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Keto Strawberry Ice Cream Bars- Sugar Free.
\nThis is a great recipe that's simple to make and healthy without any added sugar.
\nWith a couple of simple switches this recipe can altered to suit a paleo, dairy free or vegan diet as well. This isn't just for the kids either- I've been enjoying these as a sweet treat after dinner.
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Sweetener
\nYou have a few choices when it comes to the ingredients in this recipe. You can simply use your sweetener of choice and adjust the amount to suit your own taste. While xylitol will give you a more fudgy ice cream texture without crystalizing, in this recipe a little icy texture is not a bad thing at all. It can also help you remove your bars from their molds more easily.
\nIf you want to use conventional sugar or coconut sugar, simply switch out the sweetener in the recipe for the same amount. Remember that coconut sugar and conventional sugar will add carbs to the recipe.
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Ingredient switches to suit your dietary requirements/taste
\nYou can switch the ingredients around to suit your taste or dietary requirements. To make Keto Strawberry Ice Cream Bars dairy free, simply switch the pure/heavy cream for coconut cream, coconut milk or almond milk and the yogurt for a dairy free yogurt such as coconut yogurt.
\nIf you want to make this recipe to create creamy pots of ice cream instead of ice cream pops, I recommend you make a couple of changes to the recipe. Because you want a creamier texture I would definitely add 1/2 teaspoon of guar gum to prevent your ice cream from crystallizing. See the notes below for when to add this.
\nTo make your ice creams less calorific you could switch the pure/heavy cream for almond or coconut milk. Note that this will make your ice creams less creamy and more icy.
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Ice Cream Molds
\nYou may have noticed that I used wooden sticks in my ice cream bars. The reason I do this is that the plastic sticks that come with the molds don't adhere to the ice cream. I allow the ice cream to freeze for about 3 hours and then slide them in. If you do it immediately the sticks won't stay in position and will drop to the bottom of the mold.
\nI also like to make ice cream in pop up molds for variation and ease. With all of your molds, you may need to run briefly under hot water to remove your ice cream. Don't do it for too long or the ice cream will melt. This recipe also makes ice cream pots but you may want to add some guar gum if you are after a softer texture.
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Varying volume amount to suit your mold
\nAs all molds are different sizes, different volumes are required to make each batch. If you are concerned I suggest you measure one of your molds and multiply it by the number of your molds to work out how much you need. Unless your volume is a lot more than specified in the recipe, there's no need to tweak the ingredients used in the recipe but simply add a little more cream or yogurt.
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Prep Time:10 minutes
\nFreezing Time:12 hours
\n\nIngredients
\n- 250 grams hulled strawberries fresh or frozen
- 2 tablespoons water
- ⅓ cup monk fruit or sweetener of choice
- 175 mls pure cream/heavy cream or nut milk for a paleo/vegan option
- 250 grams Greek yogurt sugar free or yogurt of choice including coconut yogurt
- A dash of vanilla extract sugar free
Instructions
\n- In a medium saucepan combine the strawberries, sweetener and water and bring slowly to a gentle boil. Simmer gently until strawberries are soft or for about 20 minutes and the water reduces and thickens. Mash the berries well removing lumps and allow to cool slightly.
- Once berries have sufficiently cooled, stir in the yogurt and pure/heavy cream, whisking well to blend. Pour mixture into ice cream molds of choice.
- If using wooden icy pole sticks in lieu of plastic ones in your ice cream molds, freeze the bars for about 2-3 hours then push a wooden stick into the ice cream before returning to the freezer. Freeze until firm. I generally leave them for about 12 hours or more. To remove bars, run under hot running water for a few seconds before pulling your ice cream out of the mold.
