Strawberry Ice Cream Recipe

Strawberry Ice Cream Recipe

Strawberry Ice Cream Recipe

Introduction

Ice cream is one of life’s simplest pleasures, often evoking feelings of nostalgia and joy. However, traditional  strawberry ice cream can be high in sugar and carbs, making it less suitable for those following a Weight Watchers or ketogenic lifestyle. This Low-Point Keto Strawberry Ice Cream recipe allows you to indulge your sweet tooth while staying aligned with your dietary goals. In this comprehensive guide, we will explore everything from ingredient substitutions to preparation techniques, ensuring you can make a delicious and guilt-free frozen treat.

Ingredients

For the Low-Point Keto Strawberry Ice Cream

  • 2 cups fresh strawberries, hulled and sliced (approximately 300g)
  • 1/2 cup granulated erythritol (or your preferred low-carb sweetener)
  • 1 tablespoon lemon juice (freshly squeezed)
  • 1 cup unsweetened almond milk (or coconut milk for a richer flavor)
  • 1 cup heavy whipping cream (for creaminess; can substitute with coconut cream for dairy-free)
  • 1 teaspoon vanilla extract
  • Pinch of salt

Optional Toppings

  • Fresh strawberries, sliced
  • Unsweetened coconut flakes
  • Sugar-free chocolate chips

Nutritional Information (per serving, makes approximately 8 servings)

  • Calories: 100
  • Total Fat: 8g
  • Saturated Fat: 5g
  • Total Carbohydrates: 6g
  • Dietary Fiber: 1g
  • Net Carbs: 5g
  • Sugars: 1g
  • Protein: 2g
  • SmartPoints: 3 (per serving)

Preparation Time

  • Prep Time: 15 minutes
  • Chill Time: 2 hours (minimum)
  • Total Time: 2 hours 15 minutes

Step-by-Step Instructions

Step 1: Prepare the Strawberries

  1. Wash and Hull: Start by washing your fresh strawberries thoroughly under cool water. Hull them by removing the green tops and any white core.
  2. Slice the Strawberries: Cut the strawberries into thin slices. This increases the surface area, which will help them blend more easily into the ice cream.
  3. Sweeten the Strawberries: In a medium bowl, combine the sliced strawberries with 1/4 cup of erythritol and the tablespoon of lemon juice. Gently mix to coat the strawberries. Let them sit for about 10-15 minutes. This will draw out their natural juices and enhance their sweetness.

Step 2: Blend the Ingredients

  1. Combine Strawberry Mixture: After the strawberries have macerated, add them to a blender or food processor.
  2. Add Cream and Milk: Pour in the unsweetened almond milk and heavy whipping cream. This combination provides a creamy texture without the high sugar content of traditional recipes.
  3. Add Flavorings: Include the remaining 1/4 cup of erythritol, vanilla extract, and a pinch of salt. The salt enhances the overall flavor of the ice cream.
  4. Blend Until Smooth: Blend on high until the mixture is completely smooth and the strawberries are well incorporated. This should take about 30 seconds.

Step 3: Chill the Mixture

  1. Transfer to a Bowl: Pour the blended mixture into a large mixing bowl.
  2. Chill in the Refrigerator: Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours. Chilling helps to enhance the flavor and texture.

Step 4: Churn the Ice Cream

  1. Prepare Ice Cream Maker: Make sure your ice cream maker’s bowl is frozen according to the manufacturer’s instructions. This usually requires at least 24 hours in the freezer.
  2. Churn the Mixture: Once the mixture is chilled, pour it into the  ice cream maker. Churn according to the manufacturer’s instructions, typically for about 20-25 minutes. The ice  cream should thicken and resemble soft serve.
  3. Check Consistency: After churning, check the texture. It should be creamy and slightly thick. If it seems too soft, you can churn it for an additional 5 minutes.

Step 5: Freeze the Ice Cream

  1. Transfer to a Container: Scoop the churned ice cream into an airtight container. Smooth the top with a spatula.
  2. Freeze Until Firm: For a firmer texture, freeze the ice cream for an additional 2-4 hours. This step is crucial if you prefer a scoopable texture rather than soft serve.

Step 6: Serve and Enjoy

  1. Scoop and Serve: Once the ice cream is fully frozen, scoop it into bowls or cones.
  2. Add Toppings: For an extra touch, consider adding fresh strawberries, unsweetened coconut flakes, or sugar-free chocolate chips.
  3. Store Leftovers: Store any leftover ice cream in an airtight container in the freezer. Allow it to sit at room temperature for a few minutes before scooping for easier serving.

Tips for Success

  • Choosing Strawberries: Opt for ripe, fresh strawberries for the best flavor. Frozen strawberries can be used, but be sure to thaw and drain them to remove excess water.
  • Adjust Sweetness: Taste the mixture before churning. Depending on the sweetness of your strawberries, you may want to adjust the amount of erythritol.
  • Dairy-Free Option: For a dairy-free version, replace heavy cream with coconut cream and use almond milk or any other non-dairy milk.
  • Storage: To maintain texture, store the ice cream in a shallow container to reduce ice crystal formation.

Nutritional Benefits

This Low-Point Keto Strawberry Ice Cream is an excellent alternative to traditional ice cream, allowing you to enjoy a creamy treat without the carbs and sugar. Strawberries provide antioxidants and vitamins, particularly vitamin C, which supports immune function. The use of erythritol as a sweetener contributes minimal calories and does not spike blood sugar levels, making this ice cream suitable for both Weight Watchers and keto diets.