KETO BLUEBERRY ICE CREAM RECIPE 

Ingredients:
2 cups heavy cream
1 cup unsweetened almond milk
1/2 cup granulated erythritol (or any keto-friendly sweetener)
2 teaspoons vanilla extract
1 cup fresh blueberries
Instructions:
In a medium-sized saucepan, heat the heavy cream, almond milk, and sweetener over medium heat until it comes to a simmer. Stir occasionally to make sure the sweetener has dissolved completely.
Remove the mixture from the heat and stir in the vanilla extract.
Transfer the mixture to a blender and add the blueberries. Blend until the blueberries are pureed and the mixture is smooth.
Pour the mixture into a bowl and let it cool to room temperature.
Cover the bowl with plastic wrap and place it in the refrigerator to chill for at least 2 hours, or until completely chilled.
Once the mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions.
Transfer the ice cream to a container and freeze for at least 2 hours, or until firm.
Serve and enjoy!
Note: If you don’t have an ice cream maker, you can still make this recipe. Simply pour the mixture into a shallow container and freeze it for about an hour. Then, use a fork to stir the mixture to break up any ice crystals, and repeat this process every hour until the mixture is completely frozen.