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Low-Carb Strawberry & Crème Fraîche Ice-Cream

4.7 stars, average of 38 ratings

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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.*

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Hands-on Overall

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
Pescatarian
Vegetarian
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Nutritional values (per serving, 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

  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 the crème fraîche. Low-Carb Strawberry & Crème Fraîche Ice-Cream
  2. Add vanilla and MCT oil. Low-Carb Strawberry & Crème Fraîche Ice-Cream
  3. Add powdered Erythritol and optionally stevia (Berry or clear). Low-Carb Strawberry & Crème Fraîche Ice-Cream
  4. Pulse until smooth and creamy. The texture will be like frozen smoothie. Pour in a container and transfer into the freezer. Low-Carb Strawberry & Crème Fraîche Ice-Cream
  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. Low-Carb Strawberry & Crème Fraîche Ice-Cream
  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. Low-Carb Strawberry & Crème Fraîche Ice-Cream

Ingredient nutritional breakdown (per serving, about 1/2 cup)

Net carbsProteinFatCalories
Strawberries, fresh
2.8 g0.3 g0.2 g16 kcal
Crème fraîche
1.5 g1.5 g16.5 g158 kcal
Vanilla Extract, homemade (KetoDiet blog)
0 g0 g0 g1 kcal
MCT oil
0 g0 g9.2 g79 kcal
Erythritol (natural low-carb sweetener)
0.3 g0 g0 g1 kcal
Total per serving, about 1/2 cup
4.7 g1.8 g25.8 g255 kcal

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Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (21)

It is very tasty. But I followed the recipe with creme fraiche. Put in 1/4 next oil. Stirred it in the freezer for after an hour. But it went to a solid block after 3 hours or so  not scoop-able . I left out for about 15 minutes only a small part melted. Did I make a mistake ?

Reply

I think it's always the same case with ice cream. There are ways to make it softer but you still need to leave it at room temperature before serving. The oil will help stop ice crystals from forming but it will still be hard when frozen for hours. It's odd though that it melted just after 15 minutes. I suppose it depends on the container. If you want a truly scoop-able ice cream, you will need to use vegetable glycerine and/or some allulose instead of the sweetener here.

Reply

Made this yesterday with a frozen blend of blackberries, raspberries and blueberries and it was utterly fantastic, so refreshing! Thank you for the delicious idea!

Reply

Thank you Julie!

Reply

Could I pour these into popsicle molds?

Reply

Absolutely! Here's a similar recipe: Strawberry Keto Popsicles

Reply

Hi could you place all the ingredients once blended into an ice cream machine?

Reply

Yes, you can do that!

Reply

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 😊

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 😊

Reply

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

Reply

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

Reply