Low Carb Sunflower Butter and Jelly Ice Cream
How to Make It
Step
Recipe Steps steps 6 1 h 20 min
Step 1
First, put a large plate in your freezer (this is going to come in handy later in the recipe). Now, add frozen mixed berries, water, lemon juice, and liquid stevia to a pot on the stove. Simmer the ingredients until the berries are super soft and the juices extract.
Step 2
Pour all the ingredients from the pot into a blender. It’s your choice to blend the ingredients until they’re completely pulverized or you can leave some pieces of berries intact like a compote. Pour the contents back into the pot.
Step 3
Simmer the berry mixture over the stove until it reduces to a thickened jelly. Test the consistency by spooning a small amount of hot jelly onto your plate from the freezer. If the jelly cools in a couple of seconds to a sticky, thick syrup, then the jelly is done. Pour all the jelly onto the cold plate and return it to your freezer for 15 minutes.
Step 4
Now, pour heavy whipping cream into a stand mixer and whip it until you have a stiff whipped cream. Scoop the whipped cream out of the mixer into a bowl and set this aside in your refrigerator. Next, add coconut cream and sunflower butter to the stand mixer. Use a paddle attachment to blend the two ingredients together.
Step 5
Blend swerve, salt, and vanilla extract into the creamy mixture. Take your whipped cream from the refrigerator and fold it into your sunflower butter ice cream base. The sunflower butter portion of your ice cream is now ready – transfer it to a loaf pan or cake pan, spread the ice cream out to fill the pan, and place it in your freezer.
Step 6
Let the ice cream freeze for about 15 minutes. Then, add the thickened berry jelly straight into the ice cream pan, and use a spatula to swirl and fold the jelly into the ice cream. Return the ice cream to your freezer to solidify for 30 minutes, then it’s ready for eating.
Ingredients
- Fresh Frozen Mixed Berries – 10 oz
- Water – 0.25 cup
- Lemon juice – 0.13 cup
- Liquid stevia – 10 Drop
- Cream Heavy Whipping – 1 cup
- Coconut cream (liquid from grated meat) – 0.5 cup
- Sunflower Seed Butter Without Salt – 0.5 cup
- Powdered Erythritol (Icing Sugar) – 3 tbsp
- Salt – 0.13 tsp
- Vanilla extract – 0.5 tsp