Sugar Free Strawberry Ice-Cream

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What can be better than a Strawberry ice cream on a hot summer day? Of course the guilt free refined sugar free Strawberry ice cream! 

I love ice cream, but I have not been having much since I adopted the sugar free diet. When I found out I can get an ice cream maker for my KitchenAid stand mixer, I immediately popped into my nearest department store and got myself one without hesitation! It took me a few months to actually make any ice cream and below is one of my invented recipes. 

Don’t worry if you do not have an ice cream maker, please check below one of the methods to make ice cream without an ice cream maker. 


300ml double cream
300ml whole milk
1 vanilla pod, cut in half lengthways, seeds scraped out to save for later. Alternatively, use 2 tsp vanilla bean paste

6 large organic egg yolks
300g ripe strawberries
200g ripe raspberries
1 large very ripe banana (you can add one more banana if you would like it sweeter)

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  1. Pour the cream and milk in a saucepan and stir in the vanilla pod and seeds. Bring the mixture to boil, then immediately remove from the hob to cool down. 
  2. Whisk the egg yolks in a large bowl until pale. Then slowly pour in a small amount of cream/milk mixture bit by bit. Please do not pour the mixture too quickly as you do not want to make scramble eggs!  When thoroughly combined, return the mixture to the saucepan and set over a very low heat. 
  3. Continue to stir for about 5 minutes until the custard turns thick enough. To check the custard is the correct texture, you can put a spoon on the mixture and see if it is thick enough to coat the back of the spoon. 
  4. Remove the saucepan from the hob, pick out vanilla pod and pour the custard into a clean bowl. To prevent a skin forming on the top, you can cover the surface with cling film. Put the bowl into the fridge to cool down. 
  5. Put the strawberries, raspberries and banana in a food processor and blend to a purée.
  6. Put the cooled custard and the purée into a pre-chilled ice cream maker. Churn until very thick (this could take up to 30 minutes). If you are making the ice cream in advance, pour the ice cream into an air tight container and keep in the freezer.  Remove the ice cream from the freezer and leave to stand at room temperature for 5-10 minutes before serving (or put the ice cream in the fridge about 1 to 2 hours before serving). Alternatively, you can immediately serve with fresh strawberries or raspberries (or simply melt some raw cacao and pour on to the ice cream with some crushed peanuts). 

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Making ice cream without an ice cream maker

  1. Prepare your ice cream mixture as per steps 1 to 5 above.
  2. Half fill a large mixing bowl with ice cubes. Then pour the ice cream mixture into a smaller bowl. Nestle the smaller bowl inside the large mixing bowl, make sure the ice cubes cannot escape into the ice cream mixture.  
  3. Use the hand mixer to beat the mixture for 10 minutes. If you don’t have a hand mixer, you can use a whisk. The mixture should be cold to touch even though it has not yet turned into ice cream yet. 
  4. Move bowl set into the freezer for 45 minutes.
  5. Beat the mixture for another 5 minutes, this time the ice cream should look similar to a soft serve ice cream. 
  6. Remove the small bowl from the large bowl, and cover the top with cling film touching the surface of the ice cream. Freeze for an additional 2 hours before serving. 

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