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Low-Carb Strawberry & Crème Fraîche Ice-Cream

One of the best ways to use summer berries is to mix them with healthy fats from cream or coconut milk and make some ice-cream. This recipe is easy to follow and doesn't require an ice-cream maker. Inspired by this deliciously looking paleo ice-cream from Sarah of Well and Full, I used frozen berries to speed up the process and only stirred it once throughout the freezing to make it smooth. If you want to skip the churning altogether, simply pour the mixture in popsicle molds. For ice-cream recipes that require churning, I use this ice-cream maker from Cuisinart.

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Preparation time

Hands-on
Overall

Nutritional values (per serving, about ½ cup):

4.7 grams 1 grams 1.8 grams 25.8 grams 20.7 grams 255 calories
Total Carbs5.7grams
Fiber1grams
Net Carbs4.7grams
Protein1.8grams
Fat25.8grams
of which Saturated20.7grams
Energy (calories)255kcal
Magnesium7mg (2% RDA)
Potassium76mg (4% EMR)

Macronutrient ratio: Calories from carbs (7.2%), protein (2.8%), fat (90%)

Ingredients (makes 6 servings):

Tips for a dairy-free option: To “cream” the coconut milk, simply place the can in the fridge overnight. Next day, open, spoon out the solidified coconut milk and discard the liquids. Do not shake before opening the can. One 400 gram can will yield about 200 grams of coconut cream.

Instructions:

  1. Quarter the strawberries and freeze for 4-6 hours or overnight. When done, place in a blender or a food processor (food processor works best). Add crème fraîche, ...
  2. ... vanilla, MCT oil, ...
  3. ... powdered Erythritol and optionally stevia (Berry or clear).
  4. Pulse until smooth and creamy. The texture will be like frozen smoothie. Pour in a container and transfer into the freezer.
  5. After one hour, remove the ice-cream from the freezer. Use a spatula to mix it well and break any frozen parts. Repeat this step once more if needed after an hour and freeze for a total of 3-4 hours. The ice-cream will become more firm the longer you let it freeze.
  6. When the ice-cream is ready to be served, remove from the freezer and let it sit on the kitchen counter for 5 minutes before scooping. Eat within the next 2-3 weeks.

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Please, note that I do not offer personalised advice. For personalised advice you can contact one of our experts.

Comments (13)

What is a substitute for  MCT oil,. Please. Thanks

Reply

I think you could use macadamia nut oil or avocado oil instead. Coconut oil might not be the best option as it solidifies below room temperature.

Reply

Thank you very much. I will try it.

Reply

Is the MCT oil absolutely necessary in this recipe?  Is there a substitute? It appears to be very costly. Thank you

Reply

Hi Diane, you can skip the MCT oil in this recipe. It's good to use it in recipes that require churning (it helps the ice-cream stay soft) but you can skip it or use vegetable glycerine instead.

Reply

This recipe is just completely unbelievable.  INSANELY tasty.  Thank so much!

Reply

Thank you!

Reply

If i exclude the erythritol n any sweetener, would it affect  the texture or consistency?

Reply

No it won't affect the texture - the sweetener is optional Smile

Reply

Hooray--a no-churn ice cream!  Now can you come up with a chocolate version?

Reply

I will! I actually have a chocolate version that will be posted in about 2-3 weeks. There are about 4 no-churn ways to make it and I'll include the tips for all of them Smile

Reply

Here's a challenge:  make Neopolitan ice cream! Smile

Reply

Oh I love that one!! In my to-do list Smile

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