It’s summer and what sounds better than cold, creamy, refreshing ice cream?! We are coming up on our big 4th of July weekend at my family’s lake house. It is in Northeast Indiana, where I grew up. The entire family loves venturing up during the holiday weekend for some fun in the sun, boating, and general relaxing. Whilst we are all focused on the fun I would be remiss if I didn’t identify the potential dietary pitfalls awaiting us if we don’t prep ahead of time. I think that it is interesting how many memories are tied to food. If you know anyone that has been to the lakes in Steuben County then I am sure you’ve heard of Tom’s Donuts. Donuts, Italian food, Acapulco, and yes, ice cream. In preparation for the trip, I’ve been playing around with some sugar-free, low carb alternatives for Megan and I to enjoy.
The inspiration for this recipe came from some ice cream that I had last summer at Scoops. It was a vanilla ice cream with a blueberry ribbon and waffle cone pieces. It was delicious but laden with sugar and carbs. I am pretty proud of this creation. I used a Vanilla Bean Ice Cream as the base, added a fresh blueberry sauce, and some a chopped up Keto Waffle. Let me tell you, the maple extract and cinnamon in the waffle takes this combination to another level. We will definitely not feel left out when we take the kids for their Super Man ice cream cones. Bring it on summer!
Keep with me. I will be adding more recipes in preparation for our week at the lake.
This heavenly summer treat will let you indulge without jeopardizing all your hard work! Vanilla bean ice cream swirled with a delicious blueberry sauce, and maple waffle bites. You will not be disappointed!
- 5 egg yolks
- 1/3 cup Swerve
- 20 drops liquid Stevia
- 1 cup heavy whipping cream
- 1 cup unsweetened almond milk
- 1 vanilla bean, scraped clean (or 1 tsp vanilla extract)
- ¼ tsp Celtic seas salt
- 1 ½ cups blueberries
- 2 tbsp powdered Swerve
- ½ cup water
- ¼ tsp xanthan gum
- 1/4 Keto Waffle Recipe
- Combine the heavy cream, almond milk, Swerve, and stevia in a medium saucepan over medium heat. Mix to ensure that the sweetener has blended into the cream.
- In another bowl, mix together the egg yolks. Slowly temper the cream mixture into the egg yolks, beating constantly. Pour about ½ cup of the cream mixture into the yolks mixing constantly so that the eggs do not scramble. Once the mixture has been brought up to temperature, pour the yolk mixture back into the saucepan with the remainder of the cream. Continue to whisk briskly until the mixture thickens to a custard.
- Take the custard off of the heat and add the vanilla bean seeds and sea salt.
- Transfer custard to a bowl and cover with plastic wrap. Refrigerate for at least an hour to cool the mixture before placing in your ice cream maker.
- Once the mixture has cooled, completely, add to your ice cream maker and follow the instructions for your machine. Once added to ice cream maker, you can add 2 tbsp of vodka to the custard. This will help the ice cream from freezing so hard and crystalizing.
- In a small saucepan over medium heat, add the sweetener, water and blueberries. Cook for 10-12 minutes. Continue stirring and breaking up the blueberries. Add the xanthan gum and whisk vigorously to fully incorporate into the sauce. The sauce will begin to thicken. Transfer sauce to a container and refrigerate until completely cooled.
- See my Keto Waffle. *The recipe makes 4 waffles. You will use one waffle for the ice cream. The waffles freeze really well so make the whole recipe and you’ll have breakfast the next day too!
- Layer half of the vanilla ice cream in the bottom of a container. Add half the blueberry sauce and half the chopped waffle pieces. Swirl the mixture. Repeat the next layer in the same manner. Freeze for at least 1-2 hours before serving.
Calories 192 Fat 16 Protein 3 Carbs 8