Ice cream is easily a year-round dessert. Especially, in the summer, it’s easy to devour many scoops of ice cream while going through gallons or pints. I’ve been trying to make my own ice cream at home and this keto strawberry mason jar ice cream recipe by Joe Duff – The Diet Chef makes the whole process so simple. There is no churn needed for this recipe, everything is dumped and shake into a mason jar. Honestly, I love how there are fresh strawberries and you can get chunks and pieces of that in the creamy mixture. I love ice cream so much, but it is filled with a lot of sugar and calories. If you’re on a diet, this is a great recipe to try. I’m always seeking out how to consume some of my favorite desserts in the healthiest and low-calorie way as possible.
- 2 Medium Strawberries (40 g)
- 1 cup (235mL) Heavy Cream
- Heaping Tsp (5g) Strawberry Extract
- 1/8th Tsp Red Food Coloring
- 3 Tbsps (24g) Confectioners Swerve
First, use a food scale if you’re trying to make this exact portion of ice cream. Prep your strawberries by slicing them into a bowl with a pairing knife. Then, take a fork and mash the fresh strawberries until they’re pureed.
Next, use a mason jar that is at least 16 oz. and add heavy whipping cream, strawberry extract, red food coloring, confectioners swerve, and pureed strawberries. Shake all of the ingredients together until the whipping cream thickens up. Freeze for around 4-5 hours.
Note: using a wide mouth 16 oz. mason jar is recommended to scoop out the ice cream easier. Overall, I’ve learned a lot from this tutorial by Joe Duff – The Diet Chef on YouTube because there are some ingredients I want to use and made note of for my future recipes. I can’t wait to try this low-carb strawberry ice cream out.