Low Carb Sugar Free Strawberry Buttermilk Ice Cream
Ingredients
Cooked Strawberry Puree
-
12
ounces
strawberries, tops removed
-
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 (optional)
-
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 it thickens.
- Make a balsamic vinegar reduction by simmering balsamic vinegar until it reduces by half.
- In a blender, combine the cooled strawberry puree, heavy cream, buttermilk, erythritol, vodka, vanilla extract, stevia glycerite, and salt. Blend until mixed.
- Chill the mixture and then follow your ice cream maker's instructions, adding the balsamic vinegar while it runs.
- Once the mixture reaches a soft serve consistency, transfer it to a container and freeze.
- Before serving, let the ice cream soften at room temperature for 20-30 minutes.
Nutrition Facts (estimated)
Servings
8
Calories
187
Total fat
17g
Total carbohydrates
6g
Total protein
2g
Sodium
66mg
Cholesterol
62mg
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