This was amazing! I tweaked the strawberries to mixed berries and did not have enough whipping cream (I made a 2.5 batch) and it still turned out so great. Sweet and tart. I did not have xanthan gum and do not drink alcohol, but it was all great in the end. Also, I used xylitol.
I broke down and just bought an ice cream maker with built-in compressor. I've made strawberry and peach ice cream Philadelphia style, lemon ice-cream French style (custard base), strawberry sorbet, and chocolate using one of your recipes. With the exception of the chocolate, which by the way was far better than any of the low carb chocolate ice cream I've found at the store including Rebel. I've just been using the recipes in the book that came with the machine and substituting allulose for sugar. I'm not sure why but the hardness has varied with each flavor. The strawberry has remained scoopable. After a few days the chocolate hardened some but I just did what I'd been doing now for years with Rebel ice cream.....put it in the microwave on defrost ....usually for 30 seconds or less. None of has gotten as hard as the commercial stuff. Whenever a softer result is desired I've just been defaulting to 100% allulose. I started doing this with fruit jams. My first attempt at a jam using Swerve was rock hard and unusable when I took it from the refrigerator the next day. With allulose it comes out just right and stays that way. Alllulose has worked well for making simple syrup as well. Boca Sweet costs almost twice as much as allulose. Swerve of course is the least expensive of the three so I use it as much as practical. For my strawberry I used locally fresh picked berries that were being sold at a table setup outside the store. That's an option previously unavailable to me, and those strawberries put what they sell at grocery stores to shame. You can be sure that whatever fruit flavor ice cream you buy in the store is going to scrimp on the fruit and be but a pale imitation of what you can make yourself even if you have to buy your fruit at the grocery store.
Strawberries are just now coming in here, this is going to be my most made recipe for the next couple weeks!! Thanks as always for keeping us motivated and watching our health!!
Love it! I'm usually not a strawberry ice cream person but it's because I've never had one that was home made. Funny story: as I was watching this video, my husband walked by at the moment you were showing your cookbook and said "hey, we have that book". I was like "WHAAAAT??? I've been following her for a long time and didn't know we had her book?!?!?!" 😂😂 Needless to say, I took it and bookmarked a whole bunch of recipes 😁
In a single word, YUMMY! Carolyn, I cannot wait to make this Keto Strawberry ice cream!! Thank you again for bringing us this delicious low carb recipe. 🥰👍🏻❤️
It’s winter here in Melbourne, but after receiving your email re the ice cream truck …….that didn’t stop me making your delicious maple and walnut - no churn - ice cream …..yummmmm. Going out tomorrow to buy frozen strawberries (no fresh right now) to give this a go ……….yay ….. 😋😋
Hola ya compre bocha para hacer esta receta me gusta mucho la nieve sobre todo de fresas y a mis ñietos también la hare para ellos y para mi gracias por tus recetas saludables saludos desde Fort worth TX
Hola Carolyn, me encanta tu canal y he hecho varias de tus recetas 😋 muchas gracias Esa receta con que se puede sustituir los lácteos? Te agradezco mucho tocaya.
Would this recipe work with flavors other than strawberries? I was thinking adding some maple flavoring and walnuts to the sour cream. Would I need additional liquid of some kind for the sour cream, to make it work?
Thanks I sometime use the hwc with condense milk but I’m definitely going to try the sour cream . Thanks 🙏 for so many awesome recipes!! I appreciate you so much
I have a challenge for you. I can't have any of the dairy. I am so so limited in what I can eat. So I love ice cream and would like not to go off like I do at times. I am thinking of almond milk from the store and egg yolks. Any idea's or would you love to come up with one for those of us who are so limited in what we can have. You are so good, I would love to see if you can come up with something for us. Thanks.
Almond milk is too thin, and doesn't have a high enough fat content. You will need to add fat in the form of egg yolks, and possible even some almond butter.
@@JoniBonnette Hi! The ketogenic woman here on YT has an ice cream recipe that might work for you. I think it's in her Ninja Creami video. If I remember correctly she just used butter, eggs and water. Check her out!
Please!! Love how brilliant you are. The Bocha Sweet is pronounced like Spanish (ie: Bo-cha), not the Italian (Bo-ka). It is made from the Japanese Kabocha pumpkin (ka-bo-cha). Thanks!! Use lots of your recipes. Always amazing! Thanks for all your content.
Sheila: How brilliant you are too!😮 You know how to pronounce the word bocha, but I bet you have no idea how this “supposedly healthy” sugar is really processed. Haven’t you? Well, they claim it’s jus from the Japanese pumpkin, but not … I did my research and the final product is just XYLITOL, I was also very naive I believed their claims,, because at the time I was using it, they didn’t have the word XYLITOL on the ingredients, I think when people started complaining about health issues {gastrointestinal} perhaps the Food and Drug Administration, Forced them to print the word XYLITOL on the package
Sorry Carolyn you weren't very clear about the first batch of sweetener that you added with the strawberries. Is it 1/3 cup combination of allulose or bocha sweet and Swerve or just 1/3 cup allulose or bocha sweet?
Boca Sweet costs almost twice as much as allulose so I just use 100% allulose. So far I've just been using the recipes in the book that came with my ice cream machine and substituting allulose for sugar though I've used Carolyn's chocolate recipe. I've made both Philadelphia style and custard base versions. I'm finding that the hardness varies with the particular type and style of ice cream. None of it has been as hard as a 100% swerve version and none of it has been as hard as the Rebel I was buying at the store. For me though it's not a big issue.....if it's harder than I like I just put it in the microwave on defrost for 15 to 60 seconds, depending on the amount.
Hi Carolyn, approaching mid winter here but it's sooo long since I had icecream and I have lots of last season's strawberries in the freezer. Can I sub xylitol for the allulose or bocha sweet (I can't get those) to keep it scoopable? I don't use it often because of the dogs but I'm happy not to share my icecream with them. 😁
@@LOADING...o.o.o no. Why would it be? Sugar is highly damaging and highly addictive. People underestimate just how bad it is for them, and especially those of us with Diabetes. For anyone to suggest that we would be better off with sugar is just misinformed.
Pls promised me the vodka will work this time I alrready make a few ice cream recipies with vodka and didnt work only if take out of freezer on time and we have to eat it all at once , next day is hard rock 😢
If I don’t have allulose or bochasweet can I use regular erythritol and make these into frozen yogurt bars? That way if it ends up hard that kind of works right?
It may be rock hard but I haven't tried anything with yogurt so I can't say for sure. When I used it to make jam it was rock hard and unusable when I took it out of the refrigerator the next day. With ice cream you can usually soften it with a little time in the microwave on defrost.
![[Live สด] การออกรางวัลสลากกินแบ่งรัฐบาล งวดวันที่ 16 พฤศจิกายน 2567](http://i.ytimg.com/vi/wPd7VFfWHIA/mqdefault.jpg)
This was amazing! I tweaked the strawberries to mixed berries and did not have enough whipping cream (I made a 2.5 batch) and it still turned out so great. Sweet and tart. I did not have xanthan gum and do not drink alcohol, but it was all great in the end. Also, I used xylitol.
I broke down and just bought an ice cream maker with built-in compressor. I've made strawberry and peach ice cream Philadelphia style, lemon ice-cream French style (custard base), strawberry sorbet, and chocolate using one of your recipes. With the exception of the chocolate, which by the way was far better than any of the low carb chocolate ice cream I've found at the store including Rebel. I've just been using the recipes in the book that came with the machine and substituting allulose for sugar. I'm not sure why but the hardness has varied with each flavor. The strawberry has remained scoopable. After a few days the chocolate hardened some but I just did what I'd been doing now for years with Rebel ice cream.....put it in the microwave on defrost ....usually for 30 seconds or less. None of has gotten as hard as the commercial stuff.
Whenever a softer result is desired I've just been defaulting to 100% allulose. I started doing this with fruit jams. My first attempt at a jam using Swerve was rock hard and unusable when I took it from the refrigerator the next day. With allulose it comes out just right and stays that way. Alllulose has worked well for making simple syrup as well. Boca Sweet costs almost twice as much as allulose. Swerve of course is the least expensive of the three so I use it as much as practical.
For my strawberry I used locally fresh picked berries that were being sold at a table setup outside the store. That's an option previously unavailable to me, and those strawberries put what they sell at grocery stores to shame. You can be sure that whatever fruit flavor ice cream you buy in the store is going to scrimp on the fruit and be but a pale imitation of what you can make yourself even if you have to buy your fruit at the grocery store.
Love your recipes your the first I go to look for recipes
I made this 2 days ago and it's delicious! Thank you Carolyn!
Strawberries are just now coming in here, this is going to be my most made recipe for the next couple weeks!! Thanks as always for keeping us motivated and watching our health!!
Can I use this recipe in my ice cream maker?
*I can't wait to try this recipe and satisfy my ice cream cravings in a low-carb way. Thanks for sharing!*
To avoid crystallization, you can use xantam gum instead of vodka.
Yeh I thought just usin allulose sorted that issue out. Or even putting some parch paper on top then lid on the tub.
How much did you add?
How much?
This is delicious better than any store bought ice cream! Amazing summer treat! Thank you!
Love it! I'm usually not a strawberry ice cream person but it's because I've never had one that was home made. Funny story: as I was watching this video, my husband walked by at the moment you were showing your cookbook and said "hey, we have that book". I was like "WHAAAAT??? I've been following her for a long time and didn't know we had her book?!?!?!" 😂😂 Needless to say, I took it and bookmarked a whole bunch of recipes 😁
Haha! Fabulous... glad you "discovered" me!
Funny, I've done that with cookbooks. Made me smile.
Easy so sweet
Quiero felicitarte por esta receta ya la hice y esta super buena tks
I just found your channel!!! Thank you for being here!!!
Thanks for sharing another great recipe with us!😀👍😋 Have a blessed weekend! 💜 🙏✌️🌞💐🎶
I saw this in your book and I was going to make it. Glad to see the revision. Book is awesome btw Carolyn Thank you so much ❤️🙂
Hope you like it!
all i have is blueberries. gonna try it though... thanks for another great video.
In a single word, YUMMY! Carolyn, I cannot wait to make this Keto Strawberry ice cream!! Thank you again for bringing us this delicious low carb recipe. 🥰👍🏻❤️
You are so welcome!
I just put this into my freezer and I can’t wait to have some! The spatula remnants were delicious! LOL
Thanks Carolyn for another awesome recipe!
You are so welcome!
@@AllDayIDreamAboutFood DELICIOUS!!!! I will be making this often. So easy to make and it really is “summer” as you said.
It’s winter here in Melbourne, but after receiving your email re the ice cream truck …….that didn’t stop me making your delicious maple and walnut - no churn - ice cream …..yummmmm. Going out tomorrow to buy frozen strawberries (no fresh right now) to give this a go ……….yay ….. 😋😋
Great to hear!
Looks great. On my menue. I had a look at the Keto ice cream in the supermarket and it had more carbs than Haagen Dazs. !!
Hola ya compre bocha para hacer esta receta me gusta mucho la nieve sobre todo de fresas y a mis ñietos también la hare para ellos y para mi gracias por tus recetas saludables saludos desde Fort worth TX
I always watched your channel and I tried all your cookies recipes. They all really good! You deserve one million subscribers madam😊
Thank you so much 😀
Wondering if this will work well in the Ninja Creami?
This is amazing!! Thank you!!
You're so welcome!
Would you make a video on le mon ice cream. That scoopable like the one that you did here. I'd really appreciate it. Thanks
Thank you
Hola Carolyn, me encanta tu canal y he hecho varias de tus recetas 😋 muchas gracias
Esa receta con que se puede sustituir los lácteos? Te agradezco mucho tocaya.
Would this recipe work with flavors other than strawberries? I was thinking adding some maple flavoring and walnuts to the sour cream.
Would I need additional liquid of some kind for the sour cream, to make it work?
Hi there superlady!
Do the sweetners need to be powdered ? can I use granulated xylitol with powdered erythritol
Thanks I sometime use the hwc with condense milk but I’m definitely going to try the sour cream . Thanks 🙏 for so many awesome recipes!! I appreciate you so much
You are so welcome!
Great video :) learned a lot… thank you again for sharing 🥰 Subscribed!
Thanks for the sub!
Can we use no flavor gelatin in place of the vodca or xanthum gum? And how much would you recommend?
I have a challenge for you. I can't have any of the dairy. I am so so limited in what I can eat. So I love ice cream and would like not to go off like I do at times. I am thinking of almond milk from the store and egg yolks. Any idea's or would you love to come up with one for those of us who are so limited in what we can have. You are so good, I would love to see if you can come up with something for us. Thanks.
Maybe coconut cream/milk?
@@sandym.6389 sorry I forgot to mention that. I can't have coconut milk or any part of a coconut. But I can have almond milk.
Almond milk is too thin, and doesn't have a high enough fat content. You will need to add fat in the form of egg yolks, and possible even some almond butter.
@@AllDayIDreamAboutFood thank you for getting back to me. I will have to work on that one.
@@JoniBonnette Hi! The ketogenic woman here on YT has an ice cream recipe that might work for you. I think it's in her Ninja Creami video. If I remember correctly she just used butter, eggs and water. Check her out!
Can I use quality Greek yogurt (walmart brand) in place of sour cream?
Is it possible to make a keto peanut butter cup ice cream using this technique?
I'd really appreciate measurements in grams. Tyvm!
Must clean out the freezer so I can make this!
Can I use plain Greek yogurt instead of sour cream?
Please!! Love how brilliant you are. The Bocha Sweet is pronounced like Spanish (ie: Bo-cha), not the Italian (Bo-ka). It is made from the Japanese Kabocha pumpkin (ka-bo-cha). Thanks!! Use lots of your recipes. Always amazing! Thanks for all your content.
Sheila: How brilliant you are too!😮 You know how to pronounce the word bocha, but I bet you have no idea how this “supposedly healthy” sugar is really processed. Haven’t you? Well, they claim it’s jus from the Japanese pumpkin, but not … I did my research and the final product is just XYLITOL, I was also very naive I believed their claims,, because at the time I was using it, they didn’t have the word XYLITOL on the ingredients, I think when people started complaining about health issues {gastrointestinal} perhaps the Food and Drug Administration, Forced them to print the word XYLITOL on the package
Sorry Carolyn you weren't very clear about the first batch of sweetener that you added with the strawberries. Is it 1/3 cup combination of allulose or bocha sweet and Swerve or just 1/3 cup allulose or bocha sweet?
It's all BochaSweet.
@@AllDayIDreamAboutFood Thank you!
Boca Sweet costs almost twice as much as allulose so I just use 100% allulose. So far I've just been using the recipes in the book that came with my ice cream machine and substituting allulose for sugar though I've used Carolyn's chocolate recipe. I've made both Philadelphia style and custard base versions. I'm finding that the hardness varies with the particular type and style of ice cream. None of it has been as hard as a 100% swerve version and none of it has been as hard as the Rebel I was buying at the store. For me though it's not a big issue.....if it's harder than I like I just put it in the microwave on defrost for 15 to 60 seconds, depending on the amount.
Carolyn! Yummy yum yum! It's 96 degrees today. Gotta make it. 😃 ..................... 😎👍👍
Hope you enjoy
Hi Carolyn, approaching mid winter here but it's sooo long since I had icecream and I have lots of last season's strawberries in the freezer. Can I sub xylitol for the allulose or bocha sweet (I can't get those) to keep it scoopable? I don't use it often because of the dogs but I'm happy not to share my icecream with them. 😁
Yes, xylitol is your best option for a sub!
Watching 👀 you make keto strawberry ice cream while I eat my Keto brand strawberry ice cream...isn't it ironic, don't you think...like rain...
Can you use cream cheese?
You're welcome to try!
Bocha sweet powder or granular ?
& second one (sweetner)
Swerve powder or granular?
It's all in the printable recipe! :)
I find xylitol makes a good scoopable ice cream.
But xylitol does tend to spike blood sugar a bit... I wouldn't suggest it as your only sweetener. Just fyi!
I dont use/drink alcohol...what else will give the same effect as the vodka
Nothing really so you can just try skipping it.
Why don't you?
Use allulose as sweetener and try 1/2 tsp of xanthan gum. Mix well.
I need one for a mini ice cream maker I bought it at Walmart for 11.00 which is cheap right now
Thanx God i find you!!!😁
Is it icy?
Did you watch the video?
Thanks 🍓🍓🍓🍓🍨🍨🍨🍨
Most welcome 😊
Can you taste the alcohol?
Not at all. It amounts to 1 tsp per serving.
Isn't it sweetener worse than sugar?
@@LOADING...o.o.o no. Why would it be? Sugar is highly damaging and highly addictive. People underestimate just how bad it is for them, and especially those of us with Diabetes. For anyone to suggest that we would be better off with sugar is just misinformed.
😋😋😋😋😋😋😋😋
Pls promised me the vodka will work this time I alrready make a few ice cream recipies with vodka and didnt work only if take out of freezer on time and we have to eat it all at once , next day is hard rock 😢
If I don’t have allulose or bochasweet can I use regular erythritol and make these into frozen yogurt bars? That way if it ends up hard that kind of works right?
It may be rock hard but I haven't tried anything with yogurt so I can't say for sure. When I used it to make jam it was rock hard and unusable when I took it out of the refrigerator the next day. With ice cream you can usually soften it with a little time in the microwave on defrost.
What is a substitute for sour cream, Greek Yogurt, cream cheese, cottage cheese, etc.? I do not like any of these.
Sucks for you then, those are delicious 😂
Woo hoo
Soooooo....the recipe: awesome!!! But....your freakin arms? OUTSTANDING!!!! 👏👏👏👏
😊 thank you
Delicioso i did , fantastic
Ummmmm, Smirnoff strawberry-flavored vodka...
Oh dang now thats something I'd like to try.
Whaddaya do to get your shoulders and pipes so nice and cut?
Damn, nice arms!