Step 1

Puree strawberries in a food processor or blender

Step 2

Place pureed strawberries in a saucepan over medium heat; cook for about 10 minutes and stir occasionally reduced by 1/3. Set aside to cool, if necessary, place in fridge while ice cream churns.

Step 3

Create an ice bath by filling a large bowl with ice cold water, then place a medium bowl in the larger bowl.

Step 4

Add whole milk and Swerve Confectioners and whisk for about two minutes until Swerve dissolves.

Step 5

Add heavy whipping cream, vodka, almond extract, and vanilla extract to milk/Swerve mixture. Whisk for about 5 minutes until the liquid is ice cold.

Step 6

Pour mixture into ice cream maker and follow manufacturer instructions. After 25 minutes of churning, add cooled strawberry puree into ice cream maker and churn for 5-10 more minutes.

Step 7

Once ice cream is made, gently mix ice cream with spatula to ensure strawberries are completely combined.

Step 8

Place ice cream mixture in freezer safe, rectangular container.

Step 9

Serve immediately for soft serve style or place in freezer for 2-5 hours before serving.

Note: If the ice cream sits in the freezer overnight, take it out of the freezer for 15-30 minutes before scooping.

Makes about 8 servings.