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.
Nutritional values (per serving, about ½ cup):
|of which Saturated||20.7||grams|
|Magnesium||7||mg (2% RDA)|
|Potassium||76||mg (4% EMR)|
Macronutrient ratio: Calories from carbs (7.2%), protein (2.8%), fat (90%)
Ingredients (makes 6 servings):
Tips for a dairy-free option: 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.
- 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 crème fraîche, ...
- ... vanilla, MCT oil, ...
- ... 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.