This easy to make creamy keto-friendly treat can be made at home without an ice cream maker! The light notes of blueberry and maple are just enough to satisfy your craving without going overboard on carbs. This ice cream won't freeze rock-hard like most no-churn ice creams can. The vodka is optional, however it really helps keep the ice cream scoopable, and you don't taste it!

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Recipe Summary

prep:
10 mins
additional:
3 hrs
total:
3 hrs 10 mins
Servings:
3
Yield:
3 servings
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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine heavy cream, blueberries, sweetener, vodka, maple extract, xanthan gum and salt in a wide-mouth pint-sized jar. Using an immersion blender and an up and down motion, blend cream mixture for 60 to 75 seconds, or until cream has thickened and soft peaks have formed

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  • Cover jar and place in the freezer, stirring every 30 to 40 minutes, until ice cream reaches an ideal consistency, 3 to 4 hours.

Cook's Notes:

You can pulse granular sweetener in a blender or food processor to achieve a powdered consistency.

If you prefer your ice cream a bit softer, remove from the freezer 15 minutes before serving.

Nutrition Facts

304 calories; protein 1.8g; carbohydrates 13.4g; fat 29.6g; cholesterol 108.7mg; sodium 92mg. Full Nutrition
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