Blueberry Ice Cream (Keto, Dairy-Free)
Servings: 8 servings
Enjoy a scoop of this refreshing ice cream to cool off on hot summer days. It's a low-carb, sugar-free, and dairy-free treat made with coconut cream.
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.
Serving: 0.5cup | Calories: 185 | Carbohydrates: 14.3g | Protein: 1.2g | Fat: 14g | Sodium: 43mg | Fiber: 10.8g
[serving_size] => 0.5
[calories] => 185
[carbohydrates] => 14.3
[protein] => 1.2
[fat] => 14
[sodium] => 43
[fiber] => 10.8
[serving_unit] => cup
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