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Why This Recipe Is A Favorite
This recipe is perfect for anyone craving a creamy, sweet treat without the carbs. It uses simple ingredients and skips the ice cream maker, making it quick and easy. Plus, it fits perfectly into a keto lifestyle while still satisfying your dessert cravings.
Cooking Hints
- Use ripe, fresh strawberries for the best natural sweetness and flavor.
- Chill your mixing bowl and beaters before whipping the cream to help it whip faster and hold its shape.
- Fold the strawberries gently into the whipped cream to keep the mixture light and airy.
- Chill your mixing bowl and beaters before whipping the cream to help it whip faster and hold its shape.
- Fold the strawberries gently into the whipped cream to keep the mixture light and airy.
Directions
Tos the heavy cream, strawberries, sweetener, vodka, vanilla extract, xanthan gum, and a pinch of salt into a wide-mouth pint jar. Grab your immersion blender and pulse the mixture up and down for about a minute, until it thickens and you see soft peaks forming. Pop the lid on the jar and stick it in the freezer. Every half hour or so, give it a good stir to keep things smooth and creamy. Keep doing this for 3 to 4 hours, or until it’s as firm as you like. Once it’s set, it's ready to enjoy!
Serving Ideas
Serve this ice cream in small bowls or dessert glasses topped with a few fresh strawberry slices or a sprinkle of chopped nuts. It also pairs well with a drizzle of sugar-free chocolate sauce or a few mint leaves for added freshness.
Leftover Storage Tips
Store the ice cream in an airtight container in the freezer to keep it fresh and prevent ice crystals. Let it sit at room temperature for a few minutes before scooping to soften slightly, making it easier to serve. It’s best enjoyed within two weeks for optimal texture and flavor.
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