Low Carb Ice Cream
6 ingredients
3 steps
Ingredients
- 1 can (about 13 1/2 Oz. Size) Coconut Cream
- 8 ounces, weight Cream Cheese
- 1/2 cups Plus 2 Tablespoons Swerve Sweetener
- 1 teaspoon Vanilla Extract
- 1/4 teaspoons Xanthan Gum
- 1/2 cups Diced Strawberries
Directions
-
1Combine coconut cream and cream cheese in a bowl and mix with a hand mixer or a stand mixer until the cream cheese chunks are evenly distributed. Add the swerve, vanilla, and xanthan gum and mix until combined.
-
2Fold in strawberries with a spatula. Pour mixture into a loaf pan and freeze for 2 hours.
-
3Note: If you leave this in the freezer for more than 2 hours, it will become very hard to scoop. Leave it out of the freezer for 30 minutes before serving.
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