Go Back
–+ servings

Blue Moon Ice Cream

Maria Emmerich
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 3 minutes
Course Dessert, Nut Free, Vegetarian
Cuisine American
Servings 5
Calories 187

Equipment

Ice Cream Maker
High Speed Blender

Ingredients
  

  • 1 cup heavy cream
  • 1 cup unsweetened almond 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

Calories: 187 | Fat: 20g | Protein: 2g | Carbohydrates: 2g | Fiber: 0.1g | P:E Ratio: 0.1