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.

Course Desserts

Cuisine American

Keyword Blueberry Lavender Ice Cream, keto dessert, Keto Ice Cream, Low Carb Ice Cream

Prep Time 15

Cook Time 5

Total Time 20

Servings servings

Calories 280kcal

Equipment

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

Ingredients

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

Instructions

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.

Notes

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.

Nutrition