1 Cup Heavy Cream
2 TBSP Almond Milk
4 TBSP Allulose Sweetener
½ tsp Vanilla Extract
1 tsp Strawberry Extract
3 Fresh or Frozen Strawberries , cut and
mashedPinch of Salt
1-2 Drops Red Food Coloring (optional)
Dice up your frozen or fresh strawberries and mash them up using a fork and set aside.
In a bowl, combine all the ingredients above except the strawberries and mix with a hand mixer until thick. You can also place all ingredients into a Mason Jar and shake for a few minutes but this will take a while and you will need to do this until the cream has doubled in size.
Add in your strawberries and fold them into the cream.
Once your cream is thick, place it into the freezer for at least 5 hours.
You can use any sweetener that you like but your ice cream WILL be rock hard and you will need to let it sit on the counter for about 10 to 15 minutes.
Using Allulose as the sweetener allows your ice cream to be creamy.
Macros for Entire Recipe:
Net Carbs: 2 Fiber: 1 Total Carbs: 3 Protein: 0 Fat: 80 Calories: 736