Enjoy a nostalgic treat with this Keto No Churn Blue Moon Ice Cream! With its unique blend of vanilla, almond, lemon, and raspberry flavors, this vibrant blue dessert is not only visually appealing but also deliciously satisfying. Perfect for a low-carb lifestyle, it requires no special equipment and is easy to prepare.
Jump to:
If you’ve ever longed for that bright blue, mysterious scoop of childhood summers Blue Moon ice cream, guess what? Now there’s a keto-friendly version that doesn’t require an ice cream maker or a sugar crash. This creamy, dreamy dessert delivers all the flavor and flair of the classic treat, with none of the guilt.
So, What Is Blue Moon Flavor Anyway?
Let’s be honest, Blue Moon is one of those enigmatic flavors that people either love or can’t quite place. It’s a curious mix that dances somewhere between vanilla, almond, raspberry, and citrus, with a subtle marshmallow twist if you want to go all-in on nostalgia. Sounds wild, right? But somehow, it just works. And for those of us sticking to low-carb or keto lifestyles, having a scoop of that magical blue goodness without breaking the carb bank is pretty close to ice cream enlightenment.
What You’ll Need (Just 10 Minutes, No Churner Required)
Here’s the lineup of ingredients that make this frozen fantasy come to life:
- 2 cups heavy whipping cream
- 1 cup unsweetened almond milk
- 1 cup powdered keto sweetener (like erythritol, allulose, or monk fruit blend)
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- ½ teaspoon lemon extract
- ½ teaspoon raspberry extract
- ¼ teaspoon marshmallow extract (optional, but highly recommended if you want the OG vibe)
- 1 teaspoon blue food coloring (adjust for preferred hue)
How to Make Keto Blue Moon Ice Cream
- Step 1: In a large mixing bowl, beat the heavy whipping cream and powdered sugar-free sweetener with a hand mixer or stand mixer. You’re aiming for stiff peaks here, light and fluffy like soft clouds of keto magic.
- Step 2: In a separate bowl, whisk together the almond milk, vanilla, almond, lemon, raspberry, and marshmallow extracts.
- Step 3: Slowly fold the extract-milk blend into your whipped cream. Go gently. Folding keeps the mixture airy and luscious.
- Step 4: Add the blue food coloring. You can go full Smurf-blue or scale it back for a soft pastel hue. For a fun twist, split the batch in two, color one part, and swirl them together for a marbled effect. Honestly, it looks gorgeous either way.
- Step 5: Pour the mixture into a freezer-safe container. Smooth out the top with a spatula.
- Step 6: Cover it with plastic wrap or a tight-fitting lid and freeze for 4 to 6 hours.
- Step 7: When it’s firm enough to scoop, serve it up. If it’s a little too solid, just let it sit at room temperature for a few minutes. Totally worth the wait.
Storage Tips
Store your keto Blue Moon ice cream in an airtight container in the freezer. It’s best enjoyed within 1 to 2 weeks for the creamiest texture. Here’s a quick tip. Press a piece of baking or wax paper against the surface before sealing. It helps prevent freezer burn and keeps that texture on point.
A Scoop of Summer, Anytime
You don’t need to be in the Midwest to appreciate this whimsical treat. Whether you’re reliving a childhood memory or discovering Blue Moon for the first time, this keto no-churn version has your back. It’s creamy, colorful, and just a little bit magical.
And hey, if you’re feeling extra, pair it with a keto cone or crumble some sugar-free cookies over the top. Life’s short, so make dessert count.
📖 Recipe
Keto Blue Moon Ice Cream (No Churn, Low Carb, Sugar Free)
Ingredients
- 2 cups Heavy Whipping Cream
- 1 cup Almond Milk unsweetened
- 1 cup Sugar-Free Sweetener powdered
- 2 teaspoon Vanilla Extract
- ½ teaspoon Almond Extract
- ½ teaspoon Lemon Extract
- ½ teaspoon Raspberry Extract
- ¼ teaspoon Marshmellow Extract optional, for the classic Blue
- 1 teaspoon Blue Food Coloring
Instructions
- In a large mixing bowl, combine the heavy whipping cream and powdered sweetener. Use a hand mixer or stand mixer to whip the cream until stiff peaks form.
- In a separate bowl, mix together the almond milk, vanilla extract, almond extract, lemon extract, raspberry extract, and marshmallow extract (if using).
- Slowly fold this mixture into the whipped cream until well combined.
- Add the blue food coloring to the mixture and gently fold until the color is evenly distributed. Adjust the amount of food coloring to achieve your desired shade of blue. You can also divide the mixture into two parts, add food coloring to one part and leave the second part white, then swirl together to create a marble effect.
- Transfer the ice cream mixture into a freezer-safe container. Smooth the top with a spatula.
- Cover the container with plastic wrap or a lid and freeze for at least 4-6 hours, or until fully set.
- Once the ice cream is frozen, scoop and serve. If the ice cream is too hard to scoop, let it sit at room temperature for a few minutes to soften.
Did You Make My Recipe?
Leave a rating to help other readers or tag me @keto.diet.yum on Instagram (I’d love to see!)
Nutrition Facts
Nutritional information for the recipe is calculated based on the ingredients in each recipe. It is provided as a courtesy and is an estimate only. We cannot guarantee the accuracy of the nutritional information for any recipe we provide. Erythritol and other sugar-free sweetener carbs are not included in the carb counts. Net carbohydrates are the total carbohydrates minus dietary fiber.
© KetoDietYum.com – Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single images may be used when full credit and a link back to the original content on KetoDietYum.com is provided.
