Ingredients:
2 cups frozen blueberries
1 can of full-fat coconut milk
1/2 cup erythritol or another keto-friendly sweetener
1 teaspoon vanilla extract
pinch of salt
Instructions:
In a blender or food processor, blend the frozen blueberries until they break into small pieces.
In a medium saucepan, heat the coconut milk, keto sweetener, vanilla extract, and salt over medium heat. Stir occasionally until the sweetener dissolves and the mixture is thoroughly heated.
Remove the saucepan from the heat and stir in the blended blueberries.
Let the mixture cool for a few minutes, then pour it into a blender or food processor and blend until smooth.
Pour the mixture into an ice cream maker and shake according to the manufacturer’s instructions.
Once the ice cream is churned, transfer it to a freezer-safe container and freeze for at least 4 hours or until firm.
When ready to serve, let the ice cream sit at room temperature for a few minutes to soften before scooping it out.
Enjoy your delicious vegan blueberry ice cream!
