Easy No-Churn Blueberry-Maple Ice Cream for Keto Lovers

A creamy, fruity treat is perfect for anyone following a keto lifestyle who still wants to enjoy a sweet dessert. With just a few simple ingredients and no ice cream maker needed, you’ll have a delicious, guilt-free indulgence in no time.

Pro Kitchen Tips

Use fresh or frozen blueberries for the best flavor and texture.
Make sure the cream is very cold before whipping to achieve stiff peaks.
Gently fold the ingredients to keep the mixture light and airy.

Ingredients 0/6

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

Reasons You'll Love It

This ice cream is a perfect treat for anyone following a keto lifestyle. It’s creamy, naturally sweetened, and made without any special equipment. Plus, the combination of fresh blueberries and rich maple flavor makes it both refreshing and satisfying.

Directions

Combin the heavy cream, blueberries, sweetener, vodka, maple extract, xanthan gum, and a pinch of 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 start to form. Once it's nicely blended, cover the jar and pop it into the freezer. Every half hour or so, give it a good stir to break up any ice crystals. Keep doing this for about 3 to 4 hours, until the ice cream is creamy and scoopable. Then, it's ready to enjoy!

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people cooked this recipe

By Daniel Wilson

Daniel focuses on practical recipes with clear steps and familiar ingredients.

Best Ways To Serve

Serve this ice cream on its own or topped with a handful of crushed nuts for added crunch. It also pairs beautifully with a drizzle of sugar-free chocolate sauce or a few fresh mint leaves to brighten the flavors.

How To Store For Later

Store the ice cream in an airtight container in the freezer. Let it sit at room temperature for 5–10 minutes before scooping to soften. Consume within two weeks for optimal freshness and taste.

Frequently Asked Questions

Can I use fresh blueberries instead of frozen?

Yes, fresh blueberries work well. Just mash or blend them slightly before mixing.

What can I use instead of vodka?

You can omit vodka or use a teaspoon of lemon juice; vodka helps keep the ice cream smooth but isn’t essential.

How do I know when the ice cream is ready to eat?

It should be creamy and scoopable after 3 to 4 hours of freezing with stirring every 30 minutes.

Can I use a different sweetener?

Yes, any low-calorie natural sweetener like erythritol or monk fruit can be used.

Why do I need to stir the mixture during freezing?

Stirring breaks up ice crystals to keep the texture smooth without an ice cream maker.

What does xanthan gum do in this recipe?

Xanthan gum helps thicken the mixture and prevents ice crystals, giving a creamier texture.

Can I make this recipe dairy-free?

This recipe relies on heavy cream for texture, so dairy-free substitutes may change the consistency.

How long can I store the ice cream in the freezer?

Store it in an airtight container for up to 1 week for best texture and flavor.