Dairy-Free Keto Strawberry & Lemon Ice Cream

by KetoDietApp.com

Step 1Wash and hull the strawberries and zest the lemon.

Step 2Place the strawberries, coconut milk, fine lemon zest, sweetener, collagen and vanilla extract into a food processor or a blender. Process until you get a smoothie-like consistency.
Note: If available, you can use Allulose instead of Erythritol or Swerve as Allulose is best for soft ice cream. See recipe tips for more swaps.

Step 3Pour into an ice cream maker and churn until soft-serve consistency. This will take 45-60 minutes. (Or see recipe tips above tips for no ice cream maker.)

Step 4When ready, transfer into a freezer-friendly container, or 5 single-serve containers. Freeze for 30 to 60 minutes before serving.

Step 5If frozen for more than an hour, the ice cream may be too hard to scoop. Soften out of the freezer for a few minutes before scooping. Store covered in the freezer for up to two months. Serve on its own or try with my Low-Carb Sugar Cones.