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Zero Carbs Strawberry Ice Cream
![449761258 444899338429565 8130955998585213456 n](https://i0.wp.com/dieter24.com/wp-content/uploads/2024/07/449761258_444899338429565_8130955998585213456_n.jpg?resize=526%2C470&ssl=1)
Ingredients:
- 1 cup heavy cream
- 1/2 cup unsweetened almond milk (or any keto-friendly milk)
- 1/2 cup powdered erythritol (or sweetener of your choice)
- 1/2 teaspoon vanilla extract
- 1 cup fresh strawberries, chopped
- Optional: a few drops of red food coloring (if desired for a brighter color)
Instructions:
- Prepare the Strawberries: Place the chopped strawberries in a blender or food processor and blend until smooth. You can leave some chunks if you prefer.
- Mix Ingredients: In a mixing bowl, combine heavy cream, almond milk, powdered erythritol, and vanilla extract. Stir until the sweetener is dissolved.
- Blend: Add the blended strawberries to the cream mixture and stir well to combine. Optionally, add a few drops of red food coloring for a more vibrant pink color.
- Chill: Transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Freeze: Transfer the churned ice cream to a freezer-safe container and freeze for at least 2-4 hours, or until firm.
- Serve: Once frozen, scoop the ice cream into bowls and enjoy your delicious keto strawberry ice cream!