Ingredients:

  • 2 cups strawberries, fresh or frozen
  • 1 cup heavy cream
  • 1 cup unsweetened almond milk (or another low-carb milk of your choice)
  • 1/2 cup erythritol (or your preferred keto-friendly sweetener, adjust to taste)
  • 1 tsp vanilla extract
  • 1/4 tsp xanthan gum (optional, helps with texture)
  • 1/4 tsp salt

Instructions:

  1. Prepare the Strawberries:
    • If using fresh strawberries, wash them thoroughly and remove the stems. If using frozen, let them thaw slightly.
    • Blend the strawberries in a blender or food processor until smooth. You should have about 1 cup of strawberry puree.
  2. Mix Ingredients:
    • In a large bowl, combine the strawberry puree, heavy cream, almond milk, erythritol, vanilla extract, salt, and xanthan gum (if using). Mix well until the erythritol is completely dissolved.
  3. Chill the Mixture:
    • Refrigerate the mixture for at least 1-2 hours to ensure it’s very cold. This step is crucial for achieving a smooth texture in the ice cream.
  4. Churn the Ice Cream:
    • Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions. This usually takes about 20-25 minutes.
  5. Freeze the Ice Cream:
    • Once churned, transfer the ice cream to a lidded container and freeze for at least 2 hours to firm up.
  6. Serve:
    • Let the ice cream sit at room temperature for a few minutes before scooping, as it may be quite firm straight out of the freezer.

Tips:

  • Sweetener: Adjust the amount of erythritol or other sweeteners to taste. Some people prefer a sweeter or less sweet ice cream.
  • Xanthan Gum: This ingredient helps to improve the texture of the ice cream, making it creamier. If you don’t have it, you can skip it, but the texture may be slightly different.
  • Blender Tip: If you don’t have an ice cream maker, you can freeze the mixture in a container and stir every 30 minutes for the first few hours to help it become creamy.

Enjoy your keto strawberry ice cream! It’s a refreshing treat that fits perfectly into a low-carb lifestyle.

Nutritional Information (per 1/2 cup serving)

  • Calories: ~180
  • Total Fat: ~15g
    • Saturated Fat: ~9g
    • Trans Fat: 0g
  • Cholesterol: ~80mg
  • Total Carbohydrates: ~8g
    • Dietary Fiber: ~2g
    • Net Carbs: ~6g
  • Sugars: ~4g (naturally occurring from strawberries)
  • Protein: ~2g
  • Sodium: ~60mg

Breakdown:

  • Fat: Heavy cream contributes a significant amount of fat, which is essential for a keto diet. The fat content helps keep you full and supports ketosis.
  • Carbohydrates: The carbs primarily come from strawberries. Using a keto-friendly sweetener keeps the overall carb count low.
  • Fiber: Provides some fiber, which is beneficial for digestion.
  • Protein: Minimal, as the recipe focuses more on fats and carbs.

Notes:

  • Sweetener Impact: Erythritol and other keto sweeteners generally do not contribute to net carbs since they have little to no impact on blood sugar levels.
  • Adjustments: You can adjust the serving size to fit your macros. For a larger or smaller serving, simply scale the nutritional values accordingly.

This ice cream fits well into a keto diet plan and offers a delicious way to enjoy a low-carb treat!