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!
Ingredients
- 1 cup heavy whipping cream
- 0.33 cups chopped strawberries
- 2 tablespoons low-calorie natural sweetener , such as Swerve®
- 1 tablespoon vodka , Optional
- 1 teaspoon vanilla extract
- 0.25 teaspoons xanthan gum
- 1 pinch salt
Instructions
-
1
Combine heavy cream, strawberries, sweetener, vodka, vanilla extract, xanthan gum, and salt in a wide-mouth pint-size jar.
-
2
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.
-
3
Cover jar and freeze, stirring every 30 to 40 minutes, until ice cream reaches your ideal consistency, 3 to 4 hours.
Nutrition Facts
Per serving
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