KETO STRAWBERRY ICE CREAM

INGREDIENTS:

• 3 tbsp Unsalted butter
• 3 cups Heavy cream (divided into 2 cups and 1 cup)
• 1/3 cup Besti Powdered Monk Fruit Allulose Blend
• 1 tsp Vanilla extract
• 1 cup Unsweetened almond milk (or unsweetened coconut milk beverage)
• 1/4 cup ChocZero Strawberry Jam Preserves
• 8 oz Strawberries (hulled)

INSTRUCTIONS:

1. Melt the butter in a large saute pan or skillet (not a saucepan!) over medium heat.
2. Add powdered Besti and 2 cups (473 ml) of heavy cream. Bring to a boil, then reduce to a simmer. Simmer for 30-45 minutes, stirring occasionally, until the mixture is thick (like condensed milk), coats the back of a spoon and volume is reduced by half. It will also pull away from the pan as you tilt it. (This will go faster if you use a larger pan.)
3. Pour the condensed milk into a large blender and allow to cool to room temperature. Stir in the vanilla extract.
4. Add the almond milk, remaining heavy cream, and ChocZero strawberry jam. Puree until smooth. Add the strawberries. Pulse a few times, until mostly smooth but some very small strawberry pieces remain. (Or you can puree completely if you prefer.)
5. Refrigerate the mixture for at least 4 hours or overnight. (You can skip this step if you really want to, but the texture will be better if you chill it.)
6. Transfer the mixture to your ice cream maker and churn according to manufacturer’s instructions, or until the ice cream is the consistency of soft serve. (Mine takes about 20-25 minutes.)
7. Enjoy immediately, or for firmer, scoopable ice cream, transfer to a freezer container and freeze for 2-4 hours, until firm.

RECIPE NOTES

Serving size: 1/2 cup