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Low carb strawberry ice cream – No ice cream maker needed

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Ingredients

Adjust Servings:
1 & 1/2 cups Strawberries
3 tbsp Butter
2 & 2/3 cups (separated) Heavy Cream
1/3 cup & 2 tsps (separated) Powdered Monk Fruit Sweetener
1 & 1/4 tsp Pure Vanilla Extract
1/4 cup Organic MCT Oil Powder

Nutritional information

169
Calories
17.2g
Total Fat
3.3g
Total Carbohydrates
0.4g
Dietary Fiber
1.1g
Protein

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Low carb strawberry ice cream – No ice cream maker needed

Created for my friend Amanda, after lots of testing. Hope you enjoy the recipe! This recipe was adapted from a recipe from alattefood and has been made low carb for your pleasure. Enjoy! 

  • 6 hours
  • Serves 10
  • Medium

Ingredients

Directions

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As in all my recipes I provide nutrition information as a guide. Please double check the nutrition information for your recipe to get the most accurate results.

Steps

1
Done

Wash and dice strawberries in quarters or a bit smaller but do not puree (Note: If you do decide to puree them then this recipe will not work it will add too much liquid.)

2
Done

Mix 2 teaspoons of the Powdered Monk Fruit Sweetener with the strawberries and set aside, for about 15 minutes. (This gets them to release the excess water while sweetening them up)

3
Done

In a large saucepan on medium heat, warm up butter.

4
Done

Once butter is melted add 2 cups of heavy cream (and leave 2/3 cup of heavy cream to the side to use later), add the rest of the powdered monk fruit and bring to a boil.

5
Done

Once the mixture is boiling reduce to simmer for 30 to 40 minutes, stirring every 10 min or so so the mixture is well incorporated and doesn't stick. The texture you want is the mixture to coat the back of your mixing spoon in a nice thick almost cheese like consistency.

6
Done

After the mixture is in its desired consistency remove it from the saucepan and put it in a large bowl. Add the following ingredients and mix well
Add Vanilla Extract
Add Strawberry mixture (after you drain the excess liquid)
Add MCT Oil Powder

You need to allow this mixture to cool down to room temperature before the next steps

7
Done

At this point you can add it to your ice cream machine if you have one, if you dont have one continue reading. I created this recipe for those who dont have an ice cream maker but if you do I wanted to point out where you can start using it.

8
Done

Transfer the room temperature mixture to a loaf pan or similar container and smooth the top with a spatula.

9
Done

Line the surface of the loaf pan with parchment paper which will stick to the top of the ice cream mixture for a nice seal.

10
Done

For the first 1-2 hours you want to mix this every 30 minutes, just remove the parchment paper mix a few times and replace the parchment paper.

For the next 3 hours you can wait an hour in between mixing times.

After that your ice cream should be ready to serve.

It is best to let the ice cream cool on the counter for 10 minutes before serving.

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