Happy #WhatTheFatFriday! Here’s a delicious, cooling treat to try this strawberry season – LCHF Strawberry Ice Cream!
A word from Chef Craig Rodger: This is an easy no-churn ice cream recipe. No-churn?? No need. The churning process breaks up the water glaciers created in commercial ice cream to give the smooth texture, the more water added (water’s cheap right?) the more churning required – churning is not an advanced technique of culinary arts, it is an unfortunate necessity to break the ice up in a commercial ice cream recipe thus achieving a highly profitable product which counts air (known as ‘over-run’) as the second highest ingredient by volume. Our What The Fat recipe is rich in fats that make the ice cream smooth and creamy direct from the freezer.
A word from the Whole Food Dietitian, Caryn Zinn Dietitian: Strawberries are one of the lowest carb fruits around and have recently been ranked among the top 50 best antioxidant sources among commonly eaten foods. Strawberries are also a rich source of Vitamin C. In season, when you’re buying fresh strawberries, eat them within 2 days to get the best out of their Vitamin C content. In other months, frozen is your best bet as the Vitamin C is locked in and is not exposed to any vitamin or phytochemical losses. Enjoy this delicious and refreshing ice-cream as a small snack or a treat during warm weather months
A word from The Fat Professor, Prof Grant Schofield: This is why we love LCHF!!
LCHF Strawberry Ice Cream
Prep time: 5 minutes
Cooking time: 10 minutes
Carb count: 4g per serve
- 1 ½ cups (250g) Strawberries (or mixed berries work equally well), trimmed fresh or frozen
- 1 cup (250ml) Cream
- 3 Egg yolks
- ½ cup (125g) Mascarpone
- A few leaves of Mint (optional)
- Stevia or xylitol to taste
Put the strawberries in a pot with the cream and simmer on a moderate heat for 5-6 minutes until the cream begins to thicken slightly.
Transfer the contents of the pot to a jug (for your hand-held blender) or jug blender. While the mixture is very hot, begin to blend it and add in the yolks. Continue blending and add in the mascarpone and the mint (if using).
Transfer the mixture to ice cube trays (I line mine with cling wrap to make them even easier to pop out once frozen) or into a container with a lid – you can also add some fresh chopped berries to the mixture for some variety of texture or leave it like it is.
Transfer the container or ice cube tray to the freezer and freeze for at least 2 hours. This will last in your freezer for up to a month.