Blueberry Mascarpone Ice Cream

Why This Is Strictly Keto

Store-bought ice cream is packed with sugar. This version is simply blueberries, mascarpone and whipped heavy cream with vanilla and lemon — no sugar, sweeteners or stabilizers, and no ice cream machine needed.

Ingredients

• 1½ cups (225 g) blueberries, fresh or frozen and thawed
• 8 ounces (225 g) mascarpone cheese, softened
• 1 cup (240 ml) heavy cream
• 2 teaspoons lemon juice
• 1 teaspoon pure vanilla extract
• Pinch of salt

Instructions

1. Purée the berries: Blend the blueberries with the lemon juice until smooth.

2. Mix the base: Whisk the mascarpone, vanilla and salt in a large bowl until smooth, then stir in the blueberry purée.

3. Whip the cream: In a separate bowl, whip the heavy cream to stiff peaks.

4. Fold: Gently fold the whipped cream into the blueberry mixture until just combined.

5. Freeze: Spoon into a loaf pan or airtight container and freeze for at least 4 hours. Let it sit at room temperature for 10–15 minutes before scooping.

Nutritional Info (per serving, approximate)

Tips

• This ice cream is tart and creamy rather than sweet, so use ripe, in-season berries for the most natural sweetness.
• Because it has no sugar to soften it, it freezes firm — let it stand a few minutes before scooping.
• Strawberries or raspberries work equally well in place of the blueberries.