Keto Blueberry Ice Cream with Crème Fraîche is the perfect way to cool down on hot summer days while staying low carb. This keto-friendly, sugar-free, gluten-free, and diabetic-friendly dessert delivers a creamy texture with juicy blueberries and a refreshing tang from crème fraîche. It’s a simple, no-churn low carb ice cream recipe made with real ingredients, packed with healthy fats, and only 4g net carbs per scoop.
Unlike store-bought ice creams, this homemade ice cream has no hidden sugars or fillers. It’s smooth, scoopable, and perfect for keto beginners—no ice cream maker needed! Fresh or frozen blueberries turn this into a guilt-free treat that fits your macros.
Why Crème Fraîche and Not Greek Yogurt?
Crème fraîche gives this ice cream its signature creaminess and mild flavor—like a richer, smoother cousin of sour cream. It lets the blueberries shine and creates that dreamy, soft-serve consistency.
Greek yogurt works too if you prefer a tangy twist and higher protein. It’s lighter but can be icier and more tart.
Tip: You can also try half crème fraîche and half Greek yogurt for a balance of both worlds!
Watch me make this recipe in my quick video – it’s like cooking together in the kitchen!
Why You’ll Love This Keto Blueberry Ice Cream Recipe
- Low in net carbs and full of healthy fats, this keto dessert is everything you crave in a sweet treat—without the sugar crash. It’s rich, creamy, and made with just a few simple ingredients you probably already have.
- Creamy texture you’ll love: Thanks to crème fraîche, the base turns ultra-smooth and scoopable, unlike icy low-fat alternatives.
- Customizable flavors: Add your own twist with vanilla extract, lemon zest, a splash of unsweetened almond milk, or even a pinch of salt for extra depth of flavor.
- Beginner-friendly: No ice cream machine or fancy steps needed—just blend, freeze, and stir. It’s a great starter recipe for anyone new to making homemade ice cream on keto.
- Naturally sweetened with keto-friendly sweeteners like erythritol or monk fruit.
Ingredients
- Frozen blueberries (or fresh blueberries that have been frozen overnight for best texture)
- Crème fraîche (or full-fat Greek yogurt for a tangier, lighter alternative—see tips below)
- Powdered sweetener (optional, such as Swerve, monk fruit, or your favorite sugar-free substitute)
- Lemon juice (optional, for a subtle citrus tang that balances the sweetness)
Instructions
Prepare the ice cream base:
Blend blueberries, crème fraîche, and lemon juice (if using) until smooth.
Adjust the sweetness:
Taste and add sweetener if needed, then blend again.
Freeze:
Pour into a loaf pan, cover, and freeze. Stir after 1 hour to break up ice crystals. Freeze 1–2 more hours.
Serving:
When you’re ready to serve, let it sit at room temperature for a few minutes to soften slightly. Scoop and enjoy as-is or add toppings like fresh berries, a sprinkle of lemon zest, or even a dollop of whipped cream.
Recipe Tips
- Balance flavors: Add a splash of lemon juice to brighten the sweetness of the blueberries.
- Get creamy results: Stir the ice cream after the first hour of freezing to avoid ice crystals and get a smoother finish.
- Change it up: Try vanilla extract, a spoonful of coconut cream, or a dash of cinnamon to explore new flavor combos.
- Prevent ice crystals: Stir the mixture after the first hour of freezing or add a pinch of xanthan gum to help create a smooth texture. This step makes a big difference for that store-bought creaminess.
- Scoop easily: Let the ice cream sit at room temperature for 5–10 minutes before serving for that soft-serve texture.
- Yogurt option: Want it lighter? Full-fat Greek yogurt adds more protein and a tangier taste but won’t be as creamy.
Storage Tips
- Soften before scooping: Let the ice cream sit at room temperature for about 5–10 minutes before serving to get that perfect creamy scoop.ping experience.
- Use an airtight container: Store your ice cream in a freezer-safe, airtight container to prevent freezer burn and preserve freshness.
- Protect the texture: Press a piece of plastic wrap directly onto the surface of the ice cream before sealing the container. This helps reduce ice crystal formation.
- Freeze up to 2 weeks: For best results, enjoy within 2 weeks. After that, it may get a little icy.
Ingredient Swaps
- Greek yogurt: Swap crème fraîche for full-fat Greek yogurt if you prefer more protein and a fresher flavor.
- Dairy-free options: Use coconut cream for richness or unsweetened coconut milk for a lighter version.
- Keto Sweeteners: Choose monk fruit, powdered erythritol, or your favorite keto-friendly sweetener.
- Flavor add-ins: Mix in vanilla, lemon extract, or even a touch of cinnamon for variety.
- Different berries: Swap the blueberries with raspberries, blackberries, or even a few strawberries. Just keep in mind the sweetness and net carb content may vary.
Frequently Asked Questions (FAQ)
Q: Can I use heavy cream instead of crème fraîche?
A: Yes, heavy cream or even coconut cream can be used, but the texture and flavor will differ slightly.
Q: What if I don’t have an ice cream maker?
A: No problem! Just freeze the mix in a container and stir every hour to reduce ice crystals.
Q: How do I make this recipe dairy-free?
A: Replace crème fraîche with coconut cream or almond milk for a vegan-friendly ice cream base.
More Keto Recipes to Check
If you enjoyed this keto blueberry frozen crème fraîche ice cream recipe, you might also like these other keto recipes from my website. They are all low-carb, gluten-free, sugar-free, and delicious. Whether you’re looking for more keto desserts, snacks, or dinners, you’ll find something to satisfy your cravings and keep you in ketosis.
- Keto Ice Cream Recipes
- High Protein Blueberry Ice Cream
- Keto Strawberry Low Carb Cheesecake Ice Cream
- Keto Coconut Ice Cream
- Keto Strawberry Frozen Creme Fraiche
Keto Blueberry Ice Cream with Crème Fraîche Recipe No Churn
Equipment
- 1 Spatula
Ingredients
- 1/2 cup frozen blueberries or fresh blueberries frozen overnight
- 1 cup crème fraîche See Notes
Optional:
- 1 tablespoon powdered swerve See Notes
- 1 teaspoon lemon juice for a subtle tang
Instructions
- Add the frozen blueberries and crème fraîche to a blender or food processor. Add lemon juice if using. Blend until smooth and thick—like a frozen smoothie.1/2 cup frozen blueberries, 1 cup crème fraîche, 1 teaspoon lemon juice
- Taste the mixture. If needed, add your preferred powdered sweetener and blend again until fully combined.1 tablespoon powdered swerve
- Pour the mixture into a freezer-safe container or loaf pan. Smooth the top and cover tightly with a lid or plastic wrap. Freeze.
- After 1 hour, take it out and stir well with a spatula to break up any ice crystals. This keeps the texture creamy. Freeze again.
- Let it freeze for 1–2 more hours, depending on how firm you like your ice cream.
- Remove from the freezer and let it sit at room temperature for 5–10 minutes. Scoop and serve plain or with toppings like fresh berries or lemon zest.
Video Recipe
Notes
- Crème Fraîche vs. Greek Yogurt: Crème fraîche gives a creamy, rich texture with a mild tang. Greek yogurt is more sour and less creamy. If using yogurt, adjust the sweetness to taste.
- Sweetener Tips: Ripe blueberries are naturally sweet. You might not need sweetener at all! If needed, add powdered monk fruit or erythritol.
- Storage Tips: Store leftovers in an airtight container. Let it sit out a few minutes before scooping for the best soft-serve texture.
Nutrition Per 1 (ONE) Serving
