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Ice Cream With Blueberries

No-Churn Keto Ice Cream Recipe

This keto ice cream gasless than 10 grams of fat and is super creamy, healthy, and delicious!
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Prep Time 15 mins
Cook Time 15 mins
Freeze Time 4 hrs
Total Time 4 hrs 30 mins
Course Dessert
Servings 10
Calories 107 kcal

Ingredients
  

  • 1 vanilla bean
  • 14 oz can full fat coconut milk 
  • 1 cup monk fruit sweetener
  • ½ tsp sea salt
  • 1 tsp chia seeds
  • 1 cup heavy whipping cream 
  • 1 cup half and half 
  • 1 tbsp blueberry extract

Instructions
 

  • Cut the vanilla bean in half, then remove the seeds with the back of the blade.
  • Place the coconut milk, vanilla bean and seeds, and sea salt into a sauce pot and heat it over medium-low heat. 
  • Cook the coconut milk mixture for 10-15 minutes, stirring every so often until it is fragrant. 
  • Whisk the chia seeds into the coconut milk mixture until it is combined, then remove the infused coconut milk from the stove and pour it into a bowl. 
  • Place the coconut mixture into the fridge to chill for 2-4 hours. 
  • Place the heavy cream into the bowl of a stand mixer fitted with the whip attachment and beat it for2-3 minutes until stiff peaks form. 
  • Add the blueberry extract and the cooled coconut milk mixture and whip for another minute. 
  • Place the keto into an airtight freezer-safe container and freeze for 4-6 hours. 
  • To serve, allow the keto ice cream to sit on the countertop for 5-10 minutes, then scoop it into your serving dish and top with fresh blueberries. 

Notes

  • You can fold a cup of fresh blueberries into the keto ice cream before transferring it into a freezer-safe container for more blueberry flavor.

Nutrition

Serving: 107gCalories: 107kcalCarbohydrates: 9.66gProtein: 3.34gFat: 14.75gSaturated Fat: 11.05gPolyunsaturated Fat: 0.95gMonounsaturated Fat: 1.905gTrans Fat: 0.004gCholesterol: 19mgSodium: 164mgPotassium: 210mgFiber: 1gSugar: 2.53gVitamin A: 296IUVitamin C: 0.9mgCalcium: 93mgIron: 1.6mg
Keyword Keto Ice Cream
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