Low-Carb Blueberry Buttermilk Ice Cream

This recipe is shared with permission from Kim at Low Carb Maven. Click here for the original recipe and notes, and explore her website for lots of other low-carb recipe ideas.

Servings: 10

Equipment: You will need an ice cream maker for this recipe.

Ingredients:

For the Blueberry Puree:

• ½ pound blueberries
• 2 tablespoons lemon juice
• 1 tablespoon water
• ¼ cup low-carb sugar (Sukrin :1, Swerve, Lakanto, Besti)
• ⅛ teaspoon cinnamon
• 1 pinch freshly ground nutmeg
• ⅛ teaspoon almond extract
• ¼ teaspoon vanilla extract
• ⅛ teaspoon stevia glycerite

For the Balsamic Vinegar Reduction:

• ¼ cup balsamic vinegar

For the Blueberry Buttermilk Ice Cream Base:

• 1 ½ cups heavy cream
• 1 ⅛ cups buttermilk (Don’t like buttermilk? Just substitute almond milk or regular whole milk)
• ⅓ cup low-carb sugar
• 2 tablespoons vanilla flavored vodka (1 oz) (optional: it helps with iciness)
• ¼ teaspoon salt
• ½ teaspoon stevia glycerite
• 1 teaspoon balsamic vinegar reduction

Instructions:

For the Blueberry Puree:

1. Weigh and wash the blueberries. Put them in a small saucepan with 1 tablespoon water, two tablespoons lemon juice, cinnamon, nutmeg and ¼ cup sweetener. Cook covered over medium-low heat until simmering, then turn the heat to low and simmer, covered for 10 minutes more.
2. Transfer the softened blueberries to a blender and puree on low speed. Transfer the blueberry puree back to the saucepan and simmer uncovered for 20 – 30 minutes more, stirring every few minutes. The blueberry puree should be syrupy, intense in flavor, and coat the spoon when stirred.
3. Remove the puree from the heat and add the stevia glycerite, almond extract, and vanilla. Stir and cool completely. (It can be kept in the fridge for up to a week).

For the Balsamic Vinegar Reduction:

1. Add ¼ cup of balsamic vinegar to a small saucepan and simmer until reduced by half. Cool. Use 1 teaspoon in the recipe and either save the remaining for more ice cream or pour it back into the bottle.

For the Blueberry Buttermilk Ice Cream Base:

1. In the carafe of a blender, add the blueberry puree and all of the ingredients for the ice cream base. Puree on low until completely mixed, then turn on high to aerate the mixture. It should be about 4 cups.

Freezing: Follow the directions for your ice cream machine for freezing. Cover and put in the freezer. Before serving, let it sit out on the counter for 15-20 minutes to soften.

Nutritional Information for 1 Serving (1/3 cup):

Calories: 155, Fat: 14g, Carbs: 6g, Fiber: 1g, Protein: 2g