Ice Cream without gluten or added sugars…..
It wouldn’t be hard to guess that my favorite desserts are sweet and creamy, and cold, and melty… yes, ice cream is a treat I don’t even like to think of going without! The problem is that the low carb versions still have ingredients in them that I would rather steer clear of, so this is my first attempt at a sugar-free ice cream. It is extremely simple and sweetened only with strawberries and Stevia powder. I will admit that the Stevia is an acquired taste, but I know that eating sugar is something I want to avoid for a number of reasons, so I am acclimating myself to using Stevia as a sweetener. My son likes it, but my husband can’t quite get used to the taste, and will add other things on top of his ice cream or cheesecake, to help mask the flavor.
The original recipe is here. If you like using Stevia as a sweetener, this should be right up your alley! This recipe also uses raw organic eggs, which doesn’t bother us in the least, but you could try a substitute if you are squeamish about using them raw, or heat the eggs into a custard first…. but what appealed to me about this treat, is that it is super-duper FAST! No cooling of custard to fool with. I did change the recipe to 3 C of heavy cream instead of the mix of light cream and milk, in order to avoid the milk sugars as much as possible. I am not sure as I would go so far as to say this would be considered “healthy” ice cream, but it is Gluten Free and free from added sugars. I think next time I will jazz up the pale color with a little beet juice!
Stevia Strawberry Ice Cream
- 2 Organic eggs, raw and beaten
- 2 C Heavy Cream plus 1 C more to puree berries
- 1/2 tsp Stevia powder (this may vary depending on what form of Stevia you use, definitely start with less and add to taste)
- 1/2 tsp vanilla extract
- 2 C frozen Strawberries
Combine eggs, cream, Stevia and vanilla in a bowl. Use a blender (I like my Ninja) to chop the frozen strawberries, using a little extra cream to loosen them a bit. When the berries seem incorporated into the cream and are the consistency that you would like in your ice cream, add the egg mixture and blend thoroughly. The mixture will be a bit stiff because of the frozen berries. If you don’t have an ice cream freezer, you could probably dish this up now as a soft serve, but I chilled it for about 20 minutes in my Cuisinart Ice Cream maker. (I LOVE that gadget!) Keep in freezer and use within a few days for freshness. If your ice cream freezes too hard, just thaw for 30 seconds at a time in the microwave to loosen it up.