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Home ยป Recipes ยป Desserts

Low Carb Blueberry Buttermilk Ice Cream

By Kim Hardesty

Blueberry Buttermilk Ice Cream tastes like Blueberry Pie - except without the crust. This great recipe is gluten-free, lower in calories, and a low carb dieter's dream.

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Blueberry Buttermilk Ice Cream tastes just like blueberry pie but with out the crust! | Low Carb, Gluten-free, keto, sugar-free | lowcarbmaven.com

Summer is almost upon us. My kids only have a week and a half of school left and then it's mornings at the park, family walks after dinner and frozen treats to keep us cool in our 100 plus temps. "Mmmmm, frozen treats." (said with my best Homer Simpson imitation complete with drool sliding out of my mouth - ew!)

If you are subscribed to my Newsletter, then you know that we went blueberry picking at the Temecula Berry Company on Memorial day. We picked 10 pints of blueberries, many of which were just eaten by the handful as snacks, but some made their ways into pies, and other treats, as well as this Blueberry Buttermilk Ice Cream.

I've had a bit of a love affair with buttermilk this Spring and I predict it will continue through the Summer. Why? Well, perhaps it's because we have avoided dairy for so long because my daughter seemed to be sensitive to it -- as those on the Spectrum can sometimes be. We've worked hard to trying to heal her sensitivities and I think this is the year! Yeah, it's a celebration, because... well... let me be frank. Low carb with-out dairy can be a bit of a drag. So far, it seems she's doing okay. Being able to add dairy back to the family's diet is big.... BIG, I tells ya!

Blueberry Buttermilk Ice Cream tastes just like blueberry pie but with out the crust! | Low Carb, Gluten-free, keto, sugar-free | lowcarbmaven.com

So, let's celebrate with another scoop of low carb ice cream! Hooray! Do you like blueberry pie? I hope so, because that's what this blueberry ice cream tastes like, but with-out the crust. It's reeeeeealy nice. My family didn't believe me when I told them, until they took a bite.

Blueberry Buttermilk Ice Cream tastes like Blueberry Pies without the crust! Honest!

This low carb recipe starts with a cooked blueberry puree. Don't worry, it's not hard to do nor does it take a long time. Double the recipe and you will extra for more ice cream (or have some left over for Coconut Cream Semifreddo with Blueberries). It sits in the fridge for a week just fine. If you freeze it, warm it up in the microwave to dissolve the erythritol again and then cool it down before using.

Don't like buttermilk? Just sub almond milk or regular whole milk.

Don't forget to try the Lemon Buttermilk Popsicle or the Strawberry Buttermilk Ice cream, next time.

Blueberry Buttermilk Ice Cream is 5 net carbs per serving

[Disclosure: This recipe contains affiliate links.]

Blueberry Buttermilk Ice Cream tastes just like blueberry pie but with out the crust! | Low Carb, Gluten-free, keto, sugar-free | lowcarbmaven.com

Low Carb Blueberry Buttermilk Ice Cream

Blueberry Buttermilk Ice Cream tastes just like a blueberry pie - except without the crust. This great recipe is gluten-free, lower in calories, and a low carb dieter's dream.
5 from 8 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 45 minutes minutes
Servings: 10
Calories: 155kcal
Author: lowcarbmaven.com

Ingredients

Blueberry Puree

  • ยฝ pound blueberries (227 g)
  • 2 tablespoons lemon juice (1 oz)
  • 1 tablespoon water (ยฝ oz)
  • ยผ cup low carb sugar (55 g)(Sukrin :1, Swerve, Lakanto, Besti)
  • โ…› teaspoon cinnamon
  • 1 pinch freshly ground nutmeg
  • โ…› teaspoon almond extract
  • ยผ teaspoon vanilla extract
  • โ…› teaspoon stevia glycerite

Balsamic Vinegar Reduction

  • ยผ cup balsamic vinegar (2 oz)

Blueberry Buttermilk Ice Cream Base

  • 1 ยฝ cups heavy cream (12 oz)
  • 1 โ…› cups buttermilk (10 oz)
  • โ…“ cup low carb sugar (55 g)
  • 2 tablespoons vanilla flavored vodka (1 oz) (optional: helps with iciness)
  • ยผ teaspoon salt
  • ยฝ teaspoon stevia glycerite
  • 1 teaspoon balsamic vinegar reduction

Instructions

Blueberry Puree

  • Weigh and wash the blueberries. Put them in a small sauce pan with 1 tablespoon water, two tablespoons lemon juice, cinnamon, nutmeg and ยผ cup sweetener. Cook covered over medium low heat until simmering, then turn the heat to low and simmer, covered for 10 minutes more.
  • Transfer the softened blueberries to a blender and puree on low speed. Transfer the blueberry puree back to the sauce pan 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. Remove the puree from the heat an add the stevia glycerite, almond extract and vanilla. Stir and cool completely. Can be kept in the fridge for up to a week.

Balsamic Vinegar Reduction

  • Add ยผ cup of balsamic vinegar to a small sauce pan 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.

Blueberry Buttermilk Ice Cream Base

  • 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 sit out on the counter for 15-20 minutes to soften a bit.

Notes

Don't like buttermilk? That;s okay. Just sub almond milk or regular whole milk.
Nutrition Facts
Low Carb Blueberry Buttermilk Ice Cream
Amount Per Serving
Calories 155 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 8g50%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 50mg17%
Sodium 97mg4%
Potassium 93mg3%
Carbohydrates 6g2%
Fiber 1g4%
Protein 2g4%
Vitamin A 550IU11%
Vitamin C 6.6mg8%
Calcium 60mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 155kcal | Carbohydrates: 6g | Protein: 2g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 50mg | Sodium: 97mg | Potassium: 93mg | Fiber: 1g | Vitamin A: 550IU | Vitamin C: 6.6mg | Calcium: 60mg

About Kim Hardesty

Kim is a self taught cook with over 30 years experience in the kitchen. She develops and tests low carb and keto recipes in her California home. She began her low carb journey in 2009 and at the urging of friends, started blogging in 2014. Kim shares delicious low carb and keto recipes no one would believe are sugar-free. Her recipes are featured in newsstand publications and on sites all over the internet.

View all posts by Kim Hardesty | Website | Facebook | Instagram | Pinterest

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  1. Lu

    July 03, 2024 at 12:01 pm

    Fantastic, so worth the extra steps to reduce the blueberries and balsamic. This recipe is brilliant, a keeper for sure!

    Reply
  2. Colleen

    May 11, 2022 at 11:34 am

    I made this ice cream last night. It was outstanding, probably the best low carb ice cream I have made yet. Thank you so much for the recipe.

    Reply
  3. J.

    April 30, 2021 at 1:34 am

    Hi, can I use Allulose sweetner in this recipe 1:1 ?

    Reply
    • Kim Hardesty

      April 30, 2021 at 8:52 am

      Yes, J. I have been using Allulose for the last few months in ice cream and really like that it results in softer ice cream. Omit the vodka. I'll have to update this recipe soon! Enjoy. -Kim

      Reply
      • J.

        April 30, 2021 at 11:13 am

        I will try it with the allulose- Thanks! Can I omit the stevia glycerite? Also, is it possible to make this recipe without an ice cream maker ?

        Reply
        • Kim Hardesty

          April 30, 2021 at 11:17 am

          The stevia glycerite helps you use less of the expensive allulose and still get the sweet taste you love, but you don't have to use it. I have found that if you put the cold ingredients into a blender and add some xanthan gum (1/4 tsp), it will whip up with a thick texture. With enough allulose you might not need an ice cream maker, but I haven't tried this without one. -Kim

          Reply
          • J.

            April 30, 2021 at 8:52 pm

            Thanks! Just had a couple more questions...exactly how much more of the allulose would you recommend I use if I omit the stevia glycerite? And for using the ice cream maker: the instructions are a bit vague...Am I supposed to freeze the bowl prior to adding the mixture? Then when mixing, do I stop when it gets to a soft-serve consistency? And do I then transfer the mixture to a different air-tight container & freeze? Sorry with all the questions...first time making ice cream! Lol

          • Kim Hardesty

            May 01, 2021 at 12:43 pm

            Hi J. I just answered you via the email you sent me. Check your spam folder if you don't see it. -Kim

  4. Shannon

    December 23, 2020 at 11:16 am

    Amazing

    Reply
    • Shannon

      December 29, 2020 at 9:08 pm

      I have made this three times now. Today I did same recipe but with blackberries. It tastes so good.

      Reply
      • Kim Hardesty

        December 30, 2020 at 7:09 am

        I'm glad to hear that Shannon. It's one of my favorites. I'm glad to hear it's good with black berries. Did you strain out the seeds? -Kim

        Reply
  5. Jean Pond

    May 15, 2020 at 2:14 pm

    I don't have erythritol, can I use something else?

    Reply
    • Kim Hardesty

      May 16, 2020 at 8:51 am

      Sure Jean, just use your favorite sweetener. I prefer erythritol based sweeteners like Sukrin :1, Swerve, and Lakanto. Other's like Allulose or xylitol. If you are new to low carb, be careful using xylitol if you have dogs - it is lethal to dogs. Using all stevia will result in a harder ice cream. Enjoy. -Kim

      Reply
  6. Elizabeth Kirby

    April 24, 2020 at 7:45 pm

    My husband and I made this today! Itโ€™s really yummy. Followed the directions exactly. Hubby wonders if we could try it again with strawberries! We may try that once this batch is gone.
    Thanks for this wonderful recipe!

    Reply
    • Kim Hardesty

      April 25, 2020 at 7:45 am

      I'm glad you like the recipe, Elizabeth. YES! I have a strawberry recipe, too. Enjoy and be well. -Kim

      Reply
  7. Sue T

    February 24, 2020 at 12:43 pm

    What purpose does the balsamic vinegar reduction serve?

    Reply
    • Kim Hardesty

      February 24, 2020 at 2:17 pm

      Hi Sue. The balsamic reductio adds that certain something that makes the recipe sing. I know that sounds weird, but it's true. It lends a sweet-tangy richness that goes great with the ice cream flavor. It is sophisticated and utterly delicious. -Kim

      Reply
  8. Mary VB Goshorn

    July 31, 2019 at 9:22 am

    Hello,
    I love your strawberry buttermilk balsamic ice cream and I'm sure this will be just as yummy! Is the serving size the same as the strawberry: 1/3 cup?

    Reply
    • Kim

      July 31, 2019 at 9:25 am

      Yes, Mary, thanks for letting me know I'm missing the serving size. It's 1/3 cup. Enjoy! -Kim

      Reply
  9. Tom

    July 19, 2019 at 12:48 pm

    When I've made erthryitol sweetened ice cream in the past, it always turns rock hard. Does this recipe do this?

    Reply
    • Kim

      July 19, 2019 at 4:26 pm

      Yes, Tom. They all do. The vodka helps with iciness, but without sugar, the ice cream freezes hard. I leave mine out for about 20 minutes before scooping. -Kim

      Reply
  10. Kathy

    July 22, 2018 at 3:19 pm

    This is so good. I truly expected to like the strawberry ice cream better, so started with it first (last weekend), but this is hands down my favorite. I'm a sucker for anything with cinnamon in it and worried that there wasn't quite enough in this recipe, but the spice ratios are perfect. I accidentally added 2 oz. of vanilla vodka instead of 2 T, but we can't really taste it in the ice cream.

    Reply
    • Kim

      July 22, 2018 at 3:22 pm

      I'm so happy you like this recipe, Kathy. I think it tastes like blue berry pie. Thanks for taking the time to let me know what you think about the ice cream. Enjoy the rest of your day. -Kim

      Reply
  11. Karen H.

    December 02, 2017 at 4:45 pm

    Do you need an ice cream maker?

    Reply
    • Kim

      December 02, 2017 at 5:11 pm

      Hi Karen. Yes, this not a recipe that would work without one.

      Reply
  12. Lindsey

    March 27, 2017 at 9:44 pm

    I made this tonight. It's so delicious I could eat the whole bucket!!!

    Reply
    • Kim

      March 28, 2017 at 8:29 am

      Fantastic, Lindsey. This recipe is so good and I'm thrilled you tried it. Thanks for letting me know you liked it and for rating it. Enjoy your week. -Kim

      Reply
  13. allison

    January 24, 2017 at 7:08 pm

    Looks delish!! I have a question Kim. I usually make my own buttermilk by clabbering heavy cream so can I just use all heavy cream and clabber the same amount of buttermilk?

    Reply
    • Kim

      January 24, 2017 at 7:21 pm

      Hi Allison, thanks! I clabber heavy cream as a milk substitute, too, BUT buttermilk has a much more sour taste than calbbered milk. It really adds something special to the ice cream - it plays so nicely with all of the flavors. I think it's really worth the purchase and I have several recipes that use it. Buttermilk always lasts several weeks in the fridge. -Kim

      Reply
  14. sannie bester

    January 04, 2017 at 7:59 am

    please send me recipies

    Reply
  15. Valerie

    May 13, 2016 at 4:06 am

    Do you think this could be made dairy free? Maybe coconut milk instead of heavy cream? Could it be used to make a basic vanilla or chocolate ice cream?

    Reply
    • Kim

      May 13, 2016 at 6:15 am

      Hi Valerie, yes, this can be dairy-free (coconut milk) but it won't taste the same - delicious, but not the same. If you are looking for dairy-free vanilla and chocolate ice cream, there are TONS of recipes using coconut milk on-line. I don't have any on my site yet. I hope I've answered your question. Let me know if I didn't. Have a great day. -Kim

      Reply
  16. Lynn @ Oh-SoYummy

    July 24, 2015 at 3:19 pm

    Wow that looks amazing! What's that textured surface in the background? Is it a pan of some sort? I need to pick up some photo props because I don't really have any!

    Reply
    • Kim

      July 24, 2015 at 3:50 pm

      Hi Lynn, nice to see another SoCal blogger. Thank you. The textured surface is a vintage sheet pan. My favorite places to find photo props are thrift stores, Target and Tuesday Morning. Thanks for stopping by. Have a great weekend!

      Reply
  17. Fran @ G'day Souffle'

    July 06, 2015 at 5:52 pm

    Hi Kim- I really like the photographic lighting you did for your ice cream- it really brings out the color of the blueberry ice cream- plus the recipe looks delicious, too!

    Reply
    • Kim

      July 06, 2015 at 7:17 pm

      Hi Fran. Thanks! Yes, it was really good with the buttermilk. Have a great week! -Kim

      Reply
  18. Lisa @ Whisk & Cleaver

    July 06, 2015 at 11:44 am

    We are big fans of homemade ice cream in my house, too! I tend to stick to chocolate but want to branch out this summer to fruit-based ice creams. I like the use of buttermilk and can't wait to try out your recipe!

    Reply
    • Kim

      July 06, 2015 at 11:55 am

      Thanks Lisa! Buttermilk has been the surprise ingredient at my house this Summer and I have put it in everything. Enjoy the recipe! -Kim

      Reply
  19. Ric

    June 20, 2015 at 9:37 am

    If not using vodka, should I substitute with equivalent in cream or other liquid?

    What does the vodka add to the taste/texture?

    Looks great! Making it today.

    Reply
    • Kim

      June 20, 2015 at 11:28 am

      Hi Ric. The vodka helps with iciness and it gives a nice vanilla flavor. No, you don't need to compensate with more liquid. I hope you enjoy. Will you let me know? -Kim

      Reply
  20. Meg

    June 03, 2015 at 8:52 pm

    This is the one I am going to try first, I love blueberries and this is making my mouth water!

    Reply
    • Kim

      June 04, 2015 at 7:48 am

      Hello again. I hope you like it. Actually, the strawberry was my favorite, but this one was really nice, too. Let me know what you think. -Kim

      Reply
  21. Thalia @ butter and brioche

    June 03, 2015 at 8:14 pm

    The colour of this ice cream is just so incredible! And I love the shots too. Wishing for a scoopful now.

    Reply
    • Kim

      June 04, 2015 at 7:43 am

      Thalia, you're right, the color was great! I was so pleased when it was churning. :) Thanks for your nice compliments. -Kim

      Reply
  22. Alexandra @ Bright-Eyed Baker

    June 03, 2015 at 2:58 pm

    This sounds amazing! Love the buttermilk touch - I can only imagine how much flavor it adds to the ice cream. So gorgeous!

    Reply
    • Kim

      June 03, 2015 at 3:34 pm

      Alexandra, Thanks for the kind words. I'm having a buttermilk obsession this year! I love the tangy flavor it adds. -Kim

      Reply
  23. Oana

    June 03, 2015 at 2:03 pm

    The good news is that if you top it with some crushed graham crackers, it can actually taste and look like a pie. Such a gorgeous color! And the texture looks just right, well done!

    Reply
    • Kim

      June 03, 2015 at 3:29 pm

      Thanks for the suggestion Oana! -Kim

      Reply

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