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
- 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
- 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.