Blueberry Ice Cream - Low-Carb
Author/Submitted by:
LowCarbLuxury.com
Servings: 8
Categories:
Desserts
/
Fruits
/
Haven't Tried
/
Ice Cream/Frozen Yogurt
/
Low-Carb
Ingredients: 5
egg yolks 1
cup
sugar substitute,
Splenda
1
tbsp
vanilla extract 2
cups
heavy cream,
whipped
1/2
cup
frozen blueberries,
well drained
1/4
cup
water Directions:
Place egg yolks, vanilla extract, sweetener and water in blender. Blend at medium speed for 30 seconds. Add blueberries. Blend an additional 10 seconds. Fold yolk mixture into whipped cream. Blend lightly, until you have a marbled effect. Be careful not to break down volume of whipped cream. Empty into refrigerator tray and freeze for 2 hours.
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