Low Carb Strawberry Ice Cream Recipes

KETO NO-CHURN STRAWBERRY ICE CREAM

Keto No-Churn Strawberry Ice Cream image

No ice cream machine? No problem! A mason jar and immersion blender are all you need to produce a creamy, decadent keto strawberry ice cream. This ice cream won't freeze rock hard like most no-churn ice creams can. The vodka is optional, however it really helps keep the ice cream scoopable, and you don't taste it!

Provided by France C

Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes

Time 3h10m

Yield 3

Number Of Ingredients 7

Ingredients

1 cup heavy whipping cream
⅓ cup chopped strawberries
2 tablespoons low-calorie natural sweetener (such as Swerve®)
1 tablespoon vodka
1 teaspoon vanilla extract
¼ teaspoon xanthan gum
1 pinch salt

Steps:

Combine heavy cream, strawberries, sweetener, vodka, vanilla extract, xanthan gum, and salt in a wide-mouth pint-size jar.
Using an immersion blender and an up and down motion, blend cream mixture for 60 to 75 seconds, or until thickened and soft peaks have formed.
Cover jar and freeze, stirring every 30 to 40 minutes, until ice cream reaches your ideal consistency, 3 to 4 hours.

Nutrition Facts : Calories 296.4 calories, Carbohydrate 11.1 g, Cholesterol 108.7 mg, Fat 29.4 g, Fiber 0.8 g, Protein 1.8 g, SaturatedFat 18.3 g, Sodium 91.9 mg, Sugar 1.2 g

LOW CARB STRAWBERRY ICE CREAM

Low Carb Strawberry Ice Cream image

Make and share this Low Carb Strawberry Ice Cream recipe from Food.com.

Provided by Daiana N.

Categories Frozen Desserts

Time 3m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1/2 cup heavy cream
1/3 cup artificial sweetener
1 tablespoon lemon juice
1/4 teaspoon vanilla extract
3 ounces cream cheese
8 strawberries
3/4 cup ice

Steps:

Place ingredients in blender.
Portion and place into freezer.

Nutrition Facts : Calories 184.8, Fat 18.4, SaturatedFat 11, Cholesterol 64.2, Sodium 81.3, Carbohydrate 3.8, Fiber 0.5, Sugar 2, Protein 2

COPYCAT STRAWBERRY SHORTCAKE ICE CREAM TOPPING

Copycat Strawberry Shortcake Ice Cream Topping image

Sweet, crunchy and buttery! This is the perfect topping for ice cream, cakes, cupcakes, etc. Store in an airtight container at room temperature up to 1 week or keep in the freezer up to 3 months.

Provided by thymeforpineapple

Categories Desserts

Time 45m

Yield 16

Number Of Ingredients 5

Ingredients

40 round cookie (1-3/4" dia)s vanilla sandwich cookies (such as Oreo Golden Original Sandwich Cookies®)
1 (3 ounce) package strawberry-flavored gelatin mix (such as Jell-O®)
½ cup unsalted butter, melted
¼ teaspoon almond extract
⅛ teaspoon kosher salt

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line a large, rimmed baking sheet with parchment paper.
Process cookies in a food processor until mixture resembles fine crumbs, 20 to 30 seconds.
Stir together half of the crumbs (about 2 cups), gelatin, melted butter, almond extract, and salt in a large bowl until combined. Spread in even layer on the prepared baking sheet.
Bake in the preheated oven until edges are light golden brown, 10 to 12 minutes. Let cool completely, about 20 minutes.
Place remaining half cookie crumbs in a large bowl. Place cooled strawberry-cookie mixture back in food processor; pulse until fine crumbs, 10 to 12 pulses. Add strawberry-cookie mixture to remaining cookie crumbs, stir until well combined.

Nutrition Facts : Calories 190.9 calories, Carbohydrate 22.6 g, Cholesterol 15.3 mg, Fat 10.8 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 4.4 g, Sodium 124.5 mg

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