Description
Creamy keto strawberry ice cream delivers pure summer delight without guilt. Cool strawberry essence swirls through silky low-carb perfection, inviting you to savor each refreshing spoonful of this guilt-free dessert.
Ingredients
Scale
Main Ingredients:
- 8 oz (225g) fresh strawberries, hulled
- ¼ cup (60g) ChocZero Strawberry Jam Preserves
- 3 cups (710ml) heavy/double cream, divided (2 cups + 1 cup)
Sweeteners and Flavoring:
- ⅓ cup (50g) Powdered Monk Fruit Allulose Blend
- 1 teaspoon vanilla extract
Liquid and Fat Ingredients:
- 3 tablespoons (42g) unsalted butter
- 1 cup (240ml) unsweetened almond milk (or unsweetened coconut milk beverage)
Instructions
- Initiate the butter melting process in a spacious sauté pan or skillet over medium heat, ensuring even distribution of warmth.
- Craft the keto condensed milk by combining powdered sweetener and of heavy cream. Elevate to a boiling point, then reduce to a gentle simmer. Maintain the simmering state for 30-45 minutes, intermittently stirring to prevent scorching. The liquid should transform into a thick, coating consistency, reducing by approximately 50%. Utilizing a broader pan accelerates the reduction process.
- Transfer the condensed milk to a large blender, allowing it to cool to ambient temperature. Incorporate vanilla extract, stirring gently to ensure complete integration.
- Construct the ice cream base by introducing almond milk, remaining of heavy cream, and strawberry jam into the blender. Blend until achieving a uniform, smooth texture. Introduce fresh strawberries and pulse briefly, maintaining small fruit fragments for textural complexity. Alternatively, blend thoroughly for a completely smooth consistency if preferred.
- Refrigerate the mixture for a minimum of 4 hours or overnight, enhancing the overall texture and flavor profile. While optional, this step significantly improves the ice cream’s final quality.
- Activate the ice cream maker and pour the chilled mixture into the machine. Churn according to manufacturer’s specifications, typically 20-25 minutes, until reaching a soft-serve consistency.
- For a firmer texture, transfer the churned mixture to a freezer-safe container. Allow to set for 2-4 hours, creating a delightfully solid yet creamy dessert ready for immediate enjoyment.
Notes
- Wide pans speed up thickening, cutting down cooking time significantly compared to narrow saucepans.
- Chilling the mixture transforms the texture, creating a luxuriously smooth and creamy final result.
- Sweetener isn’t just optional – it’s crucial for preventing ice crystals and maintaining that perfect scoopable consistency.
- Blending strawberries offers total customization, from chunky fruit bits to silky-smooth perfection.
- Room temperature resting helps keto ice cream become wonderfully soft and easily scoopable after freezing.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 292
- Sugar: 3.3g
- Sodium: 50mg
- Fat: 29.7g
- Saturated Fat: 18.6g
- Carbohydrates: 8.2g
- Fiber: 4.6g
- Protein: 2.2g
- Cholesterol: 55mg