Strawberry Ice Cream Swirl

Strawberry ice cream served in a white bowl with sliced strawberries.

There is nothing better than homemade strawberry ice cream. Whether you make it regular or sugar free keto - no one will know the difference - it's that GOOD!

5 from 2 votes

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Author Kori Butler

Prep Time 4 10

Total Time 4 10

Course Dessert

Cuisine American

Servings

Calories 184 kcal

Equipment

▢
1 electric ice cream maker

Ingredients

▢ 2 cups fresh strawberries (hulled, divided in half)
▢ 1¼ cups whole milk
▢ ¾ cup + 4 tablespoons allulose sugar substitute (or, ⅔ cup + 2 tbsp granulated sugar)
▢ 1 cup heavy cream
▢ pinch salt
▢ 1½ teaspoons vanilla extract

Instructions

Puree 1 cup strawberries and 2 tablespoons water in a blender until smooth. Add 2 tablespoons of the sugar or allulose until just mixed. Adjust sweetener to taste. Cover, and place in the refrigerator 1 to 2 hours, or overnight.
Put the remaining strawberries into the bowl of a food processor. Pulse strawberries until finely chopped.
In a medium bowl, use a whisk to combine the milk, cream, remaining sugar, vanilla, and salt just until the sugar is dissolved. (Note that if you use allulose it will dissolve quickly so only a short whisking will be needed)
Stir in the finely chopped strawberries with all juices. Cover and refrigerate 1 to 2 hours, or overnight.
Turn on the ice cream maker; pour the mixture into the frozen freezer bowl and let the maker run until a soft creamy texture is achieved, about 15 to 20 minutes.
Slowly pour in the strawberry puree. Turn off as soon as the sweetened puree is just swirled in but not completely blended, about 3 to 5 seconds.
Transfer the ice cream to an airtight container and place in freezer for about 2 to 3 hours or until it reaches the desired consistency.

Kori's Tips

Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
VARIATIONS: substitute any favorite berry or a combination. Use regular sugar or allulose sugar substitute - there is no taste or texture difference in this recipe.
TOP TIPS: the ice cream maker freezer bowl must be very cold - freeze it a minimum of 24 hours prior to making.
SERVING SUGGESTIONS: serve in a bowl or a cone.

Nutrition

Calories: 184kcalCarbohydrates: 7gProtein: 3gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 51mgSodium: 31mgPotassium: 189mgFiber: 1gSugar: 4gVitamin A: 671IUVitamin C: 28mgCalcium: 96mgIron: 1mg

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