Creamy Keto Strawberry Ice Cream

Stir in the heavy cream and vanilla.

Stir in reserved strawberries with all juices. Cover and refrigerate at least 2 hours, or overnight.

Whisk mixture together again before pouring into the ice cream maker.

Press Ice Cream and then Start/Stop buttons.

Pour the mixture through the spout and then cover with the cap. Let mix until thickened. The ice cream with have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

In a medium bowl, whisk together the eggs yolks, powdered sweetener, and sea salt, until combined and light yellow in color. Set aside for later.

In a medium saucepan, whisk together the coconut milk and heavy whipping cream. Heat over medium heat, whisking occasionally, until it just starts to simmer. Remove from the heat.

Very slowly, pour the hot cream mixture into the egg yolk mixture while whisking constantly. (Doing this in a thin stream and whisking vigorously will prevent scrambling the eggs).

Once the custard is combined and smooth, return the mixture back to the saucepan. Return to the stove over low heat, and heat, stirring frequently, until the mixture reaches a temperature of 170 degrees F, about 3-5 minutes.

Remove from heat, cover and refrigerate for at least 4 hours, until very cold (below 40 degrees F).

Remove the ice cream mixture and the reserved strawberry mixture from the fridge and whisk the reserved strawberries in with the ice cream mixture, mixing well.

Pour the final cold custard mixture into the pre-frozen ice cream maker bowl. Churn according to manufacturer guidelines, usually 20-25 minutes, until ice cream is the texture of soft serve.

Serve immediately, or for firmer ice cream, transfer to a freezer container and freeze until solid.