Enjoy a scoop of this dairy-free blueberry ice cream to cool off on hot summer days. It’s a low-carb sweet snack made with coconut cream.
As I’ve been trying to move to a more Paleo diet, it’s been hard to cut back on dairy. That’s the one thing that keeps me from being a true Paleo eater.
I just can’t give up my dairy! With that said, it’s probably best for me to stick with the Primal diet which doesn’t restrict dairy the way Paleo does.
Of course the move to dairy-free would be much easier if I actually had a problem with dairy, but I don’t. However, my experience with Egg Fasts seems to suggest that I am sensitive to heavy cream because consuming it causes me to gain weight or stall weight loss.
Since I really love ice cream, I’ve been experimenting with making it dairy-free using coconut milks. What I’ve learned is that using a higher fat canned coconut cream results in a much better dairy-free ice cream than using regular canned coconut milk.
I used one full can of LC Foods Coconut Cream in this blueberry ice cream and it came out with a creamy texture just like dairy ice cream. I doubt that anyone would guess that this ice cream contains no dairy.
It is nearly impossible to find coconut cream in regular grocery stores. It may be available in natural food stores and Asian markets. I have been ordering it directly from LC Foods.
My husband likes to take the kids blueberry picking at his friend’s house over the summer when the fruit is in season. They typically come back with 50 pounds of blueberries or more.
Although I prefer eating the blueberries fresh, I end up freezing more than half because we just can’t eat that many before they begin to spoil. I also try not to eat too many blueberries at once because the carbs do add up.
I’ve been wanting to make a blueberry ice cream for a while now. I decided to make this sugar and dairy free because I had ingredients from another recipe that I needed to use up.
I thought about adding unsweetened coconut flakes to the ice cream, but chose not too because the coconut cream provides enough coconut flavor by itself. Coconut ice cream is another favorite if mine that I grew fond of after trying it at a Chinese restaurant.
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 bet that I’ll be making this blueberry ice cream recipe again as we always have tons of blueberries in our freezer.
Other recipes to try
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.
Blueberry Ice Cream (Keto, Dairy-Free)
- 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 saucepan with lime.
- 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.
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