Homemade, sugar-free strawberry ice cream


A friend of mine came over a few days ago, and she said we should drink wine and eat ice cream in Bridget Jones style since we’ve both been broken up with recently. But as I’m not allowed to eat sugar because of my insulin resistance, I offered to make us some ice cream with real strawberries. It’s fast and easy to prepare and it really tastes like strawberries. (What a suprise! :))
2,5 dl cream
0,7 dl natural yoghurt
300 g strawberries
1 tbs vanilla extract
2 tbs sweetener (I use a mixture of stevia and eritrit that is 4 times sweeter than sugar)

All you have to do is just blend the (previously cleaned) straberries and then add the rest of the ingredients and blend them together. Pour the mixture in a box and put it in the freezer. It takes about 4 hours for it to freeze completely and during this time you should stir it once an hour to get a homogenous cream.

If you don’t eat all of it after 4 hours, you can leave it in the freezer longer, of course. But in this case, you should move it over to the fridge about 30 minutes before you want to eat it so it won’t be too stiff.

Instead of vanilla extract you can use other flavorings like fresh mint leaves or lavender like in the original recipe. And you can use any blendable food instead of strawberries. You can also try (unsweetened) cocoa powder instead of fruits if you prefer chocolate flavor. In this case, you’ll need more sweetener because cocoa powder is not as sweet as fruits.


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