Keto Strawberry Ice Cream: Your New Favorite Low-Carb Delight

Instructions

1. 1

   Place the strawberries and 1/4 cup of the sweetener in a high-speed blender and process a few times until almost pureed. Add the cream cheese and blend until thoroughly combined then add the coconut cream (and vodka, if using) and blend until creamy.

2. 2

   Meanwhile, add the heavy whipping cream and the remainder of the sweetener to a large chilled bowl and whip until stiff peaks form. Fold into the blended coconut milk mixture until just combined.

3. 3

   Scrape the ice cream into a freezer container. Place container in the freezer and give the ice cream a good stirring every 30 minutes for the first 2-3 hours, then every hour for the next 2 hours.

4. 4

   Allow ice cream to sit out at room temperature for about 15 minutes to thaw out slightly before scooping.