Keto Blueberry Pie Ice Cream

The Low Carb Keto Blueberry Pie Ice Cream is yummy and easy to prepare. Furthermore, this blueberry pie ice cream is a good optimizer for summer, and it is a delightful recipe. Moreover, the fact that an ice cream maker is not required is the nicest feature.

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Ingredients:

For crumble:

• Swerve granular: 1 tbsp.
• Butter: 1/2 tablespoons.
• Almond flour: 1/2 cup.
• Blueberry sauce:
• Swerve granular: 2 tbsp.
• Oregon’s blueberries: 1/2 cup.
• Glucomannan: 1/2 teaspoon.
• Bocha sweet: 2 tbsp.
• Water: 1/4 cup.

No churn vanilla ice cream:

• Swerve confectioners: 1/2 cup.
• Vanilla extract: 1 tsp.
• Salt.
• Butter: 1 tbsp.
• Heavy whipping cream: 1/2 cup.
• Almond milk: 1/2 cup.

Instructions:

1. Set a baking sheet covered with a paper towel and warm the microwave to 325F.
2. Mix the coconut sugar and almond flour in a medium-sized bowl.
3. When the mixture starts to come together, stir in the melted butter.
4. Spread out the mixture into a thin layer on the baking sheet.
5. To make it smoother, place a second piece of parchment on top and push it down.
6. After removing the top parchment paper, bake the crumble for twenty-five to eighteen minutes until golden brown.
7. Take it out of the oven, allow it to cool fully so that it crisps up, and then use your fingers to break it into little pieces.

Blueberry sauce:

1. In a small loaf pan, combine the blueberries, sugars, and water over medium heat.
2. After bringing to a boil, reduce the heat to a simmer and cook for approximately 7 minutes, or until the berries are soft enough to mash.
3. Turn off the heat and mix in the zest of the lemon.
4. After scattering the glucomannan on top, whisk to blend it in. Allow to cool fully.

Vanilla ice cream:

1. To make the condensed milk, place one cup of cream, almond milk, 1 cup of Swerve, allulose, and vanilla extract in a medium saucepan over medium heat.
2. Simmer for 20 minutes after lowering the heat and bringing it to a simmer.
3. Stir in the vanilla essence after letting it melt.
4. After scattering the glucomannan over the top, whisk to blend it in.
5. Allow to come down to room temperature.
6. Beat the remaining 1 cup cream and the remaining powdered sweetener in a large bowl until firm peaks form.

For assembling:

1. Spoon half of the vanilla ice cream and spoon half of the blueberry sauce into a freezer-safe jar.
2. After adding half of the crumble, mix by swishing with a knife.
3. Continue with the remaining crumble, sauce, and ice cream.
4. Until well combined but still streaky, swirl.

Notes:

Tightly cover and freeze until solid. This can take eight to twenty-four hours, depending on the sweetener you use.

Storage information:

For up to three months, keep the ice cream in a cold place in an airtight jar.

FAQs:

Is this ice cream keto-friendly?

Yes, it is good for the keto diet because all the items are low in carbs, and it is a healthy recipe.

Nutritional facts:

Fiber: 1.1 g.
Calories: 283 kcal.
Carbohydrates: 6 g.
Fiber: 1.1 g.
Protein: 2.2 g.