- 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
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.)
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)
In a large saucepan on medium heat, warm up butter.
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.
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.
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
You need to allow this mixture to cool down to room temperature before the next steps
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.
Transfer the room temperature mixture to a loaf pan or similar container and smooth the top with a spatula.
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.
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.