Ingredients
- 1 cup heavy whipping cream
- 2 tablespoons low-calorie natural sweetener (such as Swerve®)
- 1 tablespoon vodka (Optional)
- 1 teaspoon vanilla extract
- ¼ teaspoon xanthan gum
- 1 pinch salt
Why This Recipe Is So Tasty
This dessert is a perfect treat for anyone following a low-carb lifestyle. It’s creamy, sweet, and refreshing without any added sugars. Plus, it comes together quickly with minimal ingredients and no need for an ice cream maker.
Kitchen Tricks
- Use ripe, fresh strawberries for the best natural sweetness.
- Chill your mixing bowl and beaters beforehand to help the cream whip faster.
- Gently fold in the strawberries to keep the mixture light and airy.
- Chill your mixing bowl and beaters beforehand to help the cream whip faster.
- Gently fold in the strawberries to keep the mixture light and airy.
Directions
Tos the heavy cream, strawberries, sweetener, vodka, vanilla, xanthan gum, and a pinch of salt into a wide-mouth pint jar. Use an immersion blender with gentle up-and-down motions to mix everything together for about a minute, until the mixture thickens and soft peaks start to form. Cover the jar and pop it in the freezer. Every 30 to 40 minutes, give it a good stir to break up any ice crystals. Keep doing this until your ice cream is nice and creamy, which usually takes around 3 to 4 hours. Once it’s reached your favorite texture, it’s ready to enjoy!
Serving Advice
Serve this ice cream in small bowls topped with a few fresh berries or a sprinkle of chopped nuts. It also pairs well with a drizzle of sugar-free chocolate sauce or a handful of low-carb granola for added texture.
Leftover Care Tips
Store the ice cream in an airtight container in the freezer. To keep it soft, let it sit at room temperature for a few minutes before scooping. Consume within two weeks for the best flavor and texture.
