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blueberry ice cream

Blueberry Ice Cream

Course: Dessert, Ice Cream
Cuisine: American
Keyword: blueberry recipes, summer recipes
Prep Time: 15 minutes
Cook Time: 5 minutes
Freezing time: 6 hours
Total Time: 20 minutes
Servings: 10 servings
Calories: 79kcal
Author: Angela Coleby
An easy low carb no churn blueberry ice cream for summer.
Print Recipe


  • 2 cups blueberries
  • 2 tablespoons water
  • ½ cup erythritol powdered
  • 1.5 cups whipping/heavy cream
  • 1 cup sour cream
  • 1 teaspoon vanilla extract


  • In a saucepan heat the blueberries with the water and cook for 5 minutes on a medium heat.
  • Remove from the heat, allow to cool and blend.
  • In a bowl whisk the heavy cream to soft firm peaks.
  • Add the sour cream, vanilla and powdered erythritol and whisk.
  • Stir in the blueberries and either mix well to thoroughly combine or gently mix for a blueberry swirl.
  • Spoon into a 9 x 5 inch loaf pan or any container suitable for freezing.
  • Cover with clingfilm and place in the freezer for at least 6 hours.
  • Scoop and serve.


Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information. 


Serving: 1serving | Calories: 79kcal | Carbohydrates: 5g | Protein: 1g | Fat: 9g | Fiber: 0.7g