THE RECIPE JOURNAL · Dessert
Blueberry-Maple Ice Cream for Keto, No Churn Recipe
If you're craving a creamy, sweet treat without the carbs, this blueberry-maple ice cream is perfect for you. It’s super easy to make with no churning required, making it a delicious keto-friendly dessert in no time!
FROM THE KITCHEN • Blueberry-Maple Ice Cream for Keto, No Churn Recipe
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by tossing the heavy cream, blueberries, sweetener, vodka, maple extract, xanthan gum, and a pinch of salt into a wide-mouth pint jar. Grab your immersion blender and pulse the mixture with an up-and-down motion for about a minute to a minute and a quarter, until it thickens and soft peaks start to form. Pop the lid on the jar and stick it in the freezer. Every half hour or so, give it a good stir to keep things smooth. Keep doing this for about 3 to 4 hours, or until the ice cream is nice and firm but still scoopable. Enjoy!
Why you’ll love it
This dessert is a perfect match for those following a low-carb lifestyle. It combines the natural sweetness of blueberries with the rich flavor of maple, all without any added sugar. Plus, it's easy to make since it doesn’t require an ice cream maker.
How to serve
Serve this creamy treat on its own or with a sprinkle of chopped nuts for added crunch. It also pairs well with a few fresh berries or a drizzle of sugar-free maple syrup to enhance the flavor.
Storage & leftovers
Store the ice cream in an airtight container in the freezer. Let it sit at room temperature for a few minutes before scooping to make serving easier. It is best enjoyed within two weeks for optimal taste and texture.
