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Low-carb Blueberry Ice Cream


Low-carb Blueberry Ice Cream

Icy cool. Unbelievably creamy. Amazingly fresh, and low carb. Blueberry, yes, but notes of lemon and cardamon add a sophisticated edge. And the cheese adds complexity.


  • 225 ml heavy whipping cream
  • 3 egg yolks
  • ½ teaspoon vanilla extract
  • ½ teaspoon ground cardamom (green)
  • ½ lemon, the zest
  • 225 g mascarpone cheese
  • 175 g blueberries, frozen


  1. Take the blueberries from the freezer. Whip the cream until soft peaks form and set aside.
  2. In a separate bowl, beat egg yolks, vanilla, cardamom and lemon zest until pale and fluffy. Mix in the mascarpone cheese and then fold in the whipped cream.
  3. Fold the half-thawed blueberries into the mixture. Pour the mixture into a container with a lid and place in the freezer.
  4. Stir the ice cream every fifteen minutes until it firms up. This takes about 1-1.5 hours.


Try raspberries instead of blueberries for even fewer carbs, about 3.5 g per portion. You can substitute cream cheese or ricotta for the mascarpone for a slightly different flavour profile.
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