Keto Blue Moon Ice Cream (No Churn Smurf Ice Cream)
Martina Slajerova- Ready in 6h
- 3.5 g net carbs
- 433 kcal
- Serves 8
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This naturally dyed blue low-carb ice cream is the most scoopable, silky smooth, no icy, soft keto ice-cream you'll ever try. Best of all, you won't need an ice cream maker!
I adapted this recipe from my Keto Rum and Raisin Ice Cream and added blue spirulina powder to create a pretty vibrant blue effect. To avoid using an ice cream maker, I swapped the usual egg custard with my keto condensed milk whipped with cream.
If you have an extra 30 minutes, make some Keto Sugar Cones to serve this ice cream — they are totally worth it!
Blue Moon Ice Cream or Smurf Ice Cream?
Are Blue Moon and Smurf ice cream actually the same thing? Although they look the same, the flavor seems to be quite different.
Blue moon ice cream is the American version, and what seems to be the original Blue Moon recipe. Although no one really knowsTrusted sourceWikipediaWikipedia is written collaboratively by largely anonymous volunteers who write without pay.Open link what this popular frozen treat is made, most recipes like this one include lemon extract or lemon oil, raspberry extract and vanilla.
Smurf ice cream is the European version of Blue moon ice cream. You'll get hints of almonds, cherries, vanilla and berries. This is the flavor I was trying to recreate in this ice cream recipe.
If you prefer the American version of Blue Moon ice cream, use the following sugar-free food extracts instead: 1 tsp lemon extract, 1 tsp raspberry extract and 1 tsp vanilla extract.
No matter what you do, do not combine lemon and almond extracts. I guarantee that flavor combo won't work. I've tried making Blue Moon ice cream with these extracts and had to throw away the whole batch because it was unpalatable. While almonds and almond flour seem to be working really well with lemon juice and lemon zest, almond and lemon extracts are both too strong to be combined and they simply don't go together.
How To Make Soft Keto No Churn Ice Cream
The secret ingredient for soft ice cream is my keto condensed milk made with Allulose.
You could use other low-carb sweeteners like Erythritol or Swerve but it won't be the same and your ice cream won't be as soft. Allulose is the best option as it will keep this delicious ice cream from freezing rock hard.
This ice cream is egg-free and it can also be made dairy-free. I only tested this recipe with dairy cream and dairy-based Keto Condensed Milk but I'm sure it will work just as well with coconut cream and Dairy-Free Condensed Milk.
How To Use Leftover Condensed Milk
You'll only need a little over half a batch of my keto condensed milk which means that you'll have some leftover condensed milk. You can use the remaining keto condensed milk to make any of these recipes:
- Low-Carb Baileys Irish Cream
- Keto Vietnamese Coffee
- Keto Thai Iced Tea
- Keto Coffee Creamer
- Low-Carb Lime Batida Cocktail
Step-by-step
Prepare the Keto Condensed Milk or Dairy-Free Condensed Milk. Make sure you're using Allulose as you'll need it to keep the ice cream soft. While still warm, measure out 1 1/4 cups (300 ml) and add 1/4 cup (50 g/ 1.8 oz) more of Allulose.
Let it cool down completely before combining with the remaining ingredients. Placing the sauce pan in a large pan filled with ice water will speed it up.
Pour the cream (or use coconut cream) and condensed milk into a mixing bowl. Add the blue spirulina and process until just combined.
Finally, add all of the flavor extracts and salt. You will need 1 tsp sugar-free vanilla extract, 1/2 tsp sugar-free cherry extract, 1/4 tsp sugar-free strawberry extract, 1/4 tsp sugar-free raspberry extract (or use 30 drops raspberry stevia drops instead) and 1/4 tsp sugar-free almond extract. (You can read more about this flavor selection and other options in the recipe tips above.)
Use an electric mixer to beat until it just starts to thicken. Beat until smooth and well combined. Do not over beat, the mixture should be whipped until soft (not stiff) peaks form. It's better to make it runnier then to over-beat and split it.
Pour the mixture into a loaf cake tin or any container, scraping the sides of the bowl with a rubber spatula. Instead of one container you could use 8 single-serve containers or a muffin tray for better portion control. Place in the freezer and freeze for about 4 hours or until set.
The ice cream will be ready to serve and scoopable but you could leave it on the kitchen counter for about 5 minutes before scooping. Store in the freezer for up to 3 months.
You can serve it on its own by scooping into a bowl, or make some Keto Sugar Cones. Enjoy!
Recipe
Keto Blue Moon Ice Cream (No Churn Smurf Ice Cream)
★★★★☆4.4This naturally dyed blue low-carb ice cream is the most scoopable, silky smooth, no icy, soft keto ice-cream ...
- Hands on
- 20m
- Overall
- 6h
- Servings
- 8
- 3.5 g
- Net carbs
- 2.6 g
- Protein
- 44.6 g
- Fat
- 433
- kcal
Ingredients makes 8 servings
Instructions
Prepare the Keto Condensed Milk or Dairy-Free Condensed Milk. Make sure you're using Allulose as you'll need it to keep the ice cream soft. While still warm, measure out 1 1/4 cups (300 ml) and add 1/4 cup (50 g/ 1.8 oz) more of Allulose.
Let it cool down completely before combining with the remaining ingredients. Placing the sauce pan in a large pan filled with ice water will speed it up.
Pour the cream (or use coconut cream) and condensed milk into a mixing bowl. Add the blue spirulina and process until just combined.
Finally, add all of the flavor extracts and salt. You will need 1 tsp sugar-free vanilla extract, 1/2 tsp sugar-free cherry extract, 1/4 tsp sugar-free strawberry extract, 1/4 tsp sugar-free raspberry extract (or use 30 drops raspberry stevia drops instead) and 1/4 tsp sugar-free almond extract. (You can read more about this flavor selection and other options in the recipe tips above.)
Use an electric mixer to beat until it just starts to thicken. Beat until smooth and well combined. Do not over beat, the mixture should be whipped until soft (not stiff) peaks form. It's better to make it runnier then to over-beat and split it.
Pour the mixture into a loaf cake tin or any container, scraping the sides of the bowl with a rubber spatula. Instead of one container you could use 8 single-serve containers or a muffin tray for better portion control. Place in the freezer and freeze for about 4 hours or until set.
The ice cream will be ready to serve and scoopable but you could leave it on the kitchen counter for about 5 minutes before scooping. Store in the freezer for up to 3 months.
You can serve it on its own by scooping into a bowl, or make some Keto Sugar Cones. Enjoy!
Nutrition per serving, 2 scoops, 115 g/ 4 oz
Carbs 3%Protein 2%Fat 95% of calories
- Net carbs
- 3.5 g
- Total carbs
- 9.6 g
- Fiber
- 0.2 g
- Sugars
- 3 g
- Protein
- 2.6 g
- Fat
- 44.6 g
- Saturated fat
- 28.1 g
- Calories
- 433 kcal
- Sodium
- 131 mg · 5.72% RDA
- Magnesium
- 13 mg · 3.22% RDA
- Potassium
- 147 mg · 7.37% EMR
Nutrition by ingredient
| Per 2 scoops, 115 g/ 4 oz | Net carbs | Protein | Fat | kcal |
|---|---|---|---|---|
| Keto Condensed Milk, dairy-based (KetoDiet blog) | 1.1 g | 0.8 g | 16 g | 153 |
| Allulose, natural low-carb sweetener | 0.3 g | 0 g | 0 g | 1 |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) | 2 g | 1.4 g | 28.5 g | 275 |
| Spirulina powder, organic | 0.1 g | 0.4 g | 0 g | 2 |
| Vanilla extract, sugar-free, alcohol-based | 0 g | 0 g | 0 g | 1 |
| Natural extract, sugar-free (maple, peppermint, almond, orange, lemon, coconut, cherry, etc.) | 0 g | 0 g | 0 g | 2 |
| Salt, pink Himalayan rock salt | 0 g | 0 g | 0 g | 0 |
| Total | 3.5 g | 2.6 g | 44.6 g | 433 |
Serving size 2 scoops, 115 g/ 4 oz
- Gluten free
- Dairy free
- Egg free
- Nut free
- Nightshade free
- Pork free
- Avocado free
- Coconut free
- Fish free
- Shellfish free
- Beef free
- Pescatarian
- Vegetarian
- Recipe can be made dairy-free or coconut-free.
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Comments & ratings (17)
This was such a fun recipe to try! I’d never even heard of Blue Moon ice cream before but the flavor was really unique and the texture turned out super creamy. Definitely a keeper.
It is very unique! Thank you 😊
Also, as someone mentioned, could you use Butterfly Pea powder here instead of the blue spirulina? It is SO EXPENSIVE! (over $20 for 1 oz)
I don't see why not! I've use butterfly pea tea before and love the end result. Here for blue: Keto Red, White & Blue Jello Jars and this way for purple: Keto Lemon Electrolyte Purple Slurpee
Questions: where to get the strawberry and raspberry extracts? The only ones online have nasty stuff in them …
Also, I’m SO NOT fond of almond extract….can you use more of the others?
Apologies for the delayed response, we have just moved to a new home! It depends how close you want to get to "Blue Moon/Smurf" ice cream. These are the flavour extracts that will make it authentic. any substitutions will have an impact.
If you don't mind, you could just use vanilla to make a blue tinted vanilla ice cream. The almond extract is amazing IF used in small amounts. Be careful as it can be overpowering. If you're not fond of these options, you could also make it boozy and add 1 fl oz of rum to it. Another option would be to use strawberry or raspberry flavoured stevia drops from NuNaturals - this way you can avoid unwanted ingredients.
Congratulations on the move! It’s really exhausting to do and I don’t envy you! BUT being in a new place, making it your own, THAT’S wonderful.
Thank you so much Carol! ❤️
Actually, I found a blogger who makes all kinds of homemade fruit extracts and it’s easy! I think I’ll try making my own.
I have never heard of “Smurf” Ice cream, but then, I avoid Ice Cream aisles and have for years…..
Thanks for the recipe
I'd love to know the name of that blogger! I would absolutely love to make my own extracts. I do make my own vanilla and I know how to make lemon/orange, almond/hazelnut but that's about it.
The blog is Milk Glass Home
Here is the link to her blackberry extract:
https://www.milkglasshome.com/blackberry-extract-recipe/
it’s basically the same procedure for all fruits.
Thank you, that's brilliant!
Sweet memories of childhood summers... I'll definitely try this recipe, for me and for my nephew who surely be excited to have their home made Smurf icecream (I'll try also as icepops since they love this refreshing snack), I'll have to adapt a little bit experimenting without allulose -maybe a little less erythritol+some glycerine to emusify and avoid or limit cristalization/inulin and/or xanthan gum for the same action and eventually a bit of MCT oil since I found it could also make the icecream less hard-rock instead of alcohol since I can't use it- since we're still waiting it here in EU, but in the meanwhile what I have some difficiluties to find is blue spirulina: the mostly sold here is green spirulina, which tends to be a bit too strong and can alterate the other flavors, so I as wondering if blue butterfly beans powder could be a good alternative here... Anyone has tested this natural dying to let me know if it doesn't affect the final flavor in general?I'm new to this ingredient...
Anyway, as always thanks to Martina for the very accurate and detailed (under every point of view) recipe, and for having revealed the secret of this magical icecream flavor that most of us kenws for experience but just guessed or wondered where the magic spread from (I honestly had thought it could be a mixture of vanilla, lemon and almonds, but never tought about cherry nor berries of any kind!).
Here's an idea for using the entire batch of this stuff to create ice cream sandwiches: https://www.epicurious.com/expert-advice/how-to-make-ice-cream-sandwiches-in-bulk-article
Unfortunately, you'd have to come up with your own recipe for the cake/cookie sandwich part, but I'm sure there's a recipe for that buried in here somewhere!
I think a blue-centered ice cream sandwich would look cool, and even better if it were made with all-healthful ingredients.
That's perfect! I think it would make a cute red, white and blue dessert with some strawberries. These might work well for the cookie layer: Homemade Low-Carb Graham Crackers
Question: powdered Allulose or liquid...or does it matter? This ice cream reminds me of what I used to eat as a kid-picture this ice cream loaded with bubble gum balls. Thank God I grew up!
Well spotted! I added "granulated" to the list of ingredients. You could actually use liquid too, either will work. It also depends on the desired sweetness - you could use slightly less or more.