Blue Moon Ice Cream
When I was a little girl I adored going to our little town of Medford Wisconsin and enjoying the 4th of July events along a cute river. Every year I would get a huge cone filled with Blue Moon Ice Cream. The Fourth of July was the only time I could get Blue Moon Ice Cream so on that day I savored every bite!
I had no idea what was in the delicious flavor of Blue Moon Ice Cream. It may have been the bright blue color that attracted me to the flavor, as well as the fact that my mom thought the flavor was disturbing and told me not to order it (even at a young age I liked to do the opposite of the “norm.”)
As I tested and tried this Blue Moon flavor of ice cream I discovered it was really quite easy! One thing that people complain about with low carb ice cream or Keto ice cream is that it hardens like a rock. I have a few tips to stop Keto ice cream getting too hard:
1. Add a pinch of salt: salt helps keep the ice cream soft. Salt also should be added to desserts! Click HERE to read why.
2. Use less Swerve (or erythritol): erythritol doesn’t melt and instead it crystallizes which causes low carb ice cream to get hard. Plus when you blend sweeteners you get a better flavor profile. What I often do is use less Swerve and I use a few teaspoons stevia glycerite which is a non-bitter stevia which is a thick honey-like sweetener. Click HERE to find stevia glycerite.
3. Use Allulose instead! It keeps ice cream soft and tastes just like sugar yet it doesn’t impact blood sugar levels! Click HERE to find Allulose!
Do NOT add alcohol. Some food bloggers recommend a tablespoon or two of vodka which may help keep low carb ice cream soft but if you are like me you will gain weight and most likely be kicked out of ketosis. On my trip to Italy, we discussed food a lot! Lani, a lovely woman on our trip told me she added little vodka to her ice cream to keep it soft and she was out of ketosis for 3 days! Not worth it!
With those tips, I highly suggest you make this delicious Blue Moon Ice Cream AND please post your lovely photos on my Facebook page Keto Adapted OR post on Instagram and tag me @mariaemmerich . Happy Fourth of July! 🇺🇸
OPTIONAL: Add 1 to 2 scoops of Further Foods collagen for an added health benefit!
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Blue Moon Ice Cream
Equipment
Ingredients
- 1 cup heavy cream
- 1 cup unsweetened macadamia nut milk
- 2 large egg yolks
- 1/3 cup allulose
- 2 teaspoons stevia glycerite
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
- 1/2 teaspoon raspberry extract
- 1/4 teaspoon almond extract
- 1/8 teaspoon Redmond Real salt
- Optional: few drops natural blue food coloring
- 1 scoop Further Food Vanilla Collagen coupon: MARIAMINDBODY for 5% off
Instructions
- Heat heavy whipping cream, almond milk and sweetener in a sauce pan over high heat. Bring to boil then remove from stove.
- Place eggs, extracts, salt, natural dye and collagen in a blender. Place on low and slowly add the hot cream mixture into the blender to slowly cream the eggs. Taste and add sweetness to your liking.
- Place in fridge to cool for 2 hours or overnight.
- Place mixture into ice cream maker and churn until set. Store in airtight container in the freezer for up to 1 month.
Nutrition
TESTIMONY OF THE DAY
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Can I use coconut milk instead of the heavy cream and still get the same results? Thanks Maria!! ❤️
Yes that should work. 🙂
Hi Maria,
You mention “⅓ C Swerve confectioner” as part of the ingredients. Is that one third of a cup? I’m asking because it sounds like too much and I’m not sure if the “C” might be a typo.
Thank you for your great blog and recipes!
Yes, I fixed it above. 🙂
What if the extracts I use have alcohol in them?
It is ok in limited amounts.
My dad grew up in Stetsonville WI and graduated from Medford! Wow! Did you grow up in Wisconsin?
Yes we did! Small world. 🙂
Will this recipe work if I don’t cook the cream mixture?
It should still work, yes.
Hi Maria, I don’t see in the ice cream recipe where you added the monk fruit extract. How much do I use?
Thank you!
It says “Add sweetener to your liking”. I would add it then to taste. 🙂
Since discovering your soft-serve ice cream recipe, Allulose has been my go-to sweetener for ice cream. I’m assuming I could use allulose in this recipe also? (P.S. I grew up in Wisconsin too! Hudson and then Glenwood City).
That is a good option. 🙂
Can you please provide a link to the extracts in this recipe? I don’t own any! Thank you so much!
I used this lemon:
https://amzn.to/2N0AdVb
and this raspberry:
https://amzn.to/2N1QLMy
At what point do you add the collagen?
I fixed it above.
maria,
i noticed that you used allulose in one ice cream recipe and then in the others you use the swerve. do you prefer one over the other? and if so, why?
thanks
tanya
Allulose helps keep ice cream soft. But some people get GI issues (gas, etc) from it. So I use Swerve in general.
thank you!
I’m so amazed that it wasn’t hard as a rock after storing in the freezer! Every other keto ice cream recipe that I’ve tried was.
Thanks Maria!
Maria, I am making the ice cream while I make the bread. You didn’t state how much heavy cream you used or salt.. And you verify? Txs Pati
It is in the recipe above. 1 cup cream. 🙂
Does the collagen make the ice cream softer?
Nope, it is just an added extra. 🙂
No WAY!!!!! I moved to the West Coast from the Midwest and they don’t even know what Blue Moon ice cream is out here! I can’t WAIT to try it!