This keto ice cream is a cool summer treat made with real strawberries, heavy cream, powdered erythritol sweetener, salt, and a bit of vodka or rum. You can either churn this keto strawberry ice cream with an ice cream maker or if you don’t have one, just follow the recipe for the no-churn option.
Anyways, as far as ingredients, you'll need heavy cream, diced strawberries, Confectioners Swerve, strawberry extract, and the tiniest bit of red food coloring. Once you've got those ingredients out, you'll just add them to the mason jar, shake it vigorously for a couple of minutes, and then freeze the jar for somewhere around 4-5 hours.
* Make sure to use ripe, in-season strawberries. If you are making this strawberry ice cream in the fall or winter it is best to use frozen strawberries. * The coconut oil increases the fat content to make the ice cream creamier.
Just an eighth of a teaspoon is enough to give it the ideal shade of strawberry pink color. So, with that being said, I hope you enjoy all of the strawberry deliciousness you'll find in this mason jar ice cream recipe!