Low carb blueberry ice cream

Low carb blueberry ice cream

Icy cool. Unbelievably creamy. Amazingly fresh, and low carb. Blueberry, yes, but notes of lemon and cardamon add a sophisticated edge. And the mascarpone cheese adds complexity. In a word, SAVOR.
August 12 2017 by , photo by , nutritional review by in Recipes, Dessert

Low carb blueberry ice cream

Icy cool. Unbelievably creamy. Amazingly fresh, and low carb. Blueberry, yes, but notes of lemon and cardamon add a sophisticated edge. And the mascarpone cheese adds complexity. In a word, SAVOR.
USMetric
6 servingservings

Ingredients

  • 1 cup 240 ml heavy whipping cream
  • 3 3 egg yolkegg yolks
  • 1 tbsp 1 tbsp erythritol (optional)
  • ½ tsp ½ tsp vanilla extract
  • ½ tsp ½ tsp ground cardamom (green)
  • ½ ½ lemon, the zestlemons, the zest
  • 8 oz. (1 cup) 230 g (240 ml) mascarpone cheese
  • 6 oz. 170 g frozen blueberries or frozen blackberries
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Instructions

  1. Remove the blueberries from the freezer. Whip the cream until soft peaks form and set aside.
  2. In a separate bowl, beat egg yolks, optional sweetener, vanilla, cardamom and lemon zest until pale and fluffy. Mix in the mascarpone cheese and then fold in the whipped cream.
  3. Fold the half-thawed blueberries into the mixture. Pour the mixture into a container with a lid and place in the freezer.
  4. Stir the ice cream every fifteen minutes until it firms up. This takes about 1-1.5 hours.

Tip!

Try raspberries instead of blueberries for even fewer carbs, about 3.5 g per portion. You can substitute cream cheese or ricotta for the mascarpone for a slightly different flavor profile.

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28 comments

  1. 1
    CS
    July 30 2017
    Could I make this in an ice cream maker?
  2. 2
    Shauna
    August 7 2017
    Also, how much vanilla are you supposed to use? The ingredient list doesn't say.
    Reply: #15
  3. 3
    Mel
    August 15 2017
    Yeah you can! I did last night. Mixed everything in my kitchen aid and put it into the ice cream maker - 25 min later - bam! So good. The only adjustments I made were 1/2 tsp of vanilla - in the directions it says 'add the vanilla' but vanilla isn't listed in the ingredients. Also next time I want to add a tablespoon of culinary lavender - the perfume of it will be so good with the blueberries. I also doubled the recipe and it made a quart - which, is in fact, more like a frozen custard than an ice cream because of the egg yolks. Total win!!
  4. 4
    krista
    August 16 2017
    Could you use cream cheese instead of the mascarpone cheese?
    Reply: #13
  5. 5
    Georgia
    August 16 2017
    If you add one cap of vodka the ice-cream doesn't need mixing at all and will just freeze without getting ice crystals in it.
    Reply: #21
  6. 6
    jenny
    August 16 2017
    Help blueberry icecream, sounds fabulous...

    When it states 6 oz of Blueberries or Raspberries "if preferred", and they are part frozen, is 6oz approx 1 cup???? as a guide, as it will have syrup when they part thaw out?

    I shall be using the raspberries.

    Look forward to help guidance.

    Mallorca

  7. 7
    Linda S.
    August 16 2017
    I haven't made this yet, but if I were to use raspberries, I would use them frozen and not thaw them at all. Thawing will create more water/juice. Don't think that would work well with the ice cream, but that's my opinion - only because of my experience in using frozen raspberries in other recipes.
  8. 8
    Margaret
    August 16 2017
    Would like to try this but have intolerance to dairy.Anyone tried
    a substitute?
    Reply: #27
  9. 9
    Jayne Zabala
    August 16 2017
    Is it safe to use raw egg yolks?
    Reply: #22
  10. 10
    Andrew
    August 17 2017
    Tried it and came out nice, but cant get that deep purple colour like the ice cream photo on the cover image.
  11. 11
    Minion
    August 19 2017
    I've read about this receipt in some Swedish food magazine a few years ago.
    Swedish recipe is a bit easier and it's more like cold yummy vanilla custard sauce.

    Just leave blueberries a side, don't do anything with them, and when the
    freezed whipped cream mixture is done just pour it over blueberries and raspberries, like vanillacustard sauce.

    It can be a little hard, like ice cream when you take it out of freezer but in a few minutes it will melt a bit and taste divine.

  12. 12
    Jenny
    August 25 2017
    I made this last night and it came out super creamy, but very bland. My four year old wouldn't eat it at all and my husband added sugar to his. I just used a splash of vanilla since the directions didn't say how much, but next time I would do more- maybe a tsp or two. I couldn't taste much of the lemon- next time I will swap the zest and use lemon essential oil instead for more flavor. Also, I will add some cinnamon and double the cardamon- I've been adding these to my individual servings to help add some flavor. I also want to try this with frozen blackberries instead of blueberries and see how that turns out!
  13. 13
    Reply to comment #4 by krista
    Jenny
    August 25 2017
    I bet cream cheese would be super yummy, like blueberry cheesecake!
  14. 14
    Nancy
    August 28 2017
    Too bland. Agree with cream cheese. And really think the egg yolk mixture should be cooked/heated to a proper temperature. No won't be making this again. And it looked so Good!
  15. 15
    Reply to comment #2 by Shauna
    Gloria
    September 30 2017
    I'm putting this together for the first time and have the same question. I don't see it answered. I started with 1/2 tsp, but in taste testing the mixture, I decided to add another 1/2. Still not sure if that is enough. We'll see how it turns out. . . .
  16. 16
    Jenny
    October 1 2017
    I made this and found it lacked sweetness and was too bland, but after reading your comments I will alter it slightly the next time - I also found that once it had been left overnight it was too hard to scoop (will need a chain saw) I saw someone mentioned adding a cap of vodka, does this keep it soft?
  17. 17
    Katie
    January 14 2018
    I really liked this ice cream. I did not want to buy mascarpone so I substituted with 6 oz cream cheese, 1.5 oz heavy cream, 1/2 oz sour cream. I also used pumpkin spice extract instead of cardamom. I used 4 oz frozen blueberries and 4 oz frozen unsweetened peaches. With the peaches it ended up having 4.5g net carbs per servings. I divided the recipe in 8 servings. Thanks for coming up with desserts not using added sweeteners. They are hard to find.
  18. 18
    Shazi
    January 31 2018
    Hi peter.how many tablespoons should we use of ghee,coconut oil or butter in one whole day wether we are making bread,main meal or breakfast etc ?? More then Specific amount in a day stops the process to lose weight? Kindly do reply.il be waiting.Thanks
    Reply: #19
  19. 19
    Reply to comment #18 by Shazi
    Peter Biörck Team Diet Doctor
    January 31 2018
    Hi Shazi!

    If you eat strict LCHF or Keto and want some weight-loss then one important "rule" is... only eat when hungry ... fat normally makes you feel full ... so most people don't have to worry about how much fat they are eating. I would say that the problem often can be the opposite, people tend to eat to little fat and therefore feel hungry soon after their meal.

    Your comment was made below a recipe for desserts. ;-) If you wan't weight-loss then I would say avoid desserts at least on daily basis.

    Hi peter.how many tablespoons should we use of ghee,coconut oil or butter in one whole day wether we are making bread,main meal or breakfast etc ?? More then Specific amount in a day stops the process to lose weight? Kindly do reply.il be waiting.Thanks

  20. 20
    Emilie
    February 19 2018
    I see some comments complaining of lack of color and flavor. I wonder if this is because people have been making the recipe with American blueberries, which are a totally different species from Swedish blueberries (which would be called bilberries in the US). Swedish blueberries/bilberries have flesh that is deep purple and more tangy and fragrant, so replacing one with the other would yield very different results!
  21. 21
    Reply to comment #5 by Georgia
    Susie
    June 28 2018
    What a brilliant idea!

    If you add one cap of vodka the ice-cream doesn't need mixing at all and will just freeze without getting ice crystals in it.

  22. 22
    Reply to comment #9 by Jayne Zabala
    Susie
    June 28 2018
    Of course. Well, in the uk it is!

    Is it safe to use raw egg yolks?

  23. 23
    Rob
    June 30 2018
    I'm trying to compare this to halo top ice cream. What is the serving size (i.e. 1/2 cup?) used to arrive at the nutrition numbers?
  24. 24
    Kassie
    August 24 2018
    I used fresh cut up strawberries and cinnamon instead of cardamom. I literally added a pinch (just a pinch) of real sugar. I don't mind the unsweetenedness. Cream naturally taste sweet. My froze rock hard so I have to thaw before eating. Maybe next time I'll add brandy to it. Loved this recipe
  25. 25
    Charlotta
    May 5 2019
    I didn't feel like doing the entire ice cream thing, so I did a mascarpone cream instead, just mixed the blueberries with mascarpone (loosened in the micro for a minute with a dash of water) couple of drops of vanilla and 1 drop stevia per person. I let it sit in the freezer for twenty minutes. Really good pudding for when you don't feel like cooking!!
    Reply: #26
  26. 26
    Reply to comment #25 by Charlotta
    Renee
    May 10 2019
    Charlotta, that's a great idea, thanks for sharing.

    Diet Doctor, keep these mascarpone recipes coming. Lotsa vitamin K2 in mascarpone makes it super healthy. :)

  27. 27
    Reply to comment #8 by Margaret
    Samuel Newman
    October 23 2019
    coconut cream?
  28. 28
    Samuel Newman
    October 23 2019
    Anyone tried this without the eggs? my wife is allergic.

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