It’s amazing how easy it can be to make something forbidden on the #KetoDiet suddenly OK just by changing a few ingredients! I am an admitted ice cream addict and have missed my Ben & Jerry’s Cherry Garcia more than I ever imagined I would. After seeing how easily I made this strawberry ice cream #KetoFriendly, I’ll be trying my hand at a Copy Cat of my favorite frozen guilty pleasure! Next time I may even add a tablespoon or two of Grand Marnier to the strawberries (instead of the lemon juice) as they are macerating for a little kick of adult enjoyment! #ThisGirlLovesToEat
Keto Strawberry Ice Cream
- 2 Cups Hulled and Chopped Fresh Strawberries (I like mine chunky)
- 3 TBLS Truvia Cane Sugar/Stevia Blend
- 4 tsp (1+1/2 TBLS) Fresh Lemon Juice (juice from 1 small lemon)
- 2 tsp Vanilla Extract
- 1 Cup Heavy Whipping Cream
- 1/2 Cup Half & Half
In sealed container, combine the strawberries, Truvia and lemon juice and refrigerate for at least 30 minutes. Meanwhile combine vanilla, heavy whipping cream, and 1/2 & 1/2 in a 2 cup measuring cup or bowl and refrigerate or 30 minutes.
After strawberries have macerated at least 30 minutes, mash them up a bit with a potato masher or meat tenderizer then add them to your frozen ice cream maker bowl. Pour your liquid ingredients into the ice cream maker bowl on top of the strawberries.
Turn your machine and process the ice cream until it reaches your desired consistency. It took me 15 minutes to reach a solid soft serve in my Cuisinart 2 Quart Frozen Yogurt & Ice Cream Maker.
If you want your ice cream to have a firmer consistency you can scoop it into a single container with a lid or, like I did, scoop it in 2 oz portions, into small containers for single servings.
Nutrition Information (8 – 2 oz servings)
- 140 Calories
- 12 g Fat
- 4 g Carbs
- 2 g Protein