Comments on: Keto Low Carb Strawberry Ice Cream (No Churn Option)

By: Melissa

Melissa — Tue, 17 Sep 2024 15:33:48 +0000

In reply to Bethany Lang. Bethany, I use granulated or powdered Allulose in my ice cream. I heat some of the cream, dissolve the allulose and then cool it back to room temp to add to my ice cream mixture, and it seems to work fine. It keeps the ice cream soft and keeps away the ice crystals. :)

By: Melissa Haas

Melissa Haas — Tue, 17 Sep 2024 15:32:07 +0000

In reply to Thecla de Jong. Thecla, half and half is half heavy cream and half milk. Some people here in the US use it to cream their coffee and it's sold already mixed. But you can easily make it yourself by combining milk and cream. :)

By: Thecla de Jong

Thecla de Jong — Mon, 08 Apr 2024 08:43:49 +0000

Hello Brenda,
thanks for this recipe. But I have a question. In the recipe you are talking about Half & Half. Is this something specific for the US? We do not have that in the Netherlands. Or is a combination of two ingrediënts?

Thank for your answer in advance.

By: Brenda

Brenda — Wed, 06 Jan 2021 15:12:52 +0000

In reply to Bethany Lang. it really helps to keep the softer texture to ice cream, maybe try adding some vodka which might help as well. I buy Allulose on Amazon, I've never see it at a store.

By: Bethany Lang

Bethany Lang — Tue, 05 Jan 2021 17:10:28 +0000

is liquid Allulose an important ingredient. I cant seem to get it anywhere. will it still work if i cut it out?

By: Brenda

Brenda — Fri, 17 Jul 2020 11:54:53 +0000

In reply to Katie E Hernandez. Yes I used confectioners and just added that to the recipe, sorry!

By: Katie E Hernandez

Katie E Hernandez — Thu, 16 Jul 2020 20:02:00 +0000

Hi! I made this today and while it tastes good, it has a real grainy texture from the sugar sub. I am not sure how to get around it. I used my Vitamix to blend the ingrediants together. I wonder if Swerve powder sugar might be a better choice?!

By: Cheryl Deger

Cheryl Deger — Sun, 12 Jul 2020 18:18:20 +0000

Hello, I only have vanilla flavored vodka, I would like to use it… Is there anything Flavorings I should eliminate if I use the vanilla vodka?!? Thank You…

By: Fitoru Fitness

Fitoru Fitness — Thu, 02 Jan 2020 09:55:48 +0000

Amazing! I am so happy to see this recipe! I love ice cream and this is perfect! Healthy and no sugar! Thanks for sharing!

By: Spark

Spark — Tue, 07 May 2019 03:31:44 +0000

I made this as written including the vodka (vodka that I’m steeping vanilla beans in for extract). This is a super easy recipe and is so YUMMY. I will be making it again soon and maybe this time I will share with my kids! ?

By: Spark

Spark — Tue, 07 May 2019 03:25:38 +0000

In reply to Jamie. Pyure is twice as sweet as Swerve. Always start with half as much Pyure. For one cup swerve or sugar use 1/2 cup Pyure. I’m guessing in this application it would be to gritty though.

By: Nana

Nana — Sun, 10 Feb 2019 21:45:02 +0000

This afternoon I made your wonderful recipe again but I give it my own twist.
I put my mixing bowl for the cream cheese mixture in the freezer for an hour or so before starting. It whips up much faster and formed peaks like it would when making whip cream topping.
I also skip the 1/2 and 1/2 and just use the heavy cream.
I did try it with almond milk when I attempted a chocolate almond swirl icecream.
I made a chocolate sauce in a saucepan over medium heat, whisking in 1 cup heavy cream and 1/3 cup sweetener. Once it is simmered remove from heat. Add 2.5 ounces of dark choclate, stirring and letting it melt into the warm mixture. Finally adding 1/2 teaspoon of vanilla. Add chopped chocolate and let sit 5 minutes, stirring until chocolate is completely melted. I lightly brown shaved almonds in the oven for a few minutes on a cookie sheet and when cool, I then add to the cream cheese mixture. I don’t add the chocalte until it is well cooled in the fridge for 30 minutes or so. I use the same technique of swirling the choclate.
When making the strawberry swirl icecream, I usually store my icecream in a see through plastic container and fill the bottom with some of the strawberry puree before adding the cream cheese mixture. This way I don’t have any strawberry puree to store in the fridge.
Tonight’s dessert is now ready and there are three boys here that can not wait ( as usual) for supper to beon the table!
The biggest of the boys says my icecream tastes better than Breyers!

I have also done this recipe with frozen fruit like black cherries ( my favorite), raspberries and blueberries.
Thank you for tthis versatile recipe.

By: Roxanna M

Roxanna M — Wed, 04 Jul 2018 06:17:04 +0000

Hello,
Question: what is the serving size translated into ounces? I can’t seem to figure it out.

Thanks!

By: Ioana

Ioana — Thu, 15 Feb 2018 08:26:38 +0000

Can’t wait for summer to come so I can make this recipe. Pinned it!

By: Brenda

Brenda — Sat, 29 Jul 2017 11:34:11 +0000

In reply to Vincent. Sure!