Blueberry Pie Ice Cream

Blueberry Pie Ice Cream
Blueberry Pie Ice Cream

Blueberry Pie Ice Cream

Recipes   Sweets     Gluten Free    

Ingredients

Pie “Crust”
  • 1/2 cup almond flour
  • 1/4 cup shredded coconut
  • 1/4 cup chopped pecans
  • 3 tbsp Swerve, Granular
  • 1/4 tsp cinnamon
  • 1/8 tsp salt
  • 2 tbsp butter, melted
  • 1/4 tsp vanilla extract
Blueberry Sauce
  • 1 cup frozen blueberries
  • ¼ cup water
  • ¼ cup Swerve, Granular
  • 1 tbsp lemon juice
  • ¼ tsp xanthan gum
Vanilla Ice Cream
  • 2 ½ cups whipping cream
  • 1 cup unsweetened almond milk
  • ⅔ cup Swerve, Granular
  • 4 large egg yolks
  • 2 tbsp vodka (optional, helps reduce iciness)
  • ½ tsp vanilla extract
  • ¼ tsp xanthan gum

Instructions

Crust
  1. Preheat oven to 300F and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together almond flour, shredded coconut, pecans, sweetener, cinnamon and salt. Add melted butter and vanilla extract and stir until mixture resembles coarse crumbs.
  3. Spread out evenly on prepared baking sheet and pat down with hands to flatten slightly. Bake 20 to 25 minutes, or until edges are golden brown. Remove and let cool completely, then break into chunks with your hands.
Blueberry Sauce
  1. In a medium saucepan over medium heat, combine blueberries, water, and sweetener. Bring to a boil and then simmer for 5 to 7 minutes.
  2. Remove from heat and stir in lemon juice. Sprinkle with xanthan gum and whisk quickly to combine. Let cool.
Ice Cream
  1. Set a bowl over an ice bath and set aside.
  2. Combine cream, almond milk and Swerve in medium saucepan over medium heat. Stir until Swerve dissolves and mixture reaches 170F on an instant read thermometer.
  3. Whisk egg yolks in a medium bowl. Slowly add about 1 cup of the hot cream mixture, whisking continuously, to temper the yolks. Then slowly whisk egg yolk mixture back into cream, whisking continuously. Cook until mixture reaches 180F on an instant read thermometer.
  4. Pour mixture into bowl set over ice bath and allow to cool 10 minutes. Then wrap tightly in plastic wrap and chill at least 3 hours.
  5. Stir in vodka, if using, and, vanilla extract. Sprinkle with xanthan gum and whisk vigorously to combine. Pour custard into the canister of an ice cream maker and churn according to manufacturer's directions.
  6. Once churned, transfer half of the ice cream to a container. Drizzle with half of the blueberry sauce and half of the crust chunks. Swirl to combine. Add remaining ice cream, blueberry sauce, and crust chunks and swirl again to combine.
  7. Freeze 2 to 3 hours until firm but not rock hard.

Makes 10 servings of about 1/2 cup each.

Blueberry Pie Ice Cream
Nutrition Facts

Serving Size 1/2 cup

Servings 10

Calories 290
Total Fat 28g
Total Saturated Fat 15g
Cholesterol 145mg
Sodium 75mg
Total Carbs 27g
Dietary Fiber 3g
Sugars 3g
Swerve 22g
Protein 4g
Net Carbs: 3g
Blueberry Pie Ice Cream

Comments:

  • Barbara Given

    In step 2 of your recipe for ice cream you state: "Combine cream, almond milk and erythritol in medium saucepan," yet erythritol is not listed in the ingredients. What's up?

    • Swerve

      Hi Barbara, sorry that should have said Swerve. The recipe is fixed now! Thanks for the heads up!

Leave a Comment

Your email address will not be published. Required fields are marked.

Thank You

Please allow time for our team to review this message. Once approved, we will post the message here. Please check back soon.