Ingredients
- 1 cup heavy whipping cream
- 2 tablespoons low-calorie natural sweetener (such as Swerve®)
- 1 tablespoon vodka
- ½ teaspoon maple extract
- ¼ teaspoon xanthan gum
- 1 pinch salt
Why This Dish Is Hard To Resist
This ice cream is a perfect blend of creamy texture and natural sweetness without any added sugar or churn machine. It’s quick to make and fits well into low-carb and keto lifestyles. Plus, the fresh blueberries add a burst of flavor and antioxidants.
Better Cooking Tips
- Use full-fat coconut milk or heavy cream for the best creamy consistency.
- Gently fold in the blueberries to keep them whole and prevent color from spreading too much.
- Let the mixture soften for a few minutes before scooping to make serving easier.
- Gently fold in the blueberries to keep them whole and prevent color from spreading too much.
- Let the mixture soften for a few minutes before scooping to make serving easier.
Directions
Combin the heavy cream, blueberries, sweetener, vodka, maple extract, xanthan gum, and 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 form. Once it’s nicely whipped, cover the jar and pop it in the freezer. Every half hour or so, give it a good stir to keep the texture smooth. After about 3 to 4 hours of freezing and stirring, the ice cream should be just right and ready to enjoy!
Serving Ideas For Every Meal
Serve this ice cream on its own for a refreshing treat or pair it with a handful of chopped nuts or a drizzle of sugar-free chocolate sauce. It also works well as a topping for keto-friendly pancakes or waffles.
How To Store For Later
Store the ice cream in an airtight container to prevent ice crystals from forming. Keep it in the freezer for up to two weeks for the best texture and flavor. If it hardens too much, let it sit at room temperature for a few minutes before serving.
