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Blueberry Ice Cream - Low-Carb

Author/Submitted by:
Servings: 8
Categories: Desserts / Fruits / Haven't Tried / Ice Cream/Frozen Yogurt / Low-Carb

5    egg yolks
1  cup  sugar substitute, Splenda
1  tbsp  vanilla extract
2  cups  heavy cream, whipped
1/2  cup  frozen blueberries, well drained
1/4  cup  water

Place egg yolks, vanilla extract, sweetener and water in blender. Blend at medium speed for 30 seconds. Add blueberries. Blend an additional 10 seconds. Fold yolk mixture into whipped cream. Blend lightly, until you have a marbled effect. Be careful not to break down volume of whipped cream. Empty into refrigerator tray and freeze for 2 hours.

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