Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 6 hours 20 minutes
Yield: 6 servings
- 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
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.