Keto Strawberry Protein Ice Cream

Directions

1. Blend the strawberry layer: Blend strawberries + lemon juice until smooth. (If you want a “swirl,” don’t fully mix it in later.)
2. Dissolve sweetener: Warm ½ cup of the almond milk (don’t boil). Whisk in sweetener until dissolved. Pour into a bowl and add remaining almond milk.
3. Add the protein (no clumps): Whisk in ISO-WHEY until smooth.
4. Add cream + thicken: Whisk in heavy cream, salt, vanilla, and xanthan gum (if using). Chill the base 30–60 min (colder = better churn).
5. Churn: Pour into ice cream maker and churn per your machine (usually ~20–25 min).
6. Strawberry swirl (optional but 🔥): Layer churned ice cream into a loaf pan, spooning in strawberry purée between layers. Lightly swirl with a knife.
7. Freeze to set: Cover and freeze 2–4 hours.

No ice cream maker? (super simple freezer method)

1. Follow the same recipe, but instead of churning: Pour base into a shallow pan.

2. Freeze 45 minutes, stir/whisk vigorously.
3. Repeat 2–3 times (every 30–45 minutes) until thick, then let set.