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Ingredients 0/6
Reasons You'll Love It
This ice cream is a perfect treat for anyone following a keto lifestyle. It’s creamy, naturally sweetened, and made without any special equipment. Plus, the combination of fresh blueberries and rich maple flavor makes it both refreshing and satisfying.
Pro Kitchen Tips
- Use fresh or frozen blueberries for the best flavor and texture.
- Make sure the cream is very cold before whipping to achieve stiff peaks.
- Gently fold the ingredients to keep the mixture light and airy.
- Make sure the cream is very cold before whipping to achieve stiff peaks.
- Gently fold the ingredients to keep the mixture light and airy.
Directions
Combin the heavy cream, blueberries, sweetener, vodka, maple extract, xanthan gum, and a pinch of salt in a wide-mouth pint jar. Use an immersion blender to mix everything together, moving it up and down for about a minute or until the cream thickens and soft peaks start to form. Once it's nicely blended, cover the jar and pop it into the freezer. Every half hour or so, give it a good stir to break up any ice crystals. Keep doing this for about 3 to 4 hours, until the ice cream is creamy and scoopable. Then, it's ready to enjoy!
Best Ways To Serve
Serve this ice cream on its own or topped with a handful of crushed nuts for added crunch. It also pairs beautifully with a drizzle of sugar-free chocolate sauce or a few fresh mint leaves to brighten the flavors.
How To Store For Later
Store the ice cream in an airtight container in the freezer. Let it sit at room temperature for 5–10 minutes before scooping to soften. Consume within two weeks for optimal freshness and taste.
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people cooked this recipe
