Strawberry Ice Cream (Low Carb, Dairy Free, and Gluten Free)

strawberry ice cream_tuneblog

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Last week I posted my version of Low Carb Moose Tracks Ice Cream.  Well even though I’m late to the ice cream party, I couldn’t stop there!  I had to make a low carb strawberry version as well.  My ice cream maker has officially been broken in and I may squeeze out one more batch of ice cream before the summer ends.  I’ll have time since it doesn’t really cool of here until November/December.  Gotta love living in the South!

Strawberry Ice Cream (Low Carb, Dairy Free, and Gluten Free)

Ingredients

  • 2 cans (13.5 oz) coconut milk
  • 16 oz frozen strawberries
  • 1/2-3/4 cup equivalent sweetener (I used Swerve–sweeten to taste)
  • 1/2 cup chopped fresh strawberries (optional)

Instructions

  1. In a blender combine all the ingredients, except for the fresh strawberries, and blend until smooth. Place the mixture in your ice cream maker and process according to the manufacturers directions.
  2. Add the strawberries right before the ice cream is done to combine.
  3. Serve immediately or place the ice cream in the freezer for 1-2 hours to harden.

Notes

Net Carb Count*:

Low Carb Strawberry Ice Cream: 6.6 net carbs for each 1/2 cup serving (not including fresh strawberries–makes about 5 cups of ice cream)

*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts and gluten information.

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Comments:  This was very easy to make even if you don’t have an ice cream maker.  It was great right out of the blender!  I may have snuck a few spoonfuls before the mixture made it to the ice cream maker.  This is definitely worth trying before summer is over!
Enjoy!
~Karen 

Products I used for this meal (click the image for more info or to purchase):

ice cream
Swerve Sweetener

Check out other Allergy Free Recipes:

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Comments

  1. Margaret says

    This was one of the first things I started making when we began low carbing years ago. It’s best with full fat coconut milk and I add a little vanilla extract. Our favourite is made with frozen blueberries! It really is fast and easy on a hot summers day. This is a great idea and lends itself to lots of variation. I do have an ice cream maker but have only ever used my blender, it’s easy, quick and simple cleanup makes it a perfect lazy summer treat.

  2. Mary says

    We make a similar version in our Ninja. Heavy whipping cream, frozen strawberries, splenda, and a little water. Blend until it looks like soft serve ice cream. We love it.

  3. Carol McDonough says

    Please do not encourage the use of Splenda! It has extremely bad side effects & one of them being macular degeneration that my mother has had from using this sweetener for many years. It is a neurotoxin. The term neurotoxic is used to describe a substance, condition or state that damages the nervous system and/or brain, usually by killing neurons.

    For example, there are reports of the following after eating sucralose:

    Gastrointestinal problems
    Seizures, dizziness and migraines
    Blurred vision
    Allergic reactions
    Blood sugar increases and weight gain
    At the time of my last analysis in 2006, there were only six human trials published on Splenda (sucralose). Of these six trials, only two of the trials were completed and published before the FDA approved sucralose for human consumption. The two published trials had a grand total of 36 total human subjects.

    36 people sure doesn’t sound like many, but wait, it gets worse, only 23 total were actually given sucralose for testing and here is the real killer: The longest trial at this time had lasted only four days and looked at sucralose in relation to tooth decay, not human tolerance.

    Why Do You Need to Know About Splenda?

    Splenda, best known for its marketing ploy “made from sugar so it tastes like sugar,” has taken the sweetener industry by storm. Splenda has become the nation’s number one selling artificial sweetener in a very short period of time.

    Between 2000 and 2004, the percentage of US households using Splenda products jumped from 3 to 20 percent. In a one year period, Splenda sales topped $177 million compared with $62 million spent on aspartame-based Equal and $52 million on saccharin-based Sweet ‘N Low.

    McNeil Nutritionals, in their marketing pitch for Splenda, emphasizes that Splenda has endured some of the most rigorous testing to date for any food additive. Enough so to convince the average consumer that it is in fact safe. They claim that over 100 studies have been conducted on Splenda. What they don’t tell you is that most of the studies are on animals.

    Additional Concerns About Splenda Studies

    There have been no long-term human toxicity studies published until after the FDA approved sucralose for human consumption. Following FDA approval a human toxicity trial was conducted, but lasted only three months, hardly the length of time most Splenda users plan to consume sucralose. No studies have ever been done on children or pregnant women.

    Much of the controversy surrounding Splenda does not focus just on its safety, but rather on its false advertising claims. The competition among sweeteners is anything but sweet. The sugar industry is currently suing McNeil Nutritionals for implying that Splenda is a natural form of sugar with no calories.

    • Karen LowCarbOneDay says

      Thank you for your info! I don’t encourage the use of Splenda and I stopped using it along time ago, but I’m not going to reprimand someone for their use of Splenda after trying to leave a nice comment on the post. I chose to inform about the dangers of Splenda in other ways (sharing articles, etc.), but ultimately people have to make hteir own decisions for thejr health.

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