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Blueberry ice cream
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4.5 from 4 votes

Sugar-free blueberry ice cream

Blueberry ice cream can also be made with frozen berries.Use the same process for any berry of your choice.
Prep Time4 hrs
Cook Time30 mins
Course: Ice cream
Cuisine: European
Keyword: Sugar-free blueberry ice cream
Servings: 4


  • 2 cups cream
  • 1 cup milk
  • 2 cups blueberry
  • ½ cup erythritol
  • 2 teaspoon stevia
  • 2 tablespoon water
  • pinch of salt


  • In a saucepan bring blueberries, erythritol, and salt to a boil over moderate heat, mashing berries and stirring with a fork.
  • Simmer mixture, stirring frequently, 5 minutes and cool slightly.
  • Add stevia,In a blender purée mixture untill smooth.
  • Pour purée through a sieve into a bowl, pressing on solids with back of a spoon.
  • Add milk and cream, mix well.
  • Chill mixture, covered, at least 2 hours, or until cold.
  • Pour the preparation into an ice-cream maker and churn until firm.
  • Transfer ice-cream to a pre-chilled mould, cover with plastic wrap and a lid and store in the refrigerator
  • If you don't have an ice-cream maker, place the mix in a stainless steel bowl and place in the freezer.
  • Allow it to set a little (this may take about 1 hour), then whisk it for about 10 seconds. Return it to the freezer to set a little more, then whisk again to give it extra lightness and to stop large ice crystals forming.


Note: to make the ice cream with natural sugar, substitute erythritol and stevia with ¾ cup sugar.