🫐 Low-Carb Mediterranean Blueberry Ice Cream
📝 Description
This refreshing blueberry ice cream is cool, creamy, naturally vibrant, and low in carbs, made without refined sugar or heavy cream. Inspired by Mediterranean principles, it uses Greek yogurt, olive oil–friendly fats, and antioxidant-rich blueberries for a dessert that feels indulgent but fits a healthy lifestyle. No ice-cream maker required!
🛒 Ingredients (Serves 4)
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1½ cups fresh or frozen blueberries
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1 cup full-fat plain Greek yogurt
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½ cup unsweetened almond milk (or coconut milk)
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2–3 tbsp powdered erythritol or monk fruit sweetener (to taste)
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1 tsp vanilla extract
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1 tbsp fresh lemon juice
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Pinch of sea salt
Optional Mediterranean Add-Ins
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Lemon zest
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Chopped pistachios or almonds
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Fresh mint leaves
👩🍳 Instructions
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Cook the blueberries
Add blueberries and lemon juice to a small saucepan. Simmer over medium heat for 5–7 minutes until soft and juicy. Let cool completely. -
Blend until smooth
Add cooked blueberries, Greek yogurt, almond milk, sweetener, vanilla, and salt to a blender. Blend until creamy. -
Freeze
Pour mixture into a freezer-safe container. Freeze for 3–4 hours, stirring every 45 minutes for a creamier texture. -
Serve
Scoop and garnish with nuts, zest, or mint if desired.
🫒 Mediterranean Nutrition Highlights
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Low carb & no refined sugar
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High in antioxidants
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Probiotic-rich Greek yogurt
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Naturally gluten-free
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Balanced fats & protein
❓ Q & A
Q: Can I make this dairy-free?
A: Yes! Use coconut yogurt instead of Greek yogurt.
Q: Is this keto-friendly?
A: It’s low-carb; for stricter keto, reduce blueberries slightly and use monk fruit sweetener.
Q: Do I need an ice cream maker?
A: No—just stir while freezing for best texture.
Q: Can I store it?
A: Yes, up to 2 weeks. Let it soften 5 minutes before scooping.
Q: Can I add protein?
A: Absolutely—blend in unflavored or vanilla protein powder.
