Keto Strawberry Ice Cream- Soft and creamy right out of the freezer!!!
If you've been following me for any length of time, you know that I'm pretty obsessed with ice cream. It was the first recipe I ever figured out for keto because I was so bummed with the keto ice cream recipes that were on the internet 2 1/2 years ago. So I have done a bunch of variations of that first recipes I created 2 1/2 years ago. And of course I can never just have a normal flavor, I always make a flavor base and add a bunch of extra stuff to create custom different flavors. But you can add and create any flavor combos you want. I give tips and tricks to using different products and how to determine how much sweetener and such in all my different ice cream videos. So if you have an idea I'm sure I have an ice cream video close enough that you can figure out the flavor you want. ( https://youtube.com/playlist?list=PLDA690SIIES1yOrd8qLa2g1qnnaw7ga8y )
Allulose is my favorite sweetener to use to keep the keto ice cream soft even weeks after being in the freezer. I use some classic or golden monkfruit with Allulose to add some more sweetness and to make the ice cream a tiny bit stiffer. If you use all Allulose the ice cream will be incredibly soft. The combination of both sweeteners gives the perfect ice cream texture, just like a store bought regular ice cream. You can also use xylitol to replace the allulose but it is higher on the glycemic index and has more calories. It is also unsafe for pets and my cats love to lick my bowls if I leave them unattended for 2 seconds. I also added caramel stevia which is optional, if you have a maple stevia or extract that would be delicious also.
The cream base I choose to use is heavy cream and some kind of unsweetened nut milk. But the liquid is totally up to you. My original recipe I used heavy cream and half and half and it is by far the creamiest keto ice cream but it is much higher in carbs than using a unsweetened nut milk. I would keep the heavy cream to keep the creamy consistency but the other half can be any milk/nut milk you want to use. Different nut milks produces different consistencies. I always have macadamia, almond and cashew in my house and out of those 3, unsweetened cashew milk makes the creamiest keto ice cream.
There are 2 eggs in this particular keto ice cream recipe but this is also up to you. Two egg yolks or 1 whole egg and an egg yolk would work also. Egg yolks make a creamier ice cream but for once I decided to make it simple for you guys and just use whole eggs.
I used Perfect Keto MCT oil powder to get the strawberry flavor because it is hard to get strawberry flavor with just an extract. You could puree some strawberries and just add that in stead but then I'd follow just a vanilla base recipe because I altered this recipe to compensate for the sweetness and additives in the MCT oil powder. Also if you have a strawberry flavored collagen powder or other MCT powder you can use that instead.
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Keto Strawberry Ice Cream Base
1 Cup Heavy Cream
1 1/2 Cup Unsweetened milk of choice
80 g Allulose (1/2 Cup)
24 g Classic Monkfruit Sweetener (2 Tbs.) Can use any erythritol based sweetener
1 Scoop of a Strawberry MCT oil powder of choice, could possibly use collagen powder as well ( I used perfect keto, coupon code above)
1 tsp. Vanilla Extract
1 tsp. Strawberry Extract
Pour the cream and unsweetened milk of choice into a heavy bottom sauce pot with the allulose, the other sweetener, and MCT oil powder and heat until the sweetener is dissolved and small bubbles are forming around the edge
Crack the eggs into a medium bowl and measure out the extracts
Once everything is dissolved and hot, temper the eggs with the hot mixture by adding a splash at a time and whisking vigorously as you pour until half the liquid is incorporated
Pour everything back into the pot, scraping the bowl clean and whisk together, strain mixture back into the bowl, cover the liquid directly with plastic wrap and chill for at least 8 hours or place over an ice bath and stir every 20 minutes until below 40 degrees
Churn according to the manufacturers instruction on your ice cream maker
Well it's chilling you can make jams and pie crust if you want to make strawberry rhubarb pie ice cream like in the video https://www.youtube.com/watch?v=zhFjKbVMoIM&list=PLDA690SIIES1yOrd8qLa2g1qnnaw7ga8y&index=18
For Strawberry Rhubarb Pie Ice Cream an approximant amount of add ins for a small batch of strawberry ice cream:
Strawberry Sauce cooked just like my jam just not as long to fold through the ice cream base you need about 1/3 Cup total but I just make what strawberries I have on hand you can always use the extra for something else.
Rhubarb Jam I made with fresh rhubarb from my friends garden I just chopped it into small pieces and cooked it with allulose until it was thick like jam just like my strawberry jam recipe (video link: https://youtu.be/K8I2y2C9Uu0 ) you will need about 2/3 Cup if you layer it like I did.
The pie crust I used is the same as the one I use in my Dutch Caramel "apple" pie recipe (video link: https://youtu.be/opD5t-KMAxA ) You will only need about 1/3 to a 1/2 batch of pie crust.
Macros for a whole batch of Strawberry Ice Cream using so delicious coconut milk and perfect keto MCT Oil Powder:
109 g Fat
41 g Total Carbs
3 g Fiber
24 g Sugar Alcohol
14 g Net Carbs
19 g Protein
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