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.
Tips for a dairy-free option
To make this ice-cream dairy-free, simply use coconut cream instead of the creme fraiche. 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.*
Serving size about 1/2 cup
Allergy information for Low-Carb Strawberry & Crème Fraîche Ice-Cream
✔ Gluten free
✔ Egg free
✔ Nut free
✔ Nightshade free
✔ Pork free
✔ Avocado free
✔ Coconut free
✔ Fish free
✔ Shellfish free
Nutritional values (per serving, about 1/2 cup)
Net carbs4.7 grams
Calories from carbs 7%, protein 3%, fat 90%
Total carbs5.7 gramsFiber1 gramsSugars3.8 gramsSaturated fat20.7 gramsSodium1 mg(0% RDA)Magnesium7 mg(2% RDA)Potassium77 mg(4% EMR)
Ingredients (makes 6 servings)
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