Low-Carb Blueberry And Crème Fraîche Blender Keto Ice Cream

5 from 1 vote

Are you looking for a keto dessert that is easy, delicious, and low in carbs? Do you love the taste of fresh blueberries and creamy ice cream? If you answered yes, then you will love this Keto Blueberry Frozen Crème Fraîche Recipe. It’s one of my favorite keto ice cream recipes and it only has two ingredients!

This keto creme fraiche recipe makes 3 servings and it’s only 2.6g net carbs per serving!

This keto dessert is so simple to make, you won’t believe it. All you need are fresh blueberries and crème fraîche. Crème fraîche is a type of sour cream that has a higher fat content and a milder flavor.

It’s perfect for making keto desserts because it adds creaminess and richness without adding too many carbs. You can find it in most grocery stores or make your own at home. It makes the perfect sugar-free blueberry ice cream.

Watch my YouTube video how I make Low-Carb Blueberry And Crème Fraîche Blender Keto Ice Cream

Why You’ll Love This Keto Blueberry Frozen Crème Fraîche Recipe

There are so many reasons to love this keto blueberry ice cream recipe. Here are some of them:

• It’s super easy to make. You don’t need any fancy ingredients or equipment. Just a food processor and an ice cream maker or a freezer.
• It’s low in carbs and sugar. Unlike regular ice cream, this keto dessert has no added sugar, corn syrup, or other sweeteners. It’s naturally sweetened by fresh blueberries, which are also low in carbs and high in antioxidants.
• It’s creamy and delicious. The crème fraîche gives this keto ice cream a smooth and velvety texture that melts in your mouth. It also balances the tartness of the blueberries and adds a subtle tangy flavor.
• It’s versatile and customizable. You can enjoy this keto blueberry ice cream as it is, or top it with some whipped cream, fresh berries, or keto granola. You can also experiment with different flavors by adding some vanilla extract, lemon zest, or cinnamon to the mixture.

Ingredients For Keto Creme Fraiche

This keto blueberry ice cream recipe only requires two main ingredients: frozen blueberries and crème fraîche. You can also add some powdered sweetener of your choice if you prefer a sweeter taste, but it’s optional.

• Frozen blueberries: Blueberries are one of the best fruits to enjoy on a keto diet. They are low in carbs, high in fiber, and rich in antioxidants. They also have a natural sweetness and a juicy texture that makes them perfect for ice cream. You can use fresh juicy blueberries or frozen blueberries for this recipe, but I recommend freezing them first to get a better consistency and flavor. Just wash and dry the fresh blueberries and freeze them in a single layer on a baking sheet. Then transfer them to a freezer bag or container and store them until you’re ready to use them. You’ll need about 1/2 cup of frozen blueberries for this recipe.
• Crème fraîche: Crème fraîche is a type of cultured cream that has a higher healthy fats content and a lower carb content than regular sour cream or yogurt. It has a smooth and creamy texture and a mild and slightly tangy flavor. It’s ideal for making keto desserts because it adds richness and creaminess without adding too many carbs. You can find crème fraîche in most grocery stores, usually in the dairy section or near the cheese. You can also make your own crème fraîche at home by mixing heavy cream and sour cream and letting it sit at room temperature for about 24 hours. You’ll need about 1 cup of crème fraîche for this recipe.
• Powdered sweetener (optional): If you like your ice cream sweeter, you can add some sweetener of choice to the blueberry and crème fraîche mixture. I recommend using a keto-friendly sweetener that doesn’t have a cooling aftertaste, such as erythritol, monk fruit, or stevia. You can use any brand you like, but make sure to check the conversion ratio and adjust the amount accordingly. For example, if you’re using Swerve, which is an erythritol blend, you can use the same amount as regular sugar. But if you’re using pure erythritol, you’ll need to use about 1.5 times more. You can add the sweetener to taste, but I suggest starting with 2 tablespoons and adjusting from there.

Instructions How To Make Keto Blueberry Frozen Crème Fraîche Ice Cream

Making this keto blueberry ice cream is super easy and quick. You only need a blender or a food processor and an ice cream maker or a freezer. Here are the steps to follow:

• Step 1: Blend the blueberries and crème fraîche. Put the frozen blueberries and the crème fraîche in a blender, electric mixer or a food processor and blend until smooth and creamy. You may need to scrape down the sides of the blender or food processor a few times to make sure everything is well combined. If you’re using powdered sweetener, add it at this stage and blend again until well incorporated. Taste the mixture and adjust the sweetness if needed.
• Step 2: Freeze the mixture. Transfer the blueberry and crème fraîche mixture to an ice cream machine and churn according to the manufacturer’s instructions. This usually takes about 15 to 20 minutes, depending on the model. If you don’t have an ice cream maker, you can pour the mixture into a freezer-safe container and freeze it for about 4 hours, stirring it every hour to prevent ice crystals from forming.
• Step 3: Enjoy your keto blueberry ice cream. Once the ice cream is frozen to your liking, you can scoop it out and enjoy it right away or store it in the freezer for later. If you store it in the freezer, let it sit at room temperature for about 10 minutes before scooping it to soften it slightly. You can serve your keto blueberry ice cream plain or with some whipped cream, fresh berries, or keto granola on top. Enjoy!

By following these simple steps, you’ll be rewarded with a heavenly treat that is both low in carbs and full of creamy delight.

This Keto Blueberry Frozen Crème Fraîche Ice Cream is the perfect keto dessert for any occasion. It’s easy, tasty, and healthy. You’ll love the fresh blueberry flavor and the smooth crème fraîche texture. This ice cream is low in carbs, high in fat, and sugar-free. It’s a great way to satisfy your sweet tooth and stay in ketosis. Whether you enjoy it as a snack, a treat, or a dessert, you’ll feel good about eating this ice cream. It’s a delicious and nutritious way to end your day. Don’t miss this amazing keto recipe. Make it today and enjoy!

More Keto Recipes to Check Out

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 Dinner Recipes

• Keto Chicken Liver
• Devilishly Delicious Pepperoni Keto Egg Muffins
• Keto Mediterranean Chicken Dinner Recipe

Keto Dessert Recipes

• Keto Ice Cream Sandwich: Chocolate-Peanut Butter
• Keto Strawberry Low Carb Cheesecake Ice Cream
• Keto Coconut Ice Cream
• Keto Strawberry Frozen Creme Fraiche
• Keto Blueberry Mug Cake With Coconut Flour

Frequently Asked Questions (FAQ) 

Q: Why use frozen blueberries instead of fresh ones? 

A: Frozen blueberries are better for making this keto ice cream because they have a more concentrated flavor and a firmer texture. They also help to keep the ice cream cold and creamy. If you use fresh blueberries, you may need to add more sweetener and freeze the ice cream longer to get the same result.

Q: What can I use instead of crème fraîche? 

A: Crème fraîche is a type of cultured cream that has a high fat content and a low carb content. It gives this keto ice cream a smooth and velvety texture and a mild and slightly tangy flavor. If you can’t find crème fraîche or don’t want to use it, you can substitute it with full-fat yogurt, coconut milk, cream cheese or heavy cream. However, keep in mind that the taste and texture may differ slightly depending on what you use.

Q: What kind of sweetener should I use? 

A: This keto ice cream is naturally sweetened by the blueberries, but you can add some powdered sweetener if you prefer a sweeter taste. I recommend using a keto-friendly sweetener that doesn’t have a cooling aftertaste, such as erythritol, monk fruit, or stevia. You can use any brand you like, but make sure to check the conversion ratio and adjust the amount accordingly. For example, if you’re using Swerve, which is an erythritol blend, you can use the same amount as regular sugar. But if you’re using pure erythritol, you’ll need to use about 1.5 times more. You can add the sweetener to taste, but I suggest starting with 2 tablespoons and adjusting from there.

Q: How long should I freeze the ice cream? 

A: The recommended freezing time of 1-2 hours is a guideline. Feel free to adjust the duration based on your desired firmness. Longer freezing times will result in firmer ice cream, while shorter freezing times will result in softer ice cream. You can also use an ice cream maker to churn the ice cream and speed up the freezing process. This will also make the ice cream more airy and fluffy.

Q: How do I soften the ice cream before serving? 

A: If you store the ice cream in the freezer for a long time, it may become too hard to scoop. To soften it slightly, you can let it sit at room temperature for about 10 minutes before serving. This will make it easier to scoop and enhance the creamy texture. You can also microwave it for a few seconds, but be careful not to melt it.

Q: How do I make a dairy-free version of this keto ice cream? 

A: If you’re dairy-free or vegan, you can still enjoy this keto blueberry ice cream recipe. All you have to do is replace the crème fraîche with coconut cream. Coconut cream is the thick and creamy part of a can of coconut milk. It’s also high in fat and low in carbs, making it a great substitute for dairy products in keto recipes.

To make the coconut cream, you need to refrigerate a can of full-fat coconut milk overnight. The next day, open the can and scoop out the solid coconut cream with a spoon. Don’t shake the can before opening it. One 400 gram can will give you about 200 grams (1 cup) of coconut cream. You can use the remaining coconut water for smoothies or other recipes.

Then you just follow the same steps as the original recipe, blending the coconut cream and blueberries in a food processor and freezing the mixture in an ice cream maker or a container. You’ll have a dairy-free and vegan keto blueberry ice cream that is just as creamy and delicious as the original.

Q: How do I store the ice cream and how long does it last? 

A: To store the ice cream, you need to transfer it to an airtight container and keep it in the freezer. It will last for about 1-2 weeks, but it may lose some of its creaminess and develop some ice crystals over time. To prevent this, you can cover the surface of the ice cream with a layer of plastic wrap before putting the lid on. This will help to keep out the air and moisture.

To enjoy the ice cream again, take the container out of the freezer and let it sit in the fridge for a bit. Or leave it outside for a short while, but be careful it doesn’t melt. Then scoop and serve as usual.

Q: How do I make a keto blueberry cheesecake with this ice cream?

A: If you want to make a keto blueberry cheesecake with this ice cream, you can use an almond flour crust and a cream cheese filling. You’ll need some almond flour, coconut oil, sweetener, pinch of salt, cream cheese, egg yolks, vanilla extract, lemon juice, and xanthan gum.

5 from 1 vote