This Keto Blueberry Buttermilk Ice Cream Recipe makes a product that tastes like Blueberry Pies without the crust. This low carb recipe begins with preparing a blueberry puree. Don’t worry, it’s not difficult to make and it won’t take too much of your time. If you don’t really like buttermilk you can just substitute it with almond milk or regular whole milk. Don’t forget to check out more of our recipes and if you are new to ice cream makers check out our reviews and tips . Let’s get straight to the recipe.
Keto Blueberry Buttermilk Ice Cream Recipe
- 1/2 pound 227 gm blueberries
- 2 tablespoons 1oz / 30ml lemon juice
- 1 tablespoon 1/2 oz / 15ml water
- 1/4 cup 55gm erythritol
- 1/8 teaspoon cinnamon
- 1 pinch freshly ground nutmeg
- 1/8 teaspoon almond extract
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon stevia glycerite
Balsamic Vinegar Reduction
- 1/4 cup 2 oz/60ml balsamic vinegar
Blueberry Buttermilk Ice Cream Base
- 1 1/2 cups 12 oz/255ml heavy cream
- 1 1/8 cups 10oz/295ml buttermilk
- 1/3 cup 55gm erythritol
- 2 tablespoons 1oz/30ml vanilla flavored vodka
- 1/4 teaspoon salt
- 1/2 teaspoon stevia glycerite
- 1 teaspoon 5ml balsamic vinegar reduction
For the Blueberry Puree:
Weigh and wash the blueberries. Put them in a small sauce pan with 1 tablespoon water, two tablespoons lemon juice, cinnamon, nutmeg and 1/4 cup erythritol. Cook covered over medium low heat until simmering, then turn the heat to low and simmer, covered for 10 minutes more. Transfer the softened blueberries to a blender and puree on low speed. Transfer the blueberry puree back to the sauce pan and simmer uncovered for 20 - 30 minutes more stirring every few minutes. The blueberry puree should be syrupy, intense in flavor and coat the spoon when stirred. Remove the puree from the heat an add the stevia glycerite, almond extract and vanilla. Stir and cool completely. Can be kept in the fridge for up to a week.
To make the balsamic vinegar reduction:
Add 1/4 cup of balsamic vinegar to a small sauce pan and simmer until reduced by half. Cool. Use 1 teaspoon in the recipe and either save the remaining for more ice cream or pour it back into the bottle.
To make the Blueberry Buttermilk Ice Cream Base: In the carafe of a blender, add the blueberry puree and all of the ingredients for the ice cream base. Puree on low until completely mixed, then turn on high to aerate the mixture. It should be about 4 cups.
To make the Blueberry Buttermilk Ice Cream:
Make sure that the freeze bowl from your ice maker is frozen properly.
Turn on the ice cream maker and pour the mixture into the frozen freezer bowl and let mix until thickened, about 20 minutes.
The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.
Remove from freezer about 15 minutes before serving.