Keto Blue Moon Ice Cream (No Churn Smurf Ice Cream)

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 knows 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:

Preparation time

Hands-on:      20 minutes
Overall:      5-6 hours

Nutritional values (per serving, 2 scoops, 115 g/ 4 oz)

Total Carbs	3.7	grams
Fiber	0.2	grams
Net Carbs	3.5	grams

Protein	2.6	grams
Fat	44.6	grams
of which Saturated	28.1	grams

Energy	433	kcal

Magnesium	13	mg (3% RDA)
Potassium	147	mg (7% EMR)

Macronutrient ratio: Calories from carbs (3%), protein (2%), fat (95%)

Ingredients (makes 8 servings)

1 ¹/₄ cups Keto Condensed Milk made with Allulose or Dairy-Free Condensed Milk (240 ml/ 8 fl oz)
¹/₄ cup Allulose (50 g/ 1.8 oz)
2 ¹/₂ cups heavy whipping cream (600 ml/ 20 fl oz)
1 tbsp blue spirulina powder (5 g/ 0.2 oz)
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 30 drops raspberry stevia drops
¹/₄ tsp sugar-free almond extract
pinch of sea salt or pink Himalayan salt

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!