can dress it up with some keto whipped cream on top and a sprinkling of fresh blueberries. It's also perfect served with a tall glass of low-carb iced coffee.
Before getting to the full printable recipe, I wanted to go over some questions others have asked about this dairy-free ice keto cream.
You can certainly use pure liquid or powdered stevia. It may just freeze a bit harder. It's best to freeze in individual servings or make Popsicles if you don't want to thaw a whole container to scoop.
The Cuisinart ICE-21 is a great ice cream maker that doesn't cost too much. It's the first machine that I've owned and has lasted a long time.
The easiest way to remove cream from coconut cream is to refrigerate the container of coconut cream overnight. The cream will rise to the top and can be easily removed.
You can bet that I'll be making this blueberry ice cream recipe again as we always have tons of blueberries in our freezer. But I have a lot of other keto blueberry recipes too.
If you love berries as much as I do, you'll want to try some of my other fruity low-carb dessert recipes. Below are just a few of my favorites:
- Gluten-Free Blueberry Cobbler is a great way to enjoy summer berries. Can be made with just one or a mixture of different kinds.
- Keto Fruit Pizza tops a slightly sweetened low carb crust with cream cheese sauce and berry toppings.
- Gluten-Free Strawberry Rhubarb Crisp is a popular dessert in late spring and early summer.
- No-Bake Banana Split Cake has a cheesecake base with all your favorite sundae toppings.
- Cranberry Cheesecake isn't just for the holidays when you use frozen berries from last season.
- Coconut Ice Cream is another favorite if mine that I grew fond of after trying it at a Chinese restaurant.
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Blueberry Ice Cream (Keto, Dairy-Free)
- 13.5 oz coconut cream or heavy whipping cream for dairy ice cream
- 2 tablespoons lemon juice
- ⅔ cup monk fruit and allulose sweetener or sweetener of choice
- 1 cup blueberries
- ⅓ cup unsweetened almond milk or coconut milk for nut-free
- ½ teaspoon xanthan gum optional
- Finely grate zest from lime and squeeze juice into a medium saucepan.
- Place the cream layer from the canned coconut cream in a mixing bowl and whip until stiff peaks form.
- Pour the liquid part of the coconut cream into a saucepan with lemon juice.
- Stir in sweetener, blueberries, and low-carb milk.
- Heat to boiling then cook, stirring occasionally, on gentle boil about 4 minutes.
- Remove from heat and whisk in xanthan gum, if using. Allow to cool a bit, then fold in whipped coconut cream.
- Place mixture in refrigerator or ice bath until well chilled.
- Process in ice cream maker according to manufacturer's directions.
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Array ( [serving_size] => 0.5 [calories] => 185 [carbohydrates] => 14.3 [protein] => 1.2 [fat] => 14 [sodium] => 43 [fiber] => 10.8 [serving_unit] => cup )
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
First published on June 17, 2015. Post updated on May 28, 2022, with new images and additional recipe information.
I’m confused- the ingredient list has lemon juice and the recipe says to add lime zest and juice. Which do I use?
The original recipe called for limes, but lemons are more keto-friendly and complement the blueberry flavor best.
Could stevia replace your choice for sweetener?
You can certainly use stevia. It may just freeze a bit harder. It's best to freeze in individual servings or make Popsicles if you don't want to thaw a whole container to scoop.
Libby at ditchthecarbs.com
This looks beautiful and delicious. I have included it in my top 20 Low Carb & Sugar Free Ice Cream roundup. http://www.ditchthecarbs.com/2015/07/17/best-low-carb-sugar-free-ice-cream/ I also love your step by step guide on how to make it. Have a great day. Libby.
Thanks for the include. Will share the roundup!
Since I have been eating Low Carb I have given up ice cream. I have been seeing a lot of great recipes like the one here and I think I should get an ice cream maker and add that back to my diet. Would you give me a suggestion of an ice cream maker that makes ice cream that looks like this? I have no idea where to start looking for one and which one I should get.
Thanks for any information you can give me.
Jackie - The Cuisinart ICE-21 is a great ice cream maker. It sells for about $50 or so. I've got a more expensive model that has a build in compressor but only because I hate having to freeze the gel container for a day or two before. I had the cheaper model before and it made great ice cream.
Thanks so much for the info. I will check them out.
Sam @ PancakeWarriors
What a gorgeous color!! You really can't go wrong with blueberry and coconut! So pretty!
Thanks Sam! 🙂
This looks great. And I have everything on hand! Even the LC Foodswhite sweetener! I've found coconut cream at Trader Joe's.
I find the inulin sweetener works best in ice creams which is my primary reason for buying the LC Foods white sweetener. I'm not that close to a Trader Joes, but I'm thinking it's worth the trip to stock up on low carb foods!
Do you know of a less expensive alternative for the LC Foods white sweetener?
You can use any sweetener. I find that fiber based ones do better in frozen treats. If you can get Swerve or a straight inulin sweetener cheaper it would be ok.
Katie @ Recipe for Perfection
You know, I've been wondering about using coconut milk in my ice cream. This looks like a good place to start!
Katie - It's best to use the higher fat coconut cream or scrape cream off the top of a regular can of coconut milk when making ice cream. I find the can of coconut cream has about twice the cream layer or more compared to a can of coconut milk.
Kristen @ A Mind Full Mom
It is so hard to give up dairy, when you love creaminess. However, coconut milk/cream is a great substitute.
I have yet to find a dairy free alternative to cream cheese that I like. The kind made with cashews just doesn't work for me.
This looks great! I love blueberries - although I have to be careful with fruit...and the combination here is perfect!
Thanks Marye! I agree that fruit needs to be eaten in moderation on a low carb keto diet. It's easy to go overboard with carbs when indulging in fruit.
Rebecca @ Strength and Sunshine
O! The lime is the perfect extra surprise! What a wonderful combo!
I definitely wouldn't leave the lime out. It gives that extra hint of flavor that keeps this from being a bland ice cream.
pam (Sidewalk Shoes)
I don't have any problems with dairy either, but I love the flavor that coconut brings to the table!
Always great to have options and variety! 🙂