INGREDIENTS:
2 cups of fresh or frozen blueberries
1 cup heavy whipping cream
1 tablespoon of coconut palm sugar(this is low carb and keto friendly) or you can use your choice of sugar you prefer.
INSTRUCTIONS:
Add all the ingredients into your blender.
Blend on high speed and you may need to scrape around the sides occasionally to make sure all your ingredients turn into a smooth texture.
Once done you can put it directly in a bowl and eat it as is. or you can disperse it evenly into separate containers or what I love to do is use small ice cream containers that I got off of amazon, disperse into each container evenly, freeze, then you can pull it out any time you are wanting your blueberry keto ice cream!
You can freeze for approximately 4-8 hours. If it is ever to hard when you pull it out you can just leave it to thaw out for 15-20 minutes until it is soften. You can also microwave for 30-60 seconds until it is soft as well.
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