Ingredients
- 2 cups frozen strawberries
- 1 cup heavy whipping cream
- 2 tablespoons monk fruit sweetener
- Fresh strawberry slices, optional
- Sugar-free chocolate drizzle, optional
- Chopped nuts, optional
- Unsweetened coconut flakes, optional
Instructions
- Place the frozen strawberries into a high-powered blender or food processor.
- Add the monk fruit sweetener and heavy whipping cream.
- Blend until the mixture becomes smooth and creamy, scraping down the sides as needed.
- Serve immediately for a soft-serve texture.
- For firmer ice cream, transfer the mixture to a freezer-safe container and freeze for 1 to 2 hours.
- Let the ice cream sit at room temperature for 5 minutes before scooping if frozen solid.
- Serve in bowls or cones with optional toppings if desired.
Notes
- Frozen strawberries work best for a thick and creamy texture.
- Use full-fat coconut cream for a dairy-free version.
- Store in an airtight container in the freezer for up to 2 weeks.
- Homemade ice cream freezes firmer than store-bought versions because it contains no preservatives.
- Add vanilla extract or cocoa powder for extra flavor variations.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Blending
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 serving
- Calories: 140
- Sugar: 3g
- Sodium: 20mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 40mg
