Keto Blueberry Swirl Froyo;
Ingredients
- 600 g Skyr yogurt, Icelandic 0% yogurt (1.3 lb)
- 1 1/4 cups heavy whipping cream (300 ml/ 10 fl oz.)
- 1 tbsp. sugar-free vanilla extract (15 ml)
- 1/3 cup Allulose syrup (80 ml/ 2.7 fl oz.) or 1/2 cup powdered Allulose or Erythritol (80 g/ 2.8 oz)
- 2/3 cup frozen blueberries (100 g/ 3.5 oz.)
Instructions
Place the yogurt, cream, sweetener (reserving about 2 tablespoons for the blueberry swirl) and vanilla. Note: Instead of Skyr (thick, Icelandic, high protein, 0% fat yogurt) you can use any thick, plain, Greek style yogurt.
Mix until well combined. Pour into an ice cream maker and churn until soft-serve consistency. This will take 40-50 minutes. (Or see recipe tips above tips for no ice cream maker.)
When the frozen yogurt is almost ready, use a hand blender to blitz the blueberries with the remaining 2 tablespoons of sweetener.
When ready, transfer into a freezer-friendly container, or 6 single-serve containers. Pour the blitzed blueberries over the froyo and stir with the other side of a spoon to create swirls. Freeze for 30 to 60 minutes before serving.
If frozen for more than an hour, the ice cream may be too hard to scoop. Soften out of the freezer for a few minutes before scooping. Store covered in the freezer for up to two months.
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