Blueberry No-Churn Ice Cream (Keto)

Prep Time: 20 minutes

Cook Time: 0 minutes

Total Time: 6 hours 20 minutes

Yield: 6 servings

 

Ingredients

- 1 ½ cups sour cream

- ¾ cup xylitol

- 1 tablespoon vanilla

- ⅛ teaspoon salt

- ½ teaspoon xanthan gum

- 1 ½ cups heavy cream

- 1 cup Blueberry Jam

 

 

Instructions

Step 1: In a medium bowl, whisk together the sour cream, xylitol, vanilla, and salt.

Step 2: Sprinkle in the xanthan gum while whisking to prevent lumps.

Step 3: Continue whisking until most of the xylitol has dissolved.

Step 4: Place a large bowl in the refrigerator to chill for at least 10 minutes.

Step 5: Pour the heavy cream into the bowl and beat with an electric mixer until medium peaks form.

Step 6: Fold the heavy cream into the sour cream mixture.

Step 7: Place the Blueberry Jam in a medium bowl and break up with a whisk.

Step 8: Add half of the heavy cream mixture to the Blueberry Jam and fold to combine.

Step 9: Add a large spoonful of the blueberry mixture on one side of a loaf pan in the bottom.  Place a large spoonful of the vanilla mixture beside it. 

Step 10: Continue alternating spoonfuls of the blueberry and vanilla mixture until all of it has been used up.

Step 11: Using a skewer or chopstick, run the stick through the ice cream mixture, swirling as you go.

Step 12: Cover with plastic wrap and freeze until completely firm, about 6 hours.

Step 13: To serve, allow the ice cream to soften slightly at room temperature, then enjoy.