Low Carb Ice Cream

1. 1

   Combine coconut cream and cream cheese in a bowl and mix with a hand mixer or a stand mixer until the cream cheese chunks are evenly distributed. Add the swerve, vanilla, and xanthan gum and mix until combined.

2. 2

   Fold in strawberries with a spatula. Pour mixture into a loaf pan and freeze for 2 hours.

3. 3

   Note: If you leave this in the freezer for more than 2 hours, it will become very hard to scoop. Leave it out of the freezer for 30 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.