Keto Blueberry Ice Cream with Crème Fraîche Recipe No Churn

Prep Time: 5

Freezing: 2

Total Time: 5

Servings: scoops

Net Carbs: 4g

Creamy keto blueberry ice cream made with crème fraîche or Greek yogurt. Low carb, sugar free, no churn, and perfect for hot summer days.

Get Recipe Ingredients

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.

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.

https://coachrallyrus.com/keto-recipes/keto-ice-cream-blueberry-frozen-creme-fraiche/

By Rally Rus | Easy Keto Recipes & High Protein Low Carb Meals

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