Low Carb Blueberry Buttermilk Ice Cream
Ingredients
Blueberry Puree
-
½
pound
blueberries
-
2
tablespoons
lemon juice
-
1
tablespoon
water
-
¼
cup
low carb sugar
-
⅛
teaspoon
cinnamon
-
1
pinch
freshly ground nutmeg
-
⅛
teaspoon
almond extract
-
¼
teaspoon
vanilla extract
-
⅛
teaspoon
stevia glycerite
Balsamic Vinegar Reduction
Blueberry Buttermilk Ice Cream Base
-
1 ½
cups
heavy cream
-
1 ⅛
cups
buttermilk
-
⅓
cup
low carb sugar
-
2
tablespoons
vanilla flavored vodka
-
¼
teaspoon
salt
-
½
teaspoon
stevia glycerite
-
1
teaspoon
balsamic vinegar reduction
Instructions
- Prepare the blueberry puree by cooking blueberries with water, lemon juice, cinnamon, nutmeg, and sweetener until soft, then blend and simmer until syrupy.
- Make the balsamic vinegar reduction by simmering balsamic vinegar until reduced by half.
- Combine the blueberry puree and all ice cream base ingredients in a blender and mix until smooth.
- Freeze the mixture according to your ice cream maker's instructions.
- Let the ice cream sit at room temperature for 15-20 minutes before serving to soften.
Nutrition Facts (estimated)
Servings
10
Calories
155
Total fat
14g
Total carbohydrates
6g
Total protein
2g
Sodium
97mg
Cholesterol
50mg
You might also like