Delicious Keto Blueberry Lavender Ice Cream Recipe: A Must-Try for Low-Carb Dieters

Keto Blueberry Lavender Ice Cream: A Delightful Low-Carb Indulgence

Imagine a dessert that not only satisfies your sweet tooth but also aligns with your keto lifestyle. That’s exactly what you get with our Keto Blueberry Lavender Ice Cream. This creamy, aromatic treat is a symphony of flavors, combining the natural sweetness of blueberries with the soothing essence of lavender, all while keeping your carb count in check. Perfect for a summer day or as a delightful finish to any meal, this ice cream is sure to become a staple in your keto dessert repertoire.

With a focus on high-fat, low-carb ingredients, this recipe is designed to fit seamlessly into your ketogenic diet. By using natural sweeteners and avoiding traditional sugar-laden ice cream, you can indulge without the guilt. Let’s dive into the world of homemade keto ice cream and discover the blissful combination of blueberries and lavender.

Keto Blueberry Lavender Ice Cream

The Story Behind This Keto-Friendly Treat

The inspiration behind this Keto Blueberry Lavender Ice Cream comes from a desire to create a dessert that’s both indulgent and compliant with a ketogenic lifestyle. The fusion of blueberries and lavender is not just about taste; it’s about creating a sensory experience that delights the palate and soothes the soul.

Blueberries are a keto superfood, offering antioxidants and sweetness with fewer carbs than many other fruits. They are a fantastic way to add natural flavor and a pop of color to your desserts without compromising your carb intake. Lavender, on the other hand, is known for its calming properties and adds a unique, floral flavor that transforms a simple ice cream into an elegant treat.

The use of heavy cream and almond milk provides the high-fat content necessary for keto, while erythritol, a sugar alcohol, sweetens the dessert without adding to your daily carb count. The inclusion of egg yolks adds richness and helps to create a smooth, custard-like base. Xanthan gum is a gluten-free thickening agent that improves the texture, ensuring your ice cream is creamy and scoopable.

This recipe is not just about sticking to a diet; it’s about embracing the joy of eating well. Whether you’re a seasoned keto dieter or just looking for a healthier ice cream alternative, this recipe is a testament to the fact that you don’t have to sacrifice flavor for nutrition.

Preparing Keto Blueberry Lavender Ice Cream

Perfecting the Method: Tips for Creamy Keto Ice Cream

Making this Keto Blueberry Lavender Ice Cream is an art that involves a few key steps to ensure the perfect texture and flavor. Here are some detailed instructions and chef’s tips to help you create the most delectable keto-friendly ice cream.

**Infusion is Key**: The first step is to infuse the heavy cream with lavender. This process should not be rushed. Allow the lavender to steep for a full 15 minutes to impart its flavor fully. When straining, press on the lavender to extract as much of the aromatic oils as possible.

**Tempering the Eggs**: When adding the warm cream to the egg yolks, pour slowly and whisk vigorously. This technique, known as tempering, prevents the eggs from cooking and ensures a smooth base for your ice cream.

**Chill Thoroughly**: Patience is essential. The ice cream base must be thoroughly chilled before churning. This not only improves the texture but also enhances the flavor of the final product.

**Puree for Perfection**: When blending the blueberries, aim for a smooth puree to distribute the fruit evenly throughout the ice cream. Bits of fruit are nice, but a uniform puree ensures every bite is infused with blueberry flavor.

**The Final Churn**: Follow your ice cream maker’s instructions closely during the churning process. The goal is a soft-serve consistency before transferring to the freezer for the final firming up.

Remember, the key to exceptional homemade ice cream is in the details. Each step, from infusion to churning, contributes to the overall quality of your dessert.

Keto Blueberry Lavender Ice Cream Ready to Serve

Variations to Savor

Lemon Zest Twist

Add a refreshing twist to your ice cream by incorporating lemon zest into the base mixture. The citrus notes will complement the floral lavender and add a bright, tangy flavor that cuts through the richness of the cream. Simply zest one lemon and add it to the saucepan with the lavender for a subtle yet invigorating variation.

Chocolate Chip Delight

For chocolate lovers, fold in sugar-free dark chocolate chips after churning the ice cream. The chocolate chips will add a satisfying crunch and a decadent chocolate flavor that pairs beautifully with the blueberries and lavender. Use a keto-friendly chocolate to maintain the low-carb integrity of the dessert.

Minty Freshness

Introduce a hint of mint to the ice cream for a fresh and cooling effect. Finely chop fresh mint leaves and add them to the cream mixture during the steeping process. The mint will infuse the ice cream with a clean, crisp flavor that’s perfect for hot summer days.

Substitutions for Dietary Needs

**Dairy-Free Alternative**: For those avoiding dairy, replace the heavy cream with full-fat coconut milk. This substitution not only maintains the creamy texture but also adds a subtle coconut flavor that pairs well with the blueberries and lavender.

**Egg-Free Variation**: If you’re allergic to eggs or prefer to avoid them, you can omit the egg yolks from the recipe. Increase the xanthan gum to 1/2 teaspoon to compensate for the loss of thickness that the yolks provide.

**Different Sweeteners**: While erythritol is a popular keto sweetener, you can also use other low-carb sweeteners like stevia or monk fruit. Be mindful of the conversion rates, as these sweeteners can be much sweeter than erythritol.

Frequently Asked Questions

Can I make this ice cream without an ice cream maker?
Yes, you can still enjoy this ice cream without a machine. Freeze the mixture for 1 hour, then whisk and return to the freezer. Repeat every 30 minutes for 3-4 hours to achieve a creamy texture.

How long can I store this keto ice cream?
Stored in a freezer-safe container, this ice cream can last up to 2 weeks. Be sure to let it soften slightly at room temperature before serving for the best texture.

Can I use frozen blueberries instead of fresh?
Absolutely! Frozen blueberries work just as well. Thaw and drain them before pureeing to avoid excess water in your ice cream.

Is this ice cream diabetic-friendly?
Yes, by using erythritol, which has a negligible impact on blood sugar levels, this ice cream is suitable for those managing diabetes. Always consult with your healthcare provider regarding your diet.

Can I use fresh lavender instead of dried?
Fresh lavender can be used, but ensure it’s culinary-grade. You’ll need about three times the amount of fresh lavender compared to dried for the same flavor intensity.

Keto Blueberry Lavender Ice Cream

Indulge in a creamy and aromatic treat with our Keto Blueberry Lavender Ice Cream, a perfect low-carb dessert that combines the sweetness of blueberries with the soothing essence of lavender.
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Prep Time 15 minutes
Cook Time 5 minutes
0 minutes
Total Time 20 minutes
Course Desserts
Cuisine American
Servings 6 servings
Calories 280 kcal


  • Saucepan
  • Whisk
  • Strainer
  • Mixing bowls
  • Blender or food processor
  • Ice cream maker
  • Freezer-safe container


  • 2 cups heavy cream 16 fl oz / 473 ml
  • 1 cup unsweetened almond milk 8 fl oz / 237 ml
  • ¾ cup granulated erythritol 5.3 oz / 150 g
  • 1 tbsp dried culinary lavender 0.5 oz / 14 g
  • 1 tsp vanilla extract 0.17 fl oz / 5 ml
  • 1 ½ cups fresh blueberries 7.9 oz / 225 g
  • 2 large egg yolks 1.4 oz / 40 g
  • ¼ tsp xanthan gum 0.035 oz / 1 g


  • Begin by heating the heavy cream, almond milk, and erythritol in a saucepan over medium heat. Stir continuously until the erythritol has completely dissolved.
  • Add the dried lavender to the mixture and simmer for about 5 minutes to infuse the cream with lavender flavor. Be careful not to let the mixture boil.
  • Remove the saucepan from the heat and let it steep for 15 minutes. After steeping, strain the mixture to remove the lavender, returning the liquid to the saucepan.
  • In a separate bowl, whisk the egg yolks. Gradually temper the yolks by adding a small amount of the warm cream mixture, whisking constantly to prevent the eggs from scrambling.
  • Pour the tempered yolks back into the saucepan with the rest of the cream mixture and cook over low heat until the mixture thickens enough to coat the back of a spoon.
  • Stir in the vanilla extract and xanthan gum until well combined, ensuring there are no lumps.
  • Allow the mixture to cool to room temperature, then cover and refrigerate until it's completely chilled, ideally overnight.
  • Once chilled, puree the blueberries using a blender or food processor until smooth.
  • Mix the blueberry puree into the chilled ice cream base until uniformly combined.
  • Churn the mixture in an ice cream maker according to the manufacturer's instructions, until it reaches a soft-serve consistency.
  • Transfer the ice cream to a freezer-safe container and freeze until firm, usually about 4 hours.
  • Before serving, let the ice cream sit at room temperature for a few minutes to soften for easier scooping.


If you don't have an ice cream maker, freeze the mixture for 1 hour, then whisk and return to the freezer. Repeat the process every 30 minutes for 3-4 hours to achieve a creamy texture.
The carb count reflects the use of erythritol, which has a negligible impact on blood sugar levels and is often not included in net carb counts.
For a dairy-free version, substitute the heavy cream with full-fat coconut milk.


Calories: 280kcalCarbohydrates: 10gProtein: 3gFat: 27gFiber: 3gNet Carbs: 7g
Keyword Blueberry Lavender Ice Cream, keto dessert, Keto Ice Cream, Low Carb Ice Cream
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