Try this Keto Strawberry Ice Cream recipe
- Carbohydrate 2.58165000211522 g
- Cholesterol 81.5150001038658 mg
- Fat 22.0510000280513 g
- Fiber 0.24 g
- Protein 1.3001500015542 g
- Saturated Fat 13.7058400174616 g
- Serving Size 1 1 (72g)
- Sodium 22.7300000288095 mg
- Sugar 2.34165000211522 g
- Trans Fat 1.14570000144654 g
- Calories 209 calories
Step-by-step
- Get out a mason jar that is at least 16 ounces.
- Gather heavy cream, diced strawberries, Confectioners Swerve, strawberry extract, and a tiny bit of red food coloring.
- Add all the ingredients to the mason jar.
- Shake the mason jar vigorously for a couple of minutes.
- Freeze the jar for around 4 to 5 hours.
Freeze the filled mason jar for four to five hours, monitoring the firmness closely to prevent solid crystallization. Heavy cream provides the necessary high fat content required to yield a smooth frozen dessert without mechanical churning. Using heavy cream with at least 36 percent butterfat ensures that ice crystals remain small while shaking incorporates air into the base. Substituting a lower-fat dairy alternative will drastically alter the final texture, resulting in an icy, brittle block instead of a scoopable treat. Confectioners Swerve dissolves smoothly into cold dairy, whereas granular erythritol fails to dissolve fully and creates an unpleasant gritty mouthfeel. Weighing the strawberries to precisely 40 grams prevents excess fruit water from separating and freezing into hard icy pockets. Shake the sealed container vigorously for two full minutes to distribute the fat globules and build volume before it goes into the freezer. Red food coloring is strictly visual and can be omitted without changing the chemical structure of the dessert. Strawberry extract compensates for the low fruit volume dictated by low-carb constraints, providing the primary aromatic profile.
