Dessert
No-churn strawberry ice cream
No machine anywhere in it — whipping air into the cream is what a churn does, and a whisk does it in four minutes.
3gnet carbs
37gfat
2gprotein
353kcal
Per serving20 minServes 8
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Ingredients
For the whole dish · serves 8
- Heavy cream19 fl oz
- Strawberries8½ oz
- Granulated erythritol3½ oz
- Lemona squeeze
- Vanilla extracta teaspoon
- Sea salta pinch
Method
6 steps · 20 minutes
- Blend the erythritol to a powder first. Crystals do not dissolve in anything this cold and the ice cream comes out gritty.
- Crush the strawberries with the lemon and a third of the powdered sweetener and leave them 10 minutes to give up their juice.
- Whip the cream with the rest of the sweetener, the vanilla and the salt to firm peaks — firmer than you would want to eat. The air you beat in now is the only air it gets.
- Fold the strawberries and their juice through in two goes, cutting rather than stirring, and stop while it is still streaky. Fully mixed, it loses half its volume.
- Freeze in a shallow container for 4 hours.
- Erythritol sets harder than sugar, so move it to the fridge 20 minutes before serving. Straight from the freezer it is too hard to scoop.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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