There’s nothing better than ice cream on a hot summer day. Most of us won’t indulge because of the high fat and sugar content, although thankfully there are some low-carb options available with lower sugar. I’ve not seen one that is blueberry ice cream, but I found a sugar-free recipe that is fairly easy to make, and guess what? It’s made with… you guessed it – blueberries!INGREDIENTS:
3 C. blueberries, fresh or frozen
1/4 tsp. Stevia extract, pure
1/2 tsp. vanilla
1/2 c. xylitol, powdered
2 c. heavy cream
1 c whole milk
If you have granulated xylitol, run it through a food processor to make it into a powder. If you’re using frozen blueberries, put them in a colander and run warm water over them so they will be mostly thawed. Beat the eggs, xylitol and Stevia together until well combined. Place all ingredients in a blender or food processor and mix for a few seconds, just until the blueberries are a little broken up. Pour cream mixture into an ice cream maker and run according to manufacturer’s suggestions.
Eat immediately and enjoy!