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

4.6 stars, average of 16 ratings

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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 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.

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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:

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Hands-on Overall

Serving size 2 scoops, 115 g/ 4 oz

Allergy information for Keto Blue Moon Ice Cream (No Churn Smurf Ice Cream)

✔  Gluten free
✔  Dairy free
✔  Egg free
✔  Nut free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free
Pescatarian
Vegetarian

Notes

  • Recipe can be made dairy-free or coconut-free.

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

Net carbs3.8 grams
Protein2.6 grams
Fat44.6 grams
Calories435 kcal
Calories from carbs 4%, protein 2%, fat 94%
Total carbs4 gramsFiber0.2 gramsSugars3 gramsSaturated fat28.1 gramsSodium131 mg(6% RDA)Magnesium13 mg(3% RDA)Potassium147 mg(7% EMR)

Ingredients (makes 8 servings)

Instructions

  1. 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.
  2. 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. Keto Blue Moon Ice Cream (No Churn Smurf Ice Cream)
  3. Pour the cream (or use coconut cream) and condensed milk into a mixing bowl. Add the blue spirulina and process until just combined. Keto Blue Moon Ice Cream (No Churn Smurf Ice Cream)
  4. 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.)
  5. 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. Keto Blue Moon Ice Cream (No Churn Smurf Ice Cream)
  6. 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. Keto Blue Moon Ice Cream (No Churn Smurf Ice Cream)
  7. 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. Keto Blue Moon Ice Cream (No Churn Smurf Ice Cream)
  8. You can serve it on its own by scooping into a bowl, or make some Keto Sugar Cones. Enjoy! Keto Blue Moon Ice Cream (No Churn Smurf Ice Cream)

Ingredient nutritional breakdown (per serving, 2 scoops, 115 g/ 4 oz)

Net carbsProteinFatCalories
Keto Condensed Milk, dairy-based (KetoDiet blog)
1.1 g0.8 g16 g153 kcal
Allulose, natural low-carb sweetener
0.6 g0 g0 g3 kcal
Cream, heavy whipping, pouring, full-fat (30-40% fat)
2 g1.4 g28.5 g275 kcal
Spirulina powder, organic
0.1 g0.4 g0 g2 kcal
Vanilla extract, sugar-free, alcohol-based
0 g0 g0 g1 kcal
Natural extract, sugar-free (maple, peppermint, almond, orange, lemon, coconut, cherry, etc.)
0 g0 g0 g2 kcal
Salt, pink Himalayan rock salt
0 g0 g0 g0 kcal
Total per serving, 2 scoops, 115 g/ 4 oz
3.8 g2.6 g44.6 g435 kcal

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Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (5)

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.