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

Serves: 4

Ingredients

  • 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

Method

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.

‪#‎WhatTheFatBook‬ ‪#‎FatFriday‬ ‪#‎LCHF‬ ‪#‎LowCarbHealthyFat‬‪#‎StrawberryIceCream‬

Join the discussion 4 Comments

  • Helen says:

    If you’re not tea-total – add a splash of vodka ….. the alcohol prevents the mix from freezing rock solid.

  • Christine says:

    Hi

    Just wondering if the mixture needs to be cool before putting it in the freezer? I made it last weekend and after 2 hours it wasn’t frozen so I waited until the next day and it was frozen rock solid and icy….what do you think I did wrong?
    Cheers Christine

    • What The Fat? says:

      Hi Christine,

      I use xylitol in my ice cream which helps to keep it from freezing too solid. Also, ensure the strawberries cook for a time in the cream to allow the water to cook off a little (the water in the strawberries is a big reason the ice cream freezes so hard) then blend through the rest of the ingredients as the recipe says. If the ice cream is still very hard, maybe the freezer is quite strong and you might think about moving the ice cream to the fridge 30 minutes before you want to serve it, this will raise the temperature gently making the ice cream softer.

      Thanks for your question Christine, hope that helps a little.

      Craig

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