Low Carb Sugar Free Strawberry Buttermilk Ice Cream
Ingredients
Cooked Strawberry Puree
-
12
ounces
strawberries
-
2
tablespoons
lemon juice
-
¼
cup
erythritol
Strawberry Buttermilk Ice Cream
-
1
cup
cooked strawberry puree
-
1 ½
cups
heavy cream
-
1
cup
buttermilk
-
⅓
cup
erythritol
-
2
tablespoons
vanilla flavored vodka
-
½
teaspoon
vanilla extract
-
¼
teaspoon
stevia glycerite
-
1
teaspoon
balsamic vinegar reduction
-
1
pinch
salt
Instructions
- Prepare the strawberry puree by blending strawberries and then cooking with erythritol and lemon juice until reduced to 1 cup.
- Make the balsamic vinegar reduction by simmering balsamic vinegar until it reduces by half.
- Combine the cooled strawberry puree with heavy cream, buttermilk, erythritol, vodka, vanilla, stevia glycerite, and salt in a blender and mix.
- Churn the mixture in an ice cream maker, adding balsamic vinegar while it runs.
- Transfer the ice cream to a container and freeze until firm, letting it soften before serving.
Nutrition Facts (estimated)
Servings
8
Calories
187
Total fat
17g
Total carbohydrates
6g
Total protein
2g
Sodium
66mg
Cholesterol
62mg
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