Low-Carb Strawberry & Crème Fraîche Blender Ice-Cream

by KetoDietApp.com

Step 1Quarter 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.

Step 2Add vanilla and MCT oil.

Step 3Add powdered Erythritol and optionally stevia (Berry or clear).

Step 4Pulse until smooth and creamy. The texture will be like frozen smoothie. Pour in a container and transfer into the freezer.

Step 5After 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.

Step 6When 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.