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Strawberry Ice Cream

Recipes   Gluten Free     Sweets     The Classics    

Strawberry Ice Cream


  • 1 cup whole milk (very cold)
  • 3/4 cup Swerve Confectioners
  • 2 cups heavy whipping cream (very cold)
  • 1 tbsp vodka
  • 2 ½ tsp pure vanilla extract
  • ½ tsp almond extract
  • 1 lb strawberries (leaves trimmed and sliced)


  1. Puree strawberries in a food processor or blender
  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.
  3. Create an ice bath by filling a large bowl with ice cold water, then place a medium bowl in the larger bowl.
  4. Add whole milk and Confectioners Swerve and whisk for about two minutes until Swerve dissolves.
  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.
  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.
  7. Once ice cream is made, gently mix ice cream with spatula to ensure strawberries are completely combined.
  8. Place ice cream mixture in freezer safe, rectangular container.
  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.

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Nutrition Facts

Serving Size about 1/2 cup

Servings 8

Calories 250
Total Fat 23g
Total Saturated Fat 14g
Cholesterol 85mg
Sodium 30mg
Total Carbs 22g
Dietary Fiber 2g
Sugars 7g
Swerve 14g
Protein 3g
Net Carbs: 7g