Purple sprouting broccoli, which I received in my CSA box, was cooked for the first time and was a success. The entire veggie is edible; I only removed a few of the slightly wilted leaves and the ends of the sturdier stalks. Wonderfully nutritious spring vegetables!
| Prep Time: | 10 mins |
| Additional Time: | 3 hrs |
| Total Time: | 3 hrs 10 mins |
| Servings: | 3 |
| Yield: | 3 servings |
Ingredients
- 1 cup heavy whipping cream
- ⅓ (10 ounce) package frozen blueberries
- 2 tablespoons low-calorie natural sweetener (such as Swerve®)
- 1 tablespoon vodka
- ½ teaspoon maple extract
- ¼ teaspoon xanthan gum
- 1 pinch salt
Instructions
- Combine heavy cream, blueberries, sweetener, vodka, maple extract, xanthan gum and salt in a wide-mouth pint-sized jar. Using an immersion blender and an up and down motion, blend cream mixture for 60 to 75 seconds, or until cream has thickened and soft peaks have formed
- Cover jar and place in the freezer, stirring every 30 to 40 minutes, until ice cream reaches an ideal consistency, 3 to 4 hours.
- You can pulse granular sweetener in a blender or food processor to achieve a powdered consistency.
- If you prefer your ice cream a bit softer, remove from the freezer 15 minutes before serving.
Nutrition Facts
| Calories | 304 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 109 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 18 g |
| Sodium | 92 mg |
| Sugars | 3 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |