Zero Carbs Strawberry Ice Cream

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:

1. 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.
2. Mix Ingredients: In a mixing bowl, combine heavy cream, almond milk, powdered erythritol, and vanilla extract. Stir until the sweetener is dissolved.
3. 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.
4. Chill: Transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
5. Freeze: Transfer the churned ice cream to a freezer-safe container and freeze for at least 2-4 hours, or until firm.
6. Serve: Once frozen, scoop the ice cream into bowls and enjoy your delicious keto strawberry ice cream!