Blue Moon Ice Cream
Prep time
Cook time
Total time
Serves: 5
  • 1 cup Heavy Cream
  • 1 cup unsweetened almond milk
  • 2 egg yolks
  • ⅓ cup Swerve confectioner
  • 2 teaspoons stevia glycerite
  • ½ teaspoon vanilla extract
  • ½ teaspoon lemon extract
  • ½ teaspoon raspberry extract
  • ¼ teaspoon almond extract
  • ⅛ teaspoon fine grain sea salt
  • Optional: few drops natural blue food coloring
  • 1 scoop Futher Food Collagen (coupon: MARIAMINDBODY for 5% off)
  1. Heat heavy whipping cream, almond milk and sweetener in a sauce pan over high heat. Bring to boil then remove from stove.
  2. 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.
  3. Place in fridge to cool for 2 hours or overnight.
  4. Place mixture into ice cream maker and churn until set. Store in airtight container in the freezer for up to 1 month.
Nutritional Info:
187 calories, 20g fat, 2g protein, 2g carbs, 0.1g fiber
Recipe by Maria Mind Body Health at