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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.*
Hands-on Overall
Serving size about 1/2 cup
Nutritional values (per about 1/2 cup)
Net carbs4.7 grams
Protein1.8 grams
Fat25.8 grams
Calories255 kcal
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)
Instructions
- 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 the crème fraîche.
- Add vanilla and MCT oil.
- Add powdered Erythritol and optionally stevia (Berry or clear).
- Pulse until smooth and creamy. The texture will be like frozen smoothie. Pour in a container and transfer into the freezer.
- 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.
- 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.
Strawberry & Creme Fraiche Ice-Cream
Ingredients (makes 6 servings)
- 2 cups strawberries, quartered (300 g/ 10.6 oz)
- 1 1/4 cups crème fraîche or sour cream or creamed coconut milk for dairy-free (300 g/ 10.6 oz)
- 1 tsp sugar-free vanilla extract (you can make your own)
- 1/4 cup MCT oil (60 ml/ 2 fl oz)
- 1/4 cup Erythritol or Swerve, powdered or other healthy low-carb sweetener from this list (40 g/ 1.4 oz)
- optional: 15-25 drops liquid Stevia extract
Instructions
- 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 the crème fraîche.
- Add vanilla and MCT oil.
- Add powdered Erythritol and optionally stevia (Berry or clear).
- Pulse until smooth and creamy. The texture will be like frozen smoothie. Pour in a container and transfer into the freezer.
- 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.
- 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.
Nutrition (per about 1/2 cup)
Calories255kcal
Net Carbs4.7g
Carbohydrates5.7g
Protein1.8g
Fat25.8g
Saturated Fat20.7g
Fiber1g
Sugar3.8g
Sodium1mg
Magnesium7mg
Potassium77mg
Detailed nutritional breakdown (per about 1/2 cup)
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