Keto Strawberry Ice Cream
This creamy keto strawberry ice cream is a dreamy frozen treat that's low carb and totally satisfying. Perfect for warm days or anytime you want a guilt-free scoop.
Ingredients
- 2 cups Heavy Whipping Cream
- 4 oz Cream Cheese, softened
- 2/3 cup Powdered Erythritol
- 2 cups Fresh Strawberries, hulled and chopped
- 1 tbsp Fresh Lemon Juice
- 1 tsp Vanilla Extract
- Pinch Salt
Equipment
- electric mixer
- freezer-safe container
Instructions
- Add the chopped strawberries, lemon juice, and 2 tablespoons of the powdered erythritol to a medium saucepan. Cook over medium heat, stirring frequently, for about 5 to 7 minutes until the berries break down into a thick, jammy sauce. Remove from heat and let cool completely.
- In a large bowl, beat the cream cheese with an electric mixer until smooth. Add the remaining powdered erythritol, vanilla extract, and salt. Beat until well combined.
- Gradually pour in the heavy cream while mixing on medium speed, then increase to high and whip until the mixture reaches stiff peaks, about 3 to 4 minutes.
- Add the cooled strawberry mixture and fold it through with a spatula, leaving some visible streaks for a beautiful swirl pattern.
- Transfer the mixture to a freezer-safe container and press a sheet of parchment paper directly onto the surface. Cover with a lid and freeze for at least 6 hours or overnight.
- Remove from the freezer about 10 minutes before serving to soften slightly. Scoop and enjoy.
Nutrition
Serving: 1servingCalories: 262kcalCarbohydrates: 4gProtein: 2gFat: 26g
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