We all scream for keto ice cream! This no-churn strawberry ice cream recipe is an easy way to stay cool this summer. Low carb and sugar-free, it takes only 5 ingredients and 20 minutes to make.
Place the strawberries and the BochaSweet in a blender or food processor. Blend until almost pureed but some chunks still remain.
In a large bowl, whisk together the sour cream, vanilla extract, and strawberry mixture until thoroughly combined.
In another large bowl, whip the cream with the powdered Swerve until it holds stiff peaks. Gently fold the whipped cream into the strawberry mixture until just a few streaks remain.
Transfer to an airtight container and freeze until firm, at least 6 hours.
This ice cream will freeze quite hard the longer it sits in the freezer. To offset the iciness, you can add a few tablespoons of vodka to the strawberry mixture.
By Carolyn Ketchum of All Day I Dream About Food