Low Carb Blueberry Buttermilk Ice Cream
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Blueberry ice cream made with buttermilk and heavy cream, sweetened with stevia and sugar. Tastes like blueberry pie filling with warming spice notes from cinnamon and nutmeg. A frozen dessert for warm weather or anytime.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1/2 pound blueberries ((227 g))
- 2 tablespoons lemon juice ((1 oz))
- 1 tablespoon water ((1/2 oz))
- 1/4 cup low carb sugar ((55 g)(Sukrin :1, Swerve, Lakanto, Besti))
- 1/8 teaspoon cinnamon
- 1 pinch freshly ground nutmeg
- 1/8 teaspoon almond extract
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon stevia glycerite
- 1/4 cup balsamic vinegar ((2 oz))
- 1 1/2 cups heavy cream ((12 oz))
- 1 1/8 cups buttermilk ((10 oz))
- 1/3 cup low carb sugar ((55 g))
- 2 tablespoons vanilla flavored vodka ((1 oz) (optional: helps with iciness))
- 1/4 teaspoon salt
- 1/2 teaspoon stevia glycerite
- 1 teaspoon balsamic vinegar reduction
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 93mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 107mg
- Calcium
- 60mg
- Iron
- 0.13mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 93MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.