NATIONAL BLUEBERRIES MONTH

TL JULY IS NATIONAL BLUEBERRIES MONTHThere’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!BLUEBERRY ICE CREAMINGREDIENTS:

3 C. blueberries, fresh or frozen

6 eggs

1/4 tsp. Stevia extract, pure

1/2 tsp. vanilla

1/2 c. xylitol, powdered

2 c. heavy cream

1 c whole milk

INSTRUCTIONS:

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!

 

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