Lemon Blueberry Frozen Custard

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Ahhh…summer. It’s time for ice cream. Even better, frozen custard. Best, low carb frozen custard. I’m about to put my feet up and lay out poolside with some of this low carb lemon blueberry frozen custard in a cone. What, no cone? Someone needs to make me a low carb ice cream cone! 😉

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I mean, just look at the creamy deliciousness. It’s so simple to make, yet it tastes like the gourmetest (yes, it’s a word. I say so. 😉 ) frozen custard ever. It’s light and lemony with a nice blueberry accent. It’s everything summer is: Fun. Carefree. Wonderful. And most of all, amazing! I have this Cuisinart Ice Cream Maker, and I highly recommend it!

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There she is just after her churn in the ice cream maker, folks. Ain’t she a beaut?! If you want to take a moment to lick your screen, I’ll wait. (Waits…)

Lemon Blueberry Frozen Custard


Lemon Blueberry Frozen Custard

Makes 10 servings. 3g net carbs per serving.


  • 3 1/4 C heavy whipping cream
  • 2/3 C Swerve (or Ideal, Splenda; or powdered xylitol or erythritol)
  • 2 egg yolks
  • 2 tsp. vanilla extract
  • 1 1/2 tsp. pure lemon extract (or lemon oil)
  • 1/2 tsp. salt
  • 1/2 C pureed frozen blueberries (about one cup whole berries)


  1. In a medium bowl, whisk together sweetener, yolks, vanilla, lemon extract and salt. Whisk until smooth.
  2. Add in cream and whisk well until very smooth. Be careful not to allow any lumps to remain.
  3. Pour custard mix into prepared ice cream maker. Allow to churn for about 20 minutes, or until the custard sticks to a spoon when you insert it. It should be thick, but not too thick that it would be difficult to incorporate the blueberries.
  4. Spoon in the pureed blueberries on spoonful at a time. They're thick (don't add water!!!), but they'll mix in as the ice cream maker rotates.
  5. Allow the custard to churn more-- up to another 20 minutes-- until it's very thick and you can hear the ice cream maker's motor working hard.
  6. Serve quickly, or ripen in the freezer by spooning it into a frozen lidded container and freezing it for at least four hours before serving. Enjoy!

Need Ingredients for That Recipe?


It takes a lot of trial and error to find the "right" fit for a low carb recipe. I have made some ... different low carb desserts. You don't need to go through that! I made a list of my favorite ingredients as well as what stores you can find them at. Enjoy!

About the author

Leeann Teagno

Eating healthy, for me, is about more than weight loss like it used to be. It’s about controlling my blood sugar levels and obtaining normal–or relatively normal–hormone levels. I still struggle to lose weight efficiently, but eating a wheat, sugar and gluten free diet helps to control some of the problems I’ve encountered with these health issues of mine.

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