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.
Keyword keto ice cream
Prep Time 25minutes
Freezing time 4hours
2cupscold heavy cream
1lbfresh or frozen strawberries
1cupAlmond milk or Coconut milkyou can also use half and half
¾cupxylitol blended and divided
1table spoon vanilla extract
Preheat oven to 375 Degrees
Wash Strawberries remove core ( if you like ) and cut into quarters.
Mix with 2 tablespoon 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..