Ingredients
- 1 cup of luscious heavy cream
- A portion of frozen blueberries weighing around a third of a 10-ounce pack
- Two tablespoons of a low-calorie natural sweetener like Swerve®
- A single tablespoon of vodka for a hint of sophistication
- A dash of maple extract for a touch of sweetness
- Quarter teaspoon of xanthan gum to add thickness
- A pinch of salt for balance
Step 1
In a wide-mouth pint-sized jar, mix together the rich heavy cream, plump blueberries, a touch of sweetener, a splash of vodka for a little kick, aromatic maple extract, a pinch of salt, and a sprinkle of xanthan gum. With your trusty immersion blender, gently move it up and down for about 60 to 75 seconds until the cream becomes thick and fluffy with soft peaks.
Step 2
After giving it a good blend, cover the jar and pop it into the freezer. Remember to come back every 30 to 40 minutes to give it a stir, ensuring that your homemade ice cream reaches the perfect creamy consistency. This process may take around 3 to 4 hours, so be patient and enjoy the anticipation of your delicious treat!
Extra Tips & Suggestions
- 1. Keep your blueberries fresh and flavorful by storing them in a breathable container in the refrigerator. This will help prevent them from becoming mushy or moldy before you use them in your ice cream.
- 2. To enhance the maple flavor in your ice cream, store your maple syrup in a cool, dark place away from direct sunlight. This will help preserve the rich, sweet taste of the syrup for when you’re ready to add it to your dessert.
