Strawberry Keto Ice Cream Made in a Mason Jar! This is a no churn – no ice cream machine necessary – low carb ice cream recipe that’s so delicious you’d think it was store bought. There’s even REAL pieces of strawberry in every bite!
2 Medium Strawberries (40g)
1 Cup (235mL) Heavy Cream
Heaping Tsp (5g) Strawberry Extract
1/8th Tsp Red Food Coloring
3 Tbsps (24g) Confectioners Swerve
First, dice the strawberries, add them to a small dish and set them aside
Once those have been measured out, add the strawberries from earlier and shake the jar for several minutes
When the heavy cream thickens up – and almost doubles in size – freeze the jar for 4-5 hours
*NOTE: The ice cream is BEST the day that you make it. If you’re planning on freezing it for more than a day I recommend using allulose instead of Confectioners Swerve. It will just help keep the ice cream from freezing solid.
The Macros DO NOT include the “carbs” from Swerve. Swerve has 0 calories, so it should be tracked as 0 carbs. The FDA makes food companies list “sugar alcohols” as carbs, but that doesn’t mean they should be tracked as such. That’s why it’s ALWAYS important to look at the calories of sweeteners and determine the true carb count FROM THE CALORIES!
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