Keto No-Churn Blueberry-Maple Ice Cream recipe
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Ingredients
- 1 cup heavy whipping cream ⅓ (10 ounce) package frozen blueberries 2 tablespoons low-calorie natural sweetener (such as Swerve®) 1 tablespoon vodka ½ teaspoon maple extract ¼ teaspoon xanthan gum 1 pinch salt
Nutrition Info
- 304.2 caloriescarbohydrate: 13.4 gcholesterol: 108.7 mgfat: 29.6 gfiber: 1.3 gprotein: 1.8 gsaturatedFat: 18.3 gservingSize: -sodium: 92 mgsugar: 2.8 gtransFat: : -unsaturatedFat: : -
Directions Keto No-Churn Blueberry-Maple Ice Cream
Directions
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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
Cover jar and place in the freezer, stirring every 30 to 40 minutes, until ice cream reaches an ideal consistency, 3 to 4 hours.