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Blueberry No-Churn Ice Cream (Keto)

Yield: 6 servings

Prep Time: 20 minutes

Cook Time: 0 minutes

Total Time: 6 hours 20 minutes


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 Good Good Blueberry Jam


  1. In a medium bowl, whisk together the sour cream, xylitol, vanilla, and salt.
  2. Sprinkle in the xanthan gum while whisking to prevent lumps.
  3. Continue whisking until most of the xylitol has dissolved.
  4. Place a large bowl in the refrigerator to chill for at least 10 minutes.
  5. Pour the heavy cream into the bowl and beat with an electric mixer until medium peaks form.
  6. Fold the heavy cream into the sour cream mixture.
  7. Place the blueberry jam in a medium bowl and break up with a whisk.
  8. Add half of the heavy cream mixture to the blueberry jam and fold to combine.
  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.  
  10. Continue alternating spoonfuls of the blueberry and vanilla mixture until all of it has been used up.
  11. Using a skewer or chopstick, run the stick through the ice cream mixture, swirling as you go.
  12. Cover with plastic wrap and freeze until completely firm, about 6 hours.
  13. To serve, allow the ice cream to soften slightly at room temperature, then enjoy.
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