Happy back to School week!! (if you’re in Texas). I made this no churn Strawberry ice cream as a celebration for the first day of school. We are still getting very good summer produce and strawberries are perfect right now!
I made this ice cream using a little overripe strawberries and then I roasted them to intensify color and flavor. It came out so delicious!!
I’ve been seeing no churn ice creams all over Instagram and I had never tried making my own, until now. The secret is to whip the cream until soft stiff peaks and then fold in your ingredients. So simple!
Did I mention it is also sugar free? You will love this recipe if you are following a Keto a diet and if you’re not, you will love it as well.
See recipe below.
#nochurnicecream #keto #sugarfree
No Churn Strawberry Ice Cream (3 Ingredients)
1 pint strawberries (a little overripe)
1 scant tablespoon Stevia
2 cups heavy cream
Extra strawberries (optional)
Preheat oven to 375 Degrees.
Cut the strawberries in half and place them in a baking dish.
Sprinkle with Stevia and roast for about 30 minutes.
Transfer the strawberries to a food processor and blend until just smooth.
Let it cool and transfer to the refrigerator.
In a stand mixer, whip the heavy cream until stiff peaks.
Fold in the strawberry puree.
Transfer to a sealed container and chill for up to 3 hours until completely firm.
You can roughly chop some fresh strawberries and fold them in at the end for a chunky texture.