Keto Strawberry Shortcake Ice Cream Balls
These tasty Keto Strawberry Shortcake Ice Cream Bon Bons will remind you of the classic ice cream truck version - only healthier and even more delicious! Low carb, Atkins, gluten free and grain free.
These tasty Keto Strawberry Shortcake Ice Cream Bon Bons will remind you of the classic ice cream truck version - only healthier and even more delicious! Low carb, Atkins, gluten free and grain free.
- 1 teaspoon vanilla extract
- 3 tablespoons butter melted
- 4 egg yolks
- 2 cups heavy whipping cream
- 1 cup unsweetened vanilla almond milk
- 1 cup superfine blanched almond flour
- 1 cup granulated erythritol sweetener
- 1 cup hulled strawberries
- 1/4 cup granulated erythritol sweetener
- 1/2 teaspoon strawberry extract
- 3 cups low carb strawberry ice cream soft enough to scoop
- 1 cup mixed shortbread crumbs (see instructions below)
- Carbohydrate 1.61567291666849 g
- Cholesterol 209.904895839874 mg
- Fat 23.5620272941341 g
- Fiber 0 g
- Protein 2.67818354169252 g
- Saturated Fat 13.9392341682293 g
- Serving Size 1 1 serving (59g)
- Sodium 61.5630000175225 mg
- Sugar 1.61567291666849 g
- Trans Fat 1.28489512517274 g
- Calories 227 calories
Step-by-step
- Combine cream and almond milk in a medium microwave safe bowl.
- Microwave for 2 minutes.
- Add vanilla, sweetener and egg yolks to heated cream and stir until combined.
- Microwave for one minute. Stir.
- Microwave for 30 seconds, stir.
- Microwave for another 30 seconds, stir. (Don't try to do this all in one step or you'll end up with sweet scrambled eggs - alternatively you could heat it in a saucepan until thickened.)
- Strain into a chilled bowl to get any lumps out and chill in the freezer for 15 - 20 minutes until cold.
- Meanwhile, blend your strawberries in a food processor or magic bullet until slightly chunky.
- When your custard mixture is chilled, pour it into an ice cream maker and follow the manufacturer's instructions.
- When the ice cream is at a soft serve consistency, slowly pour in your strawberry mixture.
- Spoon into a container, cover, and freeze until firm enough to scoop.
- Preheat the oven to 325 degrees (F)
- In a medium bowl, combine the melted butter, almond flour, and sweetener.
- Stir with a fork until well mixed and crumbs form.
- Transfer approximately half of the mixture to a separate bowl.
- Add the strawberry extract (and red food coloring if using) to one of the bowls and mix well.
- Line a small cookie sheet with parchment paper.
- Press the strawberry flavored mixture into one side of the pan, and the plain mixture into the other side of the pan.
- Bake the shortbread for 10 - 12 minutes or until just golden.
- Remove from the oven and cool for 15 minutes.
- Break up into large crumbs and combine them.
- Store in an airtight container or bag in the refrigerator for up to one week, or in the freezer for up to three months.
- Scoop the ice cream into 18 two-inch balls with a small scoop. Place the ice cream balls on a cookie sheet lined with parchment paper and freeze for 30 minutes or until firm. (Don't worry if they aren't perfectly round, you can mold them in the crumbs later.)
- Place the crumbs in a small plastic bag, and roll the firm ice cream balls in the coating one at a time, placing them back on the parchment paper once coated.
- You'll have to work quickly so they don't melt into a mess. If they soften too much, put them back in the freezer until firm enough to work with.
- Once all the balls are coated return to the freezer for 30 minutes, or until firm.
- Store in an airtight container in the freezer for up to 3 months.
Standard ice cream bar coatings rely heavily on high-sugar chocolate shells that shatter upon biting, whereas this frozen confection achieves its exterior crunch through toasted almond flour shortbread crumbs. Direct heat application demands caution when preparing the custard base on the stovetop or in a microwave, because introducing hot cream to raw egg yolks without intermittent stirring results in curdled protein networks rather than a silky emulsion. Heating the dairy and sweetener mixture in staggered thirty-second intervals prevents the yolks from seizing prematurely. Blending the fresh strawberries until slightly chunky before folding them into the soft-serve base ensures pockets of tart fruit contrast cleanly against the rich, high-fat dairy matrix.
Managing Custard Chemistry Without a Thermometer
Monitoring the viscosity of the custard determines its readiness far more reliably than arbitrary clocks do. When the liquid coats the back of a spoon and holds a clean line drawn by a finger, the starches and fats have achieved sufficient suspension to resist forming large ice crystals during freezing. Straining the warm mixture through a fine-mesh sieve removes any accidental coagulated bits before the bowl goes into the freezer for its initial twenty-minute chill.Baking and Coating Techniques
Spreading the almond flour and butter dough across a lined cookie sheet at 325 degrees Fahrenheit for ten to twelve minutes maximizes surface area for browning. Working efficiently while rolling the frozen two-inch ice cream spheres in the crushed shortbread prevents ambient kitchen heat from melting the exterior before the secondary thirty-minute freeze solidifies the final bond.
