• Krista Smith, FNTP

Keto/Low Carb Strawberry Swirl Ice Cream-Two Ways!


Indulge yourself with this decadent strawberry swirl ice cream! I’ve made this sugar free so it’s keto, low carb, & diabetes friendly. I can't think of a better way to make use of those glorious strawberries that are ripe right now! I used organic berries from my garden and they were amazing!


You get TWO options for the ice cream base: A rich cheesecake base and a delightful vanilla base. You can’t go wrong with either choice!


I’ve included a few useful tips below to note before diving into this recipe, so be sure to read this post before starting.


USEFUL TIPS

When making this recipe, it helps to start with the strawberry swirl. You want this to be completely cooled to at least room temperature (preferably a bit cooler) before adding to avoid melting the ice cream.


The ice cream recipe comes together quickly in your ice cream maker. Be sure to stop churning just before the ice cream sets so you can easily incorporate the strawberry.

To make an actual swirl, you’ll need to add the ice cream to your storage container about half at a time. You’ll add some strawberry, gently fold it in a few places before adding more ice cream and repeating the process.


Please note: The strawberry swirl makes A LOT of delicious strawberry goodness! I added just a bit of gelatin to make it a bit thicker. I also opted to use half of the mixture in the ice cream and saved the rest as a topping. Store the leftover strawberry swirl mixture in the fridge for up to 5 days.


Also note: The cheesecake base recipe yields less ice cream than the vanilla base.


First, make the strawberry swirl. Finely chop 9 ounces of strawberries using a knife or a food processor. Place into a small saucepan over med high heat. Sprinkle the gelatin over the top and whisk to combine so there are no clumps.


Add 1T stevia/erythritol blend and stir to combine. I used Pyure brand in this recipe for the swirl because it tends to have a much sweeter note than the Swerve in the ice cream.


Bring to a low boil over med-high heat, then reduce heat to low and simmer for 5 minutes, stirring occasionally. Remove from heat and place in a glass container to cool.


To speed up the cooling process, allow to sit on the counter for about 20 minutes, then place in fridge until you’re ready to add it. When finished, the strawberries should look like this and not be super thick.





Next, make the ice cream base. Both bases are included below and in the printable recipe. I used cream cheese in both base recipes, but if you’d like you could leave it out of the vanilla base entirely. It added a subtle creaminess to the vanilla but did not taste like cheesecake.


About 5 minutes before the ice cream is done (according to your ice cream maker manufacturer’s directions), stop churning. The consistency should be like soft serve ice cream with plenty of air. Like this:





Transfer HALF of the ice cream to the container in which you plan to store/freeze the ice cream. This will ensure you end up with a swirl!




Drop some strawberry mixture into a few places in the container and use a rubber spatula to gently fold it in. (Don’t overmix, or you’ll end up with strawberry ice cream!) Next, add more ice cream and more strawberry and repeat.





Eat now as a soft serve, or cover and freeze about an hour (or until firm) before scooping.

When you make this recipe be sure to hashtag #your180health and tag me @your180health on Instagram!!!


CLICK HERE TO VIEW AND PRINT THIS RECIPE!!



Keto/Low Carb Strawberry Swirl Ice Cream


By Krista Smith, FNTP

Prep time: About 30 minutes

Churn time: About 30 minutes

For the strawberry swirl:


Ingredients

9 oz fresh strawberries, diced into small pieces

1T stevia/erythritol blend (I used Pyure granular)

1/2T gelatin (I like Great Lakes brand)


Start with this step first!


Directions

Finely chop strawberries using a knife or a food processor. Place into a small saucepan over med high heat. Sprinkle the gelatin over the top and whisk to combine so there are no gelatin clumps. Add the stevia/erythritol blend and stir to combine. (I used Pyure brand in this part of the recipe because it tends to have a much sweeter note than the Swerve in the ice cream.)


Bring to a low boil over med-high heat, then reduce heat to low and simmer for 5 minutes, stirring occasionally.


Remove from heat and place in a glass container to cool. To speed up the cooling process, allow to sit on the counter for about 20 minutes, then place in fridge until you’re ready to add it.

Next, make the ice cream base.


I used cream cheese in both base recipes, but if you’d like you could leave it out of the vanilla base entirely. It added a subtle creaminess to the vanilla but did not taste like cheesecake.


Ice cream base options:


Cheesecake Base-makes about 3.5 cups

Ingredients

8 oz full fat cream cheese, softened to room temperature

2/3 C powder erythritol (I used Swerve confectioner’s style)

¼ C heavy cream

1 (13.5oz) can coconut cream

¼ C almond or coconut milk

1T vanilla extract

Directions:

Using a stand mixer with a whisk attachment, whisk the cream cheese until mostly smooth. Add the erythritol and continue to whisk until smooth and minimal lumps appear (you may have some small lumps, but they disappear when it’s churned). Pour in the cream and milk, add the vanilla extract and mix until well incorporated.

Pour into the ice cream maker and churn according to manufacturer’s directions until 5 minutes before set. Then add the strawberry using the instructions listed below.

Vanilla Base-makes about 1 quart

Ingredients

1 large egg

¾ C powder erythritol (I used Swerve confectioner’s style)

4 oz cream cheese, softened to room temperature (for extra richness, can omit if desired)

2 C Heavy Cream

1 C milk

2 tsp vanilla extract

Directions:

Using a stand mixer with a whisk attachment, beat the egg until slightly foamy. Add the erythritol, then cream cheese and continue to whisk until smooth and minimal lumps appear (you may have some small lumps, but they disappear when it’s churned). Pour in the cream and milk, add the vanilla extract and mix until smooth.

Pour into the ice cream maker and churn according to manufacturer’s directions until 5 minutes before set. Then add the strawberry swirl using the instructions listed below.


To swirl the ice cream:

Transfer HALF of the ice cream to the container in which you plan to store/freeze the ice cream. Drop some strawberry mixture into a few places in the container and use a rubber spatula to gently fold it in, about 3-4 big turns is plenty. (Don’t overmix, or you’ll end up with strawberry ice cream!) Next, add more ice cream and more strawberry and repeat.


Eat now as a soft serve or cover and freeze about an hour, or until firm before scooping.

Palmdale, CA

info@your180health.com

661.400-8220

Krista Smith
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Nutritional Therapy Practitioner

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