🍨 Mediterranean Low-Carb Blueberry Ice Cream
Description
Cool, creamy, and bursting with blueberries, this Mediterranean-inspired low-carb blueberry ice cream is the perfect guilt-free treat for hot days. Tangy Greek yogurt creates a luscious base, while blueberries add bright flavor and natural sweetness. A touch of lemon zest and fruity olive oil brings classic Mediterranean elegance—refreshing, light, and satisfying without refined sugar.
🫐 Ingredients (Serves 6)
Blueberry Swirl
-
1½ cups fresh or frozen blueberries
-
2–3 tbsp low-carb sweetener (erythritol, monk fruit, or blend)
-
1 tsp lemon juice
-
½ tsp lemon zest
Ice Cream Base
-
2 cups full-fat Greek yogurt (very thick)
-
¾ cup heavy cream
-
¼ cup low-carb sweetener (powdered works best)
-
1 tsp vanilla extract
-
1 tbsp extra-virgin olive oil (mild, fruity)
-
Pinch of sea salt
Optional Mediterranean Toppings
-
Chopped pistachios or almonds
-
Fresh mint
-
Extra blueberries
👩🍳 Instructions
1. Make the Blueberry Swirl
-
Add blueberries, sweetener, lemon juice, and zest to a saucepan.
-
Simmer over medium heat for 8–10 minutes until berries burst and sauce thickens.
-
Cool completely, then chill for best texture.
2. Prepare the Ice Cream Base
-
Whisk Greek yogurt, heavy cream, sweetener, vanilla, olive oil, and salt until smooth.
-
Taste and adjust sweetness—low-carb sweeteners vary in strength.
3. Churn or Freeze
Ice Cream Maker:
-
Churn according to manufacturer instructions until soft-serve consistency.
No-Churn Method:
-
Pour mixture into a freezer-safe container.
-
Freeze 30 minutes, stir vigorously, repeat 3–4 times.
4. Swirl & Freeze
-
Gently fold blueberry sauce through the ice cream for ribbons of fruit.
-
Freeze 2–3 hours until scoopable.
5. Serve
Scoop, top with nuts or mint, and enjoy immediately.
🌿 Mediterranean Touches Explained
-
Greek yogurt: protein-rich, tangy, authentic
-
Olive oil: enhances creaminess and adds depth
-
Lemon zest: brightens the blueberries naturally
-
Nuts: texture + healthy fats
❓ Q & A
Q: Is this truly low-carb?
A: Yes. Using erythritol or monk fruit keeps net carbs low. Blueberries are used moderately for flavor without excess carbs.
Q: Can I make it keto?
A: Absolutely. Keep blueberry quantity as listed and use a keto-approved sweetener. Net carbs stay keto-friendly.
Q: Why olive oil in ice cream?
A: Mediterranean desserts often use olive oil instead of butter. It adds richness and a silky mouthfeel without overpowering flavor.
Q: Can I skip the ice cream maker?
A: Yes! The no-churn method works beautifully—just stir during freezing to prevent ice crystals.
Q: How long does it keep?
A: Up to 1 week in an airtight container. Let sit 5 minutes before scooping.
Q: Can I make it dairy-free?
A: Swap Greek yogurt for thick coconut yogurt and use coconut cream instead of heavy cream.
