3.86 from 7 votes
Four Ingredient Sugar Free Blueberry Ice Cream
Prep Time
15 mins
Cook Time
5 mins
Chill/freeze time
6 hrs
Total Time
20 mins

Course: Dessert
Cuisine: American
Servings: 6 servings
Author: Carol Kicinski
  • 4 cups fresh or frozen blueberries
  • 2 tablespoons water
  • 1 lemon zest finely grated and juiced
  • 1½ cups Swerve Confectioners
  • 4 cups half-and-half
  1. Combine the blueberries, water, lemon zest and juice, and Swerve in a saucepan. Bring to a boil over medium-high heat. Lower the temperature and simmer, uncovered, until the blueberries are very soft. Strain the mixture into a large mixing bowl through a fine sieve. Whisk in the half-and-half. Cover with plastic wrap and refrigerate at least 4 hours or overnight.
  2. Pour mixture into an ice cream maker and process according to the manufacturer’s instructions. Scrape the ice cream into a loaf or cake pan, cover, and freeze until firm, about 2 hours. Can be stored in the freezer, covered, for up to a week.
Recipe Notes

Depending on the size of your ice cream maker, you may need to process the mixture in two batches.