Ice Cream Keto

Roasted Strawberry Ice Cream

This is hands down my favourite keto ice cream recipe I have tried yet. It tastes like real ice cream. Actually. For real. It’s a miracle! As I was saying in my raspberry mascarpone recipe, I find that the keto ice creams freeze rock hard. But don’t fear! Leave it on the counter for 5 to 10 minutes and it returns to it’s scoopable, creamy state. For this recipe I used the strawberries a picked at a local farm and froze – I just thawed them before roasting them in the oven with a healthy splash of vanilla and a little of the Lakanto monkfruit granular sweetener. This is my first go with monkfruit. I don’t think I used enough to really tell how I like it compared to the Swerve that I usually go for but I’m excited to experiment a little more with it.

But back to the star of this show – the roasted strawberries! They’re so easy! They just take some time, but it’s completely worth it. It creates a sweet, syrupy concoction that naturally sweetens the ice cream so that the need for extra sugar substitutes aren’t so necessary, creating an amazing texture. The ice cream was sweet and berry-ful and absolute summer perfection. I really couldn’t believe how much it tasted like regular ice cream for a fraction of the carb count. I will make this again, and again, and again. Until my freezer runs out of berries. Then I’ll grab some more berries and I’ll just keep going!

Roasted Strawberry Ice Cream

Keto-friendly strawberry ice cream, with the flavour kicked up a notch
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Keyword: keto
Servings: 4 servings

Ingredients

  • 1 cup strawberries fresh, or thawed from frozen
  • 1 Tbs vanilla extract
  • 1 Tbs sugar substitute I used Lakanto Monkfruit granular
  • 1.5 cup heavy cream
  • 1 egg yolk
  • 1/4 tsp liquid stevia or to taste

Instructions

  • Line a cake pan with parchment paper and toss the strawberries with the vanilla and sweetener
  • Roast in a 325 degree oven for 25 mins
  • Transfer the berries and all the juices into a sealed container and fridge until completely chilled – I let them sit for a day
  • Blend together the berries and juice, heavy cream, stevia and egg yolk. I used an immersion blender. 
  • Churn in your ice cream maker and enjoy immediately for a soft serve texture or freeze for an hour or two for a firmer consistency. 

Notes

If you cannot consume raw egg you can temper it in the cream first, it will just take an extra step to cook the custard and then chill it (preferably overnight). I have never had any issues using the raw egg yolk though.

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