No Churn Strawberry Ice Cream Recipes
KETO NO-CHURN STRAWBERRY ICE CREAM
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
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
NO-CHURN ICE CREAM
Steps:
- In a large bowl, whisk together the sweetened condensed milk, vanilla and salt.
- In a stand mixer fitted with a whisk attachment, whip the heavy cream to stiff peaks, about 3 minutes.
- Gently mix a scoop of the whipped cream into the condensed milk mixture. Fold in the rest of the whipped cream very gently. Be careful not to overmix and deflate the mixture. Transfer to a freezer container or a loaf pan, smooth the top, then press a piece of wax paper against the surface. This will prevent ice crystals from forming.
- Freeze until the ice cream is frozen and scoopable, 6 hours to overnight.
- Scoop the ice cream into bowls and serve with your favorite toppings or with a pie or cobbler. Enjoy!
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