My sister has been following a low carb diet for a few weeks now. She is pre-diabetic and was also wanting to lose a few pounds. She is quite skinny compared to myself, but I suppose that is why.
She makes the effort to take the pounds off as soon as a few extra start to creep on. Sigh . . . I wish I was more like that. I am rather hopeless when it comes to weight loss. Dieting has only ever made me fatter.
That's my story and I'm sticking to it.
Yesterday when we went into Kentville to go to the Doctors we stopped at Bulk Barn so she could get some strawberry extract. She was wanting to make this low carb strawberry ice cream recipe which she had found here.
I looked at the recipe and thought to myself, that almost looks too good to be true!! It looked to be ultra creamy and delicious.
And made in a mason jar? Say what??????
She made it last night and dropped me off a small container of it on her way to work today and oh my goodness! This is AMAZING!!! It is as delicious or maybe even more delicious than regular strawberry ice cream. And it contains only 3 carbs per serving!
Plus you don't need any special equipment to make it. No ice cream machine. No churning involved. Its easy peasy and all you need is a 2 cup (1 pint) mason jar with a tight fitting lid to make it and five minutes of time! I kid you not!
WHAT YOU NEED TO MAKE EASY LOW CARB STRAWBERRY ICE CREAM
Just a very few ingredients, a mason jar and five minutes of time!
- 2 medium (40g) strawberries
- 1 cup (240ml) heavy cream
- heaping tsp strawberry extract
- 1/8th tsp red food coloring
- 3 TBS (24g) Swerve icing sugar (confectioners sugar)
It doesn't say how large the berries are, but I would imagine they are medium sized. Not the small ones. The author does recommend weighing out the ingredients rather than measuring them.
Cooking and baking by weight is more actually accurate. There is no room for error. A gram is a gram is a gram. Cooking scales are readily available these days. I bought mine on Amazon.
Mason jars are the jars which are normally used for canning. I dare say you could use any straight sides jar for this however, so long as it holds 2 cups/1 pint and has a tight fitting lid.
Swerve is a brand of sugar replacements. You can readily buy it in some grocery stores here in Canada as well as online. It measures one to one with sugar, and comes in granulated, brown, and confectioners/icing sugars.
It is meant to be eaten on the day. The original poster recommends that if you are going to keep it for more than one day you substitute a portion of the Swerve with Xylitol (1 to 2 tsp), or halving the recipe.
Do note that Xylitol is toxic/harmful to pets. Make sure that any dishes used are rinsed within an inch of their life so that there was no risk to your pets!
Swerve, on the other hand, is completely safe for pets. Although in all honesty I wouldn't still be careful.
HOW TO MAKE EASY LOW CARB STRAWBERRY ICE CREAMWash the berries, pat dry and hull. Cut into small dice. Set aside. Place the remaining ingredients into a mason jar with a tight fitting lid. Add the berries.Shake the jar for several minutes until the cream thickens and almost doubles in size. Place the jar into the freezer and leave to freeze for 4 to 5 hours. Scoop and enjoy!
This was incredibly delicious. So rich and cream and very nicely strawberry flavored. I am keen to try some different flavors if I can.
My favorite ice cream of all is Vanilla. (I know boring.) I think it would be very easy to make in the same way. Or Banana ice cream using diced banana and banana flavoring. Mind you, you can just freeze banana and blitz it and it is pretty much like ice cream anyways!
The possibilities are endless though when you start to think about it!
I really like that it doesn't make a ton of ice cream, so there's not a lot around to tempt you with after. Three scoops is quite manageable. If you made a vanilla one you could stir sugar free chocolate chips into it and have chocolate chip ice cream.
I really, really hope that you will be inspired to want to make this Low Carb Strawberry Ice Cream for yourself. I know it is sure to become a favorite and frequent treat in my home from time to time! Its amazingly delicious!
Easy Low Carb Strawberry Ice Cream
Yield: 3 scoopsAuthor: Marie RaynerPrep time: 5 MinCook time: 5 HourTotal time: 5 H & 5 MThis is deliciously simple! Rich, creamy, keto friendly, sugar free, and low carb. You will need a mason jar that holds at least 2 cups or one pint.Ingredients
- 2 medium (40g) strawberries
- 1 cup (240ml) heavy cream
- heaping tsp strawberry extract
- 1/8th tsp red food coloring
- 3 TBS (24g) Swerve icing sugar (confectioners sugar)
Instructions
- Wash the berries, pat dry and hull. Cut into small dice. Set aside.
- Place the remaining ingredients into a mason jar with a tight fitting lid. Add the berries.
- Shake the jar for several minutes until the cream thickens and almost doubles in size. Place the jar into the freezer and leave to freeze for 4 to 5 hours.
- Scoop and enjoy!
Notes
Best if eaten on the day. If you are planning on freezing this for more than a day it is recommended that you use allulose instead of the Swerve confectioners sugar. This helps to prevent the ice cream from freezing solid.
Did you make this recipe?
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