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I have a funny relationship with my ice cream churn.
On one hand, I love that I have an ice cream churn and I can make ice cream. On the other hand, it’s messy and takes ages and I’m forever forgetting to pre-freeze it. Let’s be honest, it’s just that I forget to pre-freeze it but the other complaints sound legit.
So when I saw this no churn keto vanilla ice cream from Martina, I was so excited. I could have this made and being spooned into my mouth with hours. Hours!
And then I made a batch of my roasted strawberries, which I love with cream, and wondered what they would be like swirled through this low-carb ice cream.
Answer? SOOOOO GOOD! Got a couple of hours, make some keto ice cream. Enjoy!
Holiday tip: Swap the strawberries with our Spiced Orange Cranberry Sauce!
Hands-on Overall
Serving size per serving, ~ 1 cup, 2 large scoops
Nutritional values (per per serving, ~ 1 cup, 2 large scoops)
Net carbs3.7 grams
Protein5.3 grams
Fat22.2 grams
Calories247 kcal
Calories from carbs 6%, protein 9%, fat 85%
Total carbs4.2 gramsFiber0.5 gramsSugars3.3 gramsSaturated fat13.1 gramsSodium67 mg(3% RDA)Magnesium11 mg(3% RDA)Potassium131 mg(7% EMR)
Ingredients (makes 6 servings)
Instructions
- To roast the strawberries, preheat oven to 175 °C/ 350 °F. Quarter the strawberries and place them in a mixing bowl (no cutting needed if you are using frozen strawberries). Sprinkle them with 1 teaspoon of the Swerve, reserving the rest for the ice cream. Add the vanilla powder and stir through the strawberries until they’re well coated.
- Spread out onto a baking tray and roast for 20 minutes. Remove from oven and let cool.
- When cooled, blitz in a mini processor until they form a smooth puree.
- Separate the egg whites from the egg yolks. Place the whites in your stand mixer bowl and start whisking then add the cream of tartar. As the egg whites thicken, slowly add the Swerve, beating well in between each addition. Whisk until they create stiff peaks.
- In another bowl, whisk the cream until soft peaks form. Be careful not to over whisk the cream.
- In a third bowl, mix the egg yolks with the vanilla extract.
- Slowly fold the whisked egg whites into the whipped cream. Then add the egg yolk mixture and gently fold in using a spatula until well combined.
- Place alternate spoonfuls of ice cream mixture and strawberry puree into your ice cream container and then swirl with a spoon.
- Freeze for at least 2 hours. Depending on the size of the container, this may take up to 4 hours. Scoop and serve!
Note: If you're using coconut cream instead of dairy cream, the ice cream won't be as fluffy and the serving size will be smaller. Or you can add more coconut cream.
- Store in freezer for up to 3 months. It's easier and better for portion control to divide and store the ice cream in individual single-serve containers. To serve, leave at room temperature for 15 minutes to soften.
No-Churn Vanilla & Strawberry Ice Cream
Step by Step
Ingredients
Instructions
- To roast the strawberries, preheat oven to 175 °C/ 350 °F. Quarter the strawberries and place them in a mixing bowl (no cutting needed if you are using frozen strawberries). Sprinkle them with 1 teaspoon of the Swerve, reserving the rest for the ice cream. Add the vanilla powder and stir through the strawberries until they’re well coated.
- Spread out onto a baking tray and roast for 20 minutes. Remove from oven and let cool.
- When cooled, blitz in a mini processor until they form a smooth puree.
- Separate the egg whites from the egg yolks. Place the whites in your stand mixer bowl and start whisking then add the cream of tartar. As the egg whites thicken, slowly add the Swerve, beating well in between each addition. Whisk until they create stiff peaks.
- In another bowl, whisk the cream until soft peaks form. Be careful not to over whisk the cream.
- In a third bowl, mix the egg yolks with the vanilla extract.
- Slowly fold the whisked egg whites into the whipped cream. Then add the egg yolk mixture and gently fold in using a spatula until well combined.
- Place alternate spoonfuls of ice cream mixture and strawberry puree into your ice cream container and then swirl with a spoon.
- Freeze for at least 2 hours. Depending on the size of the container, this may take up to 4 hours. Scoop and serve!
Note: If you're using coconut cream instead of dairy cream, the ice cream won't be as fluffy and the serving size will be smaller. Or you can add more coconut cream. - Store in freezer for up to 3 months. It's easier and better for portion control to divide and store the ice cream in individual single-serve containers. To serve, leave at room temperature for 15 minutes to soften.
Nutrition (per serving, per serving, ~ 1 cup, 2 large scoops)
Calories247kcal
Net Carbs3.7g
Carbohydrates4.2g
Protein5.3g
Fat22.2g
Saturated Fat13.1g
Fiber0.5g
Sugar3.3g
Sodium67mg
Magnesium11mg
Potassium131mg
Detailed nutritional breakdown (per per serving, ~ 1 cup, 2 large scoops)
| Total per per serving, ~ 1 cup, 2 large scoops |
| 3.7 g | 5.3 g | 22.2 g | 247 kcal |
| Strawberries, fresh |
| 1.4 g | 0.2 g | 0.1 g | 8 kcal |
| Swerve, natural sweetener (Erythritol and chicory inulin based) |
| 0.7 g | 0 g | 0 g | 3 kcal |
| Vanilla powder, dried (from vanilla beans, vanilla pods) |
| 0 g | 0 g | 0 g | 1 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.2 g | 4.2 g | 3.2 g | 48 kcal |
| Cream of tartar, raising agent |
| 0 g | 0 g | 0 g | 0 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 1.3 g | 1 g | 19 g | 183 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0.1 g | 0 g | 0 g | 5 kcal |
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