Ingredients
Units
Scale
for the crumb topping:
- 3/4 cup blanched almond flour (I use this brand)
- 3 tablespoons whey protein (get it here)
- 2 tablespoons powdered sweetener (I use this brand)
- 1 tablespoon, plus 2 teaspoons butter or coconut oil, melted
- 1 tablespoon unsweetened almond milk
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon sea salt (I only use this brand) Code PEACE for 15% off
- 5 to 10 drops liquid stevia, more to taste (get it here)
for the ice cream:
- 3/4 cup quartered strawberries
- 1/2 cup powdered sweetener (I use this brand)
- 2 large egg yolks, room temperature
- 1 cup mascarpone cheese, room temperature
- 1/2 cup creme fraiche
- 1 1/2 cups heavy cream or full-fat coconut milk
- 1/2 cup unsweetened almond milk
- 1 1/2 teaspoons pure vanilla extract (I use this brand)
- 1/2 teaspoon xanthan gum (get it here)
Instructions
for the crumb topping:
- Spread the almond flour out across a rimmed baking sheet and bake for 5 minutes at 400°F.
- Place the toasted almond flour, whey protein, monkfruit, butter, almond milk, vanilla extract, salt and stevia in a bowl and mix until well combined. Make chunks by pressing bits of the dough together with your fingertips. Chill in the refrigerator for 30 minutes.
for the ice cream:
- Using a high powered blender or food processor, puree the strawberries and set aside.
- Using an electric mixer, beat the monkfruit and egg yolks together until light and well combined.
- Add in the mascarpone, and creme fraiche and beat until smooth.
- Add the heavy cream, almond milk, vanilla extract and xanthan gum. Taste, and add more sweetener, if desired.
- Pour the ice cream mixture into an ice cream maker (I use and love this one) and process according to the manufacturers instructions. This could take 30 to 90 minutes, depending on the ice cream maker being used.
- Once the ice cream is done, transfer it to a large freezable container, like the loaf pan pictured. Fold in 3/4 of the crumb mixture and swirl through some of the pureed strawberries.
- Drizzle the rest of the strawberry puree on top and sprinkle over the remaining crumb mixture. Place in the freezer for 1 to 2 hours and allow to set.
- Once you remove the ice cream from the freezer, allow it to sit on the counter to soften just slightly before enjoying.
- Prep Time: 120 minutes
- Cook Time: 30 minutes
- Category: Dessert Recipes
- Method: Churned
Nutrition
- Calories: 383
- Fat: 38g
- Carbohydrates: 4.6g
- Fiber: 1.3g
- Protein: 6.3g