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Keto Strawberry Ice cream

Strawberries are in season ( well aren't they always ) so why not indulge in this luscious strawberry ice cream. Easy to make, ready in no time, it's no churn so you don't need an ice cream machine and the biggest point of all it is TOTALLY guilt free I promise.
Course Dessert
Cuisine American
Keyword keto ice cream
Prep Time 25 minutes
Freezing time 4 hours
Servings 10
Calories 102kcal

Ingredients

  • 2 cups cold heavy cream
  • 1 lb fresh or frozen strawberries
  • 1 cup Almond milk or Coconut milk you can also use half and half
  • 3/4 cup xylitol blended and divided
  • 1 table spoon vanilla extract
  • 1/4 tsp xanthan gum
  • 2 Tbsp mct oil optional

Instructions

  • Preheat oven to 375 Degrees
  • Wash Strawberries remove core ( if you like ) and cut into quarters.
  • Mix with 2 Tbsp of powdered erythritol. Then spread on a Cookie sheet. Roast for 20 mins.
  • Let Strawberries cool a bit, then combine with almond milk, Xylitol, vanilla extract, xanthan gum and mct oil and blend with an immersion blender. Set aside and Let mixture cool Completely.
  • Whip the heavy cream to stiff peaks. Gently fold in the strawberry mixture.
  • Scoop into an ice cream bowl and freeze for up to 6 hrs..
  • Enjoy

Notes