ketO

no-churn strawberry ice cream

Adapted from:   https://www.biggerbolderbaking.com/dairy-free-coconut-ice-cream/

 

 

 

Yield:   4 servings

Serving size:   3/4 cup (175ml) // 1 large scoop OR two small scoops

 

 

 

  • 1/2 cup (120ml) erythritol or xylitol // OR // Sukrin low-carb syrup (Sukrin syrup will result in a slightly higher carb count than erythritol or xylitol, BUT it will give you a very smooth, scoopable ice cream without fail)

  • 1/4 tsp. sea salt // OR // 1/8 tsp. table salt (OPTIONAL)

  • 1/4 cup (35g) frozen or fresh strawberries, chopped

  • 2 cups (475ml) heavy cream (>30% fat) // OR // coconut cream, CHILLED

  • 1 Tbsp. CHILLED vodka // OR // other zero-carb liqueur // OR // MCT oil (these ingredients help prevent crystallization and make the ice cream easier to scoop) (OPTIONAL)

  • 2 tsp. vanilla extract (OPTIONAL)

 

 

 

1. Place the strawberries, erythritol, 1/4 cup of cream, and salt in a large microwaveable bowl and heat until the erythritol has fully dissolved, about 2-3 minutes on high (make sure to stop and mix every 45 seconds to ensure even heating).

 

2. Once the mixture has thickened to a thick syrupy consistency, mix in the (optional) vodka and vanilla, then chill this mixture in the freezer while you whip up the remaining heavy cream to soft peaks.  (IF your erythritol has re-crystallized and become gritty/sandy after cooling, reheat it with a little extra cream until the erythritol has dissolved again. Mixing the strawberry "syrup" into the whipped cream during the final step when the sweetener is not fully dissolved will result in a grainy, crunchy ice cream full of large ice crystals.)

 

3. Once the strawberry mixture has cooled to room temperature or colder (ideally between 50-60 degrees F), whisk in a few spoonfuls of the whipped cream. Next gently fold in half of the remaining whipped cream at a time into the strawberry mixture until everything is fully combined, making sure not to over-mix or you will deflate all those bubbles in the whipped cream.

 

4. Spoon into an airtight container and freeze for at least 5 hours, ideally overnight. Let soften for 10-15 minutes in the fridge before serving. 

 

 

 

 

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Nutrition Info:
Please note that I used MyFitnessPal (a FREE app) to calculate this info, so it may not be 100% accurate.

 

Full-Carb No-churn Strawberry Ice Cream (1 serving):       kcal 457 / net Carbs 15g / Sugars 13g / Fat 48g / Protein 0g                                  

 

TPH Keto No-churn Strawberry Ice Cream (1 serving):       kcal 413 / net Carbs 2g / Sugars 0.5g / Fat 48g / Protein 0g

 

 

 

 

 

 

 

ABOUT TPH

When you're as obsessed with sweets as I am, skipping dessert is not an option, but all the "sugar-free" treats I find in stores/restaurants never quite taste like dessert. After discovering that GOOD low-carb dessert recipes are so hard to find, I started experimenting and creating my own. TPH exists so that diabetics, carb-resistant people like me, and anyone else looking to avoid sugar can enjoy truly decadent desserts that won't cause insulin resistance or tooth decay.

Become a TPH Patron and get special perks here:  https://www.patreon.com/tphketodesserts

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