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.
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!
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.
Blueberry Buttermilk Ice Cream is 5 net carbs per serving
[Disclosure: This recipe contains affiliate links.]
Low Carb Blueberry Buttermilk Ice Cream
Balsamic Vinegar Reduction
- 1/4 cup (2 oz/60ml) balsamic vinegar
- For the 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 1/4 cup erythritol. 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.
- To make the balsamic vinegar reduction: Add 1/4 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.
- To make the 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.
- To make the Blueberry Buttermilk Ice Cream: 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 minutes to soften a bit.