Keto Strawberry Shortcake Ice Cream Balls
These tasty Keto Strawberry Shortcake Ice Cream Bon Bons will remind you of the classic ice cream truck version - only healthier and even more delicious! Low carb, Atkins, gluten free and grain free.
These tasty Keto Strawberry Shortcake Ice Cream Bon Bons will remind you of the classic ice cream truck version - only healthier and even more delicious! Low carb, Atkins, gluten free and grain free.
- 1 teaspoon vanilla extract
- 3 tablespoons butter melted
- 4 egg yolks
- 2 cups heavy whipping cream
- 1 cup unsweetened vanilla almond milk
- 1 cup superfine blanched almond flour
- 1 cup granulated erythritol sweetener
- 1 cup hulled strawberries
- 1/4 cup granulated erythritol sweetener
- 1/2 teaspoon strawberry extract
- 3 cups low carb strawberry ice cream soft enough to scoop
- 1 cup mixed shortbread crumbs (see instructions below)
- Carbohydrate 1.61567291666849 g
- Cholesterol 209.904895839874 mg
- Fat 23.5620272941341 g
- Fiber 0 g
- Protein 2.67818354169252 g
- Saturated Fat 13.9392341682293 g
- Serving Size 1 1 serving (59g)
- Sodium 61.5630000175225 mg
- Sugar 1.61567291666849 g
- Trans Fat 1.28489512517274 g
- Calories 227 calories
Step-by-step
- Combine cream and almond milk in a medium microwave safe bowl.
- Microwave for 2 minutes.
- Add vanilla, sweetener and egg yolks to heated cream and stir until combined.
- Microwave for one minute. Stir.
- Microwave for 30 seconds, stir.
- Microwave for another 30 seconds, stir. (Don't try to do this all in one step or you'll end up with sweet scrambled eggs - alternatively you could heat it in a saucepan until thickened.)
- Strain into a chilled bowl to get any lumps out and chill in the freezer for 15 - 20 minutes until cold.
- Meanwhile, blend your strawberries in a food processor or magic bullet until slightly chunky.
- When your custard mixture is chilled, pour it into an ice cream maker and follow the manufacturer's instructions.
- When the ice cream is at a soft serve consistency, slowly pour in your strawberry mixture.
- Spoon into a container, cover, and freeze until firm enough to scoop.
- Preheat the oven to 325 degrees (F)
- In a medium bowl, combine the melted butter, almond flour, and sweetener.
- Stir with a fork until well mixed and crumbs form.
- Transfer approximately half of the mixture to a separate bowl.
- Add the strawberry extract (and red food coloring if using) to one of the bowls and mix well.
- Line a small cookie sheet with parchment paper.
- Press the strawberry flavored mixture into one side of the pan, and the plain mixture into the other side of the pan.
- Bake the shortbread for 10 - 12 minutes or until just golden.
- Remove from the oven and cool for 15 minutes.
- Break up into large crumbs and combine them.
- Store in an airtight container or bag in the refrigerator for up to one week, or in the freezer for up to three months.
- Scoop the ice cream into 18 two-inch balls with a small scoop. Place the ice cream balls on a cookie sheet lined with parchment paper and freeze for 30 minutes or until firm. (Don't worry if they aren't perfectly round, you can mold them in the crumbs later.)
- Place the crumbs in a small plastic bag, and roll the firm ice cream balls in the coating one at a time, placing them back on the parchment paper once coated.
- You'll have to work quickly so they don't melt into a mess. If they soften too much, put them back in the freezer until firm enough to work with.
- Once all the balls are coated return to the freezer for 30 minutes, or until firm.
- Store in an airtight container in the freezer for up to 3 months.
A Busy Mom's Sweet Escape: Keto Strawberry Shortcake Ice Cream Balls
Life as a working mom is a whirlwind. Between juggling work deadlines, school runs, and ensuring everyone gets a healthy dinner on the table, finding time for myself is a luxury. But even busy moms deserve a little indulgence! That's where these Keto Strawberry Shortcake Ice Cream Balls come in. They're the perfect guilt-free treat that satisfies my sweet tooth without derailing my healthy eating habits. I stumbled across this recipe while searching for low-carb dessert options, and it quickly became a family favorite. The beautiful thing is, they're incredibly easy to make – even on a hectic weeknight. They're also incredibly versatile; you can adjust the sweetness to your liking, and experiment with different berry combinations for endless flavor variations.
The process of making these delightful treats is surprisingly simple. First, I whip up a creamy keto ice cream base using heavy cream, almond milk, and a touch of sweetness. The addition of almond flour to the shortbread creates a delightful texture and perfectly complements the strawberry flavor. This recipe is adaptable too. For instance, I’ve experimented with raspberry or blueberry ice cream. I've also played with different sweeteners and found that erythritol works exceptionally well for a low-carb version that's sweet enough but not overly so. This is what makes these balls a true game-changer; they aren't just delicious, they fit perfectly into a busy lifestyle!
I often make a double batch on the weekends and store them in the freezer. They're the perfect after-dinner treat or a delightful pick-me-up on a stressful afternoon. I’ll grab one, and before I even reach my desk, it's melted just enough to create the perfect creamy bite! The kids love them too. It's a healthier alternative to store-bought ice cream and doesn't involve hours of preparation. They're a small indulgence with a big impact on my mood, especially when I need a break from the relentless pace of life. These keto strawberry shortcake ice cream balls are more than just a dessert; they're a small moment of self-care, a reminder that even in the midst of chaos, there's always time for a little sweetness.
The beauty of this recipe is its adaptability. Feel free to experiment with different extracts, such as lemon or almond. For a more intense strawberry flavor, consider using freeze-dried strawberries instead of fresh ones. If you're not a fan of almond flour, you could try substituting with coconut flour or another gluten-free flour option. This is a recipe that encourages creativity and personal touches; it allows you to tailor it to exactly what you and your family enjoy. What I love most about this recipe, is that the entire process from start to finish takes less than an hour, leaving more time to spend with family or just relax. Making them also becomes a mini-therapy session for me! It’s my way to escape the everyday and engage in a little bit of self-care.
These keto strawberry shortcake ice cream balls are my secret weapon for combating those moments of stress and craving. They offer a quick, easy, and delicious way to sneak a treat into a busy day without the guilt. More than just a dessert, they’re a testament to the fact that healthy choices can also be incredibly satisfying and delightful.
