Strawberry Ice Cream

I scream, You scream, we all scream for Ice Cream!

T started keto in August. August in Miami is HOT, and Ice Cream is a MUST. I've come up with a few different ice cream recipes but I think this one is my best one yet!

The combination of collagen peptides and ChocZero Maple syrup keep the ice cream from getting too solid and give it the creamy consistency of "real" ice cream.

Nom Nom 😋 Happy Eating

Strawberry Ice Cream:

Ratio: 3.94:1 Serving Size: 1 cone (75 g) Makes: 3 servings

prep time: 20 mins ❤ cook time: 30 mins ❤ total time: 50 mins

The What:

55 g Strawberries chopped small
3 g Confectioners Sweetener
4 g ChocZero Maple Syrup
150 g Heavy Cream
10 g Vital Proteins Collagen Peptides
2 g Vanilla Extract

The How To:

In a small sauce pan, combine the strawberries, sweetener and maple syrup. Simmer on low heat until the berries are soft, and the sauce begins to thicken. Set aside.
In a medium sized bowl combine the remaining ingredients, stirring until the collagen peptides are dissolved.
Combine the strawberry sauce with the cream sauce and add to an ice cream maker. I use this mini ice cream maker.
Run the ice cream maker for about 30 min until it reaches a thick ice cream consistency.
If you don't have an ice cream maker, blend the ice cream mixture with an electric mixture until thickened and place in a container in the freezer until solid.

The Macros: (for 75 g serving)

Fat: 20.98 g

Protein: 3.14 g

Carbs: 3.49 g

Fiber: 1.31 g

Calories: 230.80

Ratio: 3.94:1

Note: Ratio's may vary depending on what brands of products you use. Please make sure you verify ratios in your Ketolicious Calculator prior to giving to your Keto Kiddo!