5gNET CARBSNo-Churn Strawberry Ice Cream
Creamy pink strawberry ice cream made with whipped cream, cream cheese and fresh berries, no ice cream maker needed.
Ingredients
Strawberry base
- 2 cups hulled fresh strawberries, divided
- 1 tablespoon lemon juice
- 6 oz full-fat cream cheese, softened
- 2/3 cup powdered monk fruit sweetener
- 1 teaspoon vanilla extract
- Pinch of salt
Whipped cream
- 1 1/2 cups heavy cream, cold
Directions
- Puree 1 1/2 cups of the strawberries with the lemon juice in a blender until smooth. Finely dice the remaining 1/2 cup.
- Beat the cream cheese, powdered sweetener, vanilla and salt until smooth. Beat in the strawberry puree.
- In a chilled bowl, whip the cold cream to stiff peaks.
- Fold the whipped cream into the strawberry mixture in two additions, then fold in the diced berries.
- Spread in a 9 x 5-inch loaf pan, press plastic wrap onto the surface and freeze at least 6 hours or overnight.
- Let the pan stand on the counter 10 to 15 minutes before scooping.
Nutrition per serving (1/2 cup)
Estimated per serving from USDA FoodData Central and typical US label values. Total carbs include sugar alcohols; net carbs subtract fiber and sugar alcohols. Sugar alcohols: 10g.
Know your label
CDC says to eat whole fruits instead of drinking juice, because juice delivers a lot of sugar at once and leaves the fiber behind.
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dairy
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Inspired by Low Carb So Simple. Our version is rewritten and adjusted for lower carbs. This recipe is still in our test kitchen; amounts may change after testing. Nutrition is estimated and for general information only, not medical advice. Check with your care team about your own carb targets. DisclaimerPrinted from diabeticrecipes.us/recipes/no-churn-strawberry-ice-cream/