It’s really that easy. 🍨🤯 Here’s how I made my Keto Mason Jar Strawberry Cheesecake Ice Cream:
Ingredients:
5 fl oz heavy cream
¾ cup cream cheese
3 tbsp powdered erythritol
1 tsp vanilla extract
3.50 oz strawberries
Optional:
3 tsp vodka or gin
Instructions:
1.Beat the cream cheese until smooth.
- Add all of the ingredients except for the strawberries into a 16 oz mason jar.
- Shake for 5 minutes until the heavy cream has doubled in size.
- Add the mason jar into your freezer. Add all of your strawberries into a small non-sticking pot and let the strawberries simmer on low-medium heat for approx. 10 mins while stirring every few mins
- Optional: if you want to add Almond Cracker crust, follow the next recipe after this one! Swirl inside ice cream after 2hrs
- Then, add in the strawberries and stir the ice cream.
- Chill for a further 2-3 hours.
If you plan on eating the ice cream at a later point, it’ll freeze solid and you have to let it sit at room temperature for approx. 15 minutes before being able to enjoy it properly.
Almond Flour Cheesecake Crust-
1 cups Blanched almond flour
1/6 cup Butter melted
1.5 tbsp Erythritol (granular or powdered works fine)
1/2 tsp Vanilla extract
Instructions:
Preheat the oven to 350 degrees F (177 degrees C). Grease a 9 in (23 cm) cake or bread pan.
Stir the almond flour, melted butter, erythritol, and vanilla extract in a medium bowl, until well combined. The dough will be slightly crumbly. Press the dough into the bottom of the prepared pan. Bake for about 5-6 mins until barely golden. Let cool at least 10 minutes.
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Holistifit.com
MORE TIPS + RECIPES 💓
Instagram.com/holisti.fit.wellness
Holistifit.com
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