Keto Blueberry Yogurt Ice Cream
This creamy Keto Blueberry Yogurt Ice Cream is a rich, sugar-free frozen dessert combining full-fat Greek yogurt, heavy cream, and sweetened blueberries. Perfect for low-carb lifestyles, it delivers an indulgent, tangy-sweet flavor and velvety texture without added sugar. Simple to prepare and freezer-friendly, this no-churn recipe offers a customizable base for endless variations, making it an ideal summer treat or guilt-free dessert for anyone watching carbs.
Ingredients
- 2 cups plain Greek yogurt full-fat, unsweetened
- 8 oz blueberries fresh or frozen
- 1 tbsp powdered sweetener for heating blueberries
- 8 oz heavy cream
- 0.5 cup powdered sweetener Swerve or similar
- 0.25 cup sugar-free maple syrup
Instructions
- Combine blueberries with 1 tbsp powdered sweetener in a microwave-safe bowl. Microwave for about 1 minute until juices release and berries soften. Stir and let cool completely.
- In a blender or large bowl, combine Greek yogurt, heavy cream, 0.5 cup powdered sweetener, and sugar-free maple syrup. Blend or whisk until smooth.
- Fold in the cooled blueberry mixture gently for swirled effect or blend fully for uniform color.
- Pour the mixture into a freezer-safe container. Cover tightly with plastic wrap or a lid. Freeze for at least 3–4 hours.
- Before serving, let it sit at room temperature for 5–10 minutes to soften slightly. Scoop and enjoy.
Notes
- Stir once or twice in the first 2 hours of freezing to reduce ice crystals.
- Store in an airtight container for up to one week. Allow to rest at room temperature before scooping if too firm.
- Customize with lemon zest, vanilla extract, or other low-carb berries.