
There is nothing more beautiful, especially on warm summer days, than to refresh yourself with a cool ice cream. Light ice cream recipes suitable for the Low Carb diet can be easily prepared at home and enjoyed frozen a few hours later.
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Ingredients
- 250 g strawberries (fresh or frozen)
- 1 egg
- 165 ml cream
- 160 ml whole milk
- 1 teaspoon lemon juice, freshly squeezed
- 1 Msp. vanilla, ground
- Xucker to sweeten at your liking
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Preparation
- Wash strawberries and remove stalk or defrost – Pour strawberries into a blender jug and blend with a hand blender – Pour strawberry puree with the remaining ingredients into a bowl and mix – Sweeten strawberry mixture with xucker as desired.
- Put the strawberry mass in the ice cream machine and let it freeze for 50 – 60 minutes – If the ice cream is still too creamy after completion, put it in a box and put it in the freezer to make it firmer.
- If you don’t have an ice cream maker, fill the strawberry mass into a flat can and put it in the freezer – about every 30 minutes the mass has to be taken out briefly and stirred with a fork so that no crystals form.
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Preparation time 60 minutes Nutrition facts:
Calories 123
Carbohydrates 4,5 g
Protein 3 g
Fat 10,2 g
Recipe by: lowcarbrezepte.org
Photo by ESchweitzer
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