Ingredients and Weight:
- 3 cups (600g) frozen strawberries, hulled
- 1 cup (240ml) heavy cream
- 1/2 cup (120ml) unsweetened almond milk
- 1/4 cup (60ml) erythritol or other granulated sugar substitute
- 1/4 teaspoon (1.25ml) vanilla extract
- Pinch of salt
Preparation Time:
10 minutes
Cooking Time:
N/A
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- Place the frozen strawberries, heavy cream, almond milk, erythritol, vanilla extract, and salt in a food processor or blender.
- Process until smooth and creamy.
- Transfer the mixture to a freezer-safe container and freeze for at least 4 hours, or overnight.
Nutritional Information:
Per 1/2 cup serving:
- Calories: 250
- Fat: 20g
- Protein: 5g
- Carbohydrates: 10g (5g net carbs)
Dish Characteristics:
- Creamy and smooth
- Sweet and tangy strawberry flavor
- Keto-friendly and low in carbs
- Gluten-free and dairy-free options available
User Comments:
- "This is the best keto ice cream I've ever had!"
- "The strawberry flavor is perfect, and it's so creamy."
- "I'm so glad I found this recipe, it's a game-changer for my keto diet."
Special Precautions and Tips:
- Use frozen strawberries that are not too ripe, as overripe strawberries can make the ice cream grainy.
- If you don't have a food processor or blender, you can use a potato masher to mash the strawberries before adding them to the other ingredients.
- For a dairy-free option, use unsweetened coconut milk in place of the heavy cream.
- To make ahead, freeze the ice cream for up to 2 weeks. Thaw in the refrigerator for a few hours before serving.
