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Keto Blueberry Ice Cream

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Time: 4 hours 30 minutes (30 minutes active prep, 4+ hours freezing)
Intensity: Easy
Servings: 6
Author: The Mindful Keto Kitchen

This Keto Blueberry Ice Cream is a dreamy, vibrant treat that proves you don’t need sugar to enjoy a luxurious frozen dessert. Bursting with the natural sweetness of summer blueberries and the rich, creamy base of coconut and dairy, this recipe is low-carb, gluten-free, and incredibly satisfying. With a perfect scoopable texture and a stunning purple hue, it’s a guilt-free indulgence that will become a staple in your freezer.

Ingredients

  • 2 cups fresh or frozen blueberries (if frozen, thaw slightly)

  • 1 ½ cups full-fat coconut milk (canned, well-shaken)

  • 1 cup heavy whipping cream

  • ½ cup powdered erythritol or monk fruit sweetener (adjust to taste)

  • 3 large egg yolks

  • 1 teaspoon vanilla extract

  • 1 tablespoon fresh lemon juice

  • ¼ teaspoon xanthan gum (optional, for improved texture and to reduce iciness)

  • A pinch of salt

Equipment

  • Medium saucepan

  • Whisk

  • Blender or food processor

  • Fine-mesh sieve

  • Ice cream maker

  • Airtight freezer container

Instructions

1. Cook the Blueberry Purée (10 minutes)

In a medium saucepan over medium heat, combine the blueberries and lemon juice. Cook, stirring frequently, until the blueberries break down and release their juices, about 5-7 minutes. Remove from heat and let cool for a few minutes. Transfer the mixture to a blender and blend until completely smooth. For an ultra-smooth ice cream, strain the purée through a fine-mesh sieve into a bowl to remove the skins. Set aside.

2. Create the Custard Base (15 minutes)

In the same saucepan (no need to wash it), whisk together the coconut milk, heavy cream, and half of the sweetener over medium heat. Heat until just steaming, but not boiling. Meanwhile, in a separate bowl, whisk the egg yolks with the remaining sweetener until pale and slightly thickened.
Carefully, and very slowly, ladle about ½ cup of the hot cream mixture into the egg yolks while whisking constantly (this is called tempering and prevents scrambled eggs). Then, slowly pour the tempered yolk mixture back into the saucepan with the remaining cream, whisking constantly.

3. Thicken the Custard (5 minutes)

Reduce the heat to low. Cook the mixture, stirring constantly with a spatula or wooden spoon, until it thickens enough to coat the back of the spoon (about 170°F/77°C on a thermometer). This should take 4-5 minutes. Do not let it boil.
Remove from heat. If using, sprinkle the xanthan gum over the hot custard and whisk vigorously until fully incorporated and smooth. This step helps create a creamier, less icy final product.

4. Combine and Chill (30 minutes active, 2+ hours inactive)

Stir the blueberry purée, vanilla extract, and salt into the warm custard until fully combined. Pour the mixture into a clean bowl, cover the surface directly with plastic wrap (to prevent a skin from forming), and refrigerate for at least 2 hours, or until completely chilled. For best results, chill overnight.

5. Churn (25 minutes)

Pour the chilled blueberry custard into your ice cream maker and churn according to the manufacturer’s instructions. It will thicken to a soft-serve consistency.

6. Freeze to Set (At least 2 hours)

Transfer the churned ice cream to an airtight container. For optimal texture, press a piece of parchment paper directly onto the surface before sealing. Freeze for at least 2 hours to firm up to a scoopable consistency.

Chef’s Notes & Tips

  • Sweetener Note: The sweetness of blueberries can vary. Taste the custard mix before chilling and adjust sweetness if needed.

  • No Ice Cream Maker? Pour the chilled base into a deep, freezer-safe dish. Freeze for 45 minutes, then remove and whisk vigorously with a fork or hand mixer to break up ice crystals. Repeat every 30-45 minutes for 3-4 cycles, then freeze solid.

  • Berry Swap: This recipe works wonderfully with raspberries or blackberries.

  • Dairy-Free Option: Omit the heavy cream and use an additional 1 cup of full-fat coconut milk. The texture will be slightly less rich but still delicious.

Storage

Store in an airtight container in the freezer for up to 2 weeks. Let sit at room temperature for 5-10 minutes before scooping for the best texture.

Nutrition Information (Per Serving, approximately ½ cup)

  • Calories: 285

  • Total Fat: 27g

  • Saturated Fat: 19g

  • Total Carbohydrates: 8g

  • Dietary Fiber: 2g

  • Sugars: 4g (natural from blueberries)

  • Sugar Alcohols (Erythritol): 4g*

  • Net Carbs: 2g

  • Protein: 4g

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