DYI Strawberry Ice Cream
For a nice, New Year’s Eve treat I decided to “whip” up some homemade ice cream. While I really want to play with the husband’s ice cream maker (wow, that sounds inappropriate!), I wanted something quick. Like under 10 minutes.
I had frozen strawberries and asked The Google for help. But every recipe I found for strawberry ice cream was loaded with sugar or a low carb alternative. I’m not opposed to sweeteners, but strawberries are already sweet, why do I need to add anything?
So that got me thinking (a very dangerous thing!). What if I just add whipped heavy cream? No sugar. No honey. No Swerve.
It took a total of 5 minutes of prep time and 3 ingredients. The result? Awesomely creamy strawberry ice cream that mom and the husband devoured.
Now, the recipe is 5g of net carbs for ½ a cup. That’s a lot of carbs for “just” 1/2 a cup. But since we were celebrating the holiday I thought it was OK to splurge a little. Plus, desserts are not an everyday thing for us. Fruit is nature’s candy. That means it’s a very rare indulgence.
After eating low carb, high fat for 3 years, 1/2 a cup was all I needed. I didn’t get cravings for more…something that always happened after the old me ate a big bowl of (insert any brand name) ice cream.
As they say, “It hit the spot.”
To improve the recipe below you could add in some chopped macadamia nuts, pecans or walnuts. Depending on quantity, it shouldn’t increase the net carb amount much, if at all. Or you could try replacing the whipped cream with whipped coconut cream. That does sound yummy. Again, you’ll just need to adjust the carb count accordingly.
Dot’s DYI 5-Minute Strawberry Ice Cream
Net Carbs: 5g
Servings: About 8 half-cup servings
- 3 C Frozen strawberries (no sugar added!!!)
- 1 C Heavy cream
- 1 tsp. Vanilla extract
- Food processor
- Frozen bowl
- Hand mixer
- Chill your mixing bowl in the freezer. The bowl needs to be cold to quickly mix the cream. Good rule of thumb is to freeze the bowl about 10-15 minutes before you start making your ice cream.
- Place the frozen strawberries into a food processor and blend until all strawberries are chopped up – about 90 seconds. You’ll need to scrap down the sides of the processor bowl during the chopping.
- Take your mixing bowl out of the freezer, add in the cream and vanilla extract and begin beating – either by hand with a whisk or with a hand mixer. Stop mixing once the cream is all stiff peaks. Add the whipped cream to the strawberries and blend them together in the processor – about 30-45 seconds. Again, scrap down the sides of the processor bowl as needed and continue blending.
- Enjoy awesomeness.
The next time I make this I plan to make the whipped cream first and add it with the frozen strawberries before turning on the food processor. This eliminates a step and saves you time.
Also, because of how quick this is to make, I’d recommend eating immediately after you make it. I made this about an hour before dinner was ready and put the ice cream in a freezer safe container and popped it in the freezer. About 90 minutes later it was hard and it had to sit out for about 20 minutes before serving. Still tasted great, but who wants to wait for instant ice cream?
Why the food processor and not a blender? After 15 years together, my blender finally crapped out on me between Christmas and New Year’s Eve. Nonetheless, there is no way my old blender could chop up 3 cups of frozen strawberries. My food processor is uber tough and handled it in less than 2 minutes.
Now I’m noodling how to make a 5-minute chocolate Ice cream. Hmmmm….