Description
This no-churn low carb ice cream is filled with delicious strawberries. This ice cream is so rich and decadent, you can eat a few bites and be satisfied!
Ingredients
- 1 can (about 13 1/2 Oz. Size) Coconut Cream
- 8 ounces, weight Cream Cheese
- ½ cups Plus 2 Tablespoons Swerve Sweetener
- 1 teaspoon Vanilla Extract
- ¼ teaspoons Xanthan Gum
- ½ cups Diced Strawberries
Preparation
Combine coconut cream and cream cheese in a bowl and mix with a hand mixer or a stand mixer until the cream cheese chunks are evenly distributed. Add the swerve, vanilla, and xanthan gum and mix until combined.
Fold in strawberries with a spatula. Pour mixture into a loaf pan and freeze for 2 hours.
Note: If you leave this in the freezer for more than 2 hours, it will become very hard to scoop. Leave it out of the freezer for 30 minutes before serving.
