Keto Strawberry Shortcake Ice Cream Bon Bons
- 2 cups heavy whipping cream
- 1/4 cup unsweetened vanilla almond milk
- 1 teaspoon vanilla extract
- 4 egg yolks
- 1/3 cup sweetener (granulated erythritol)
- 1 cup strawberries (granulated erythritol)
- 3 tablespoons butter (granulated erythritol)
- 1 cup blanched almond flour (granulated erythritol)
- 1/4 cup sweetener (granulated erythritol)
- 1/2 teaspoon strawberry extract
- 3 cups strawberry ice cream (granulated erythritol)
- 1 cup crumbs (granulated erythritol)
- TO MAKE THE STRAWBERRY ICE CREAM:
- Combine cream and almond milk in a medium microwave safe bowl.
- Microwave for 2 minutes.
- Add vanilla, sweetener and egg yolks to heated cream and stir until combined.
- Microwave for one minute.
- Microwave for 30 seconds, stir.
- Microwave for another 30 seconds, stir.
- (Don’t try to do this all in one step or you’ll end up with sweet scrambled eggs – alternatively you could heat it in a saucepan until thickened.) Strain into a chilled bowl to get any lumps out and chill in the freezer for 15 – 20 minutes until cold.
- Meanwhile, blend your strawberries in a food processor or magic bullet until slightly chunky.
- When your custard mixture is chilled, pour it into an ice cream maker and follow the manufacturer’s instructions.
- When the ice cream is at a soft serve consistency, slowly pour in your strawberry mixture.
- Spoon into a container, cover, and freeze until firm enough to scoop.
- FOR THE SHORTBREAD CRUMBS COATING:
- Preheat the oven to 325 degrees (F) In a medium bowl, combine the melted butter, almond flour, and sweetener.
- Stir with a fork until well mixed and crumbs form.
- Transfer approximately half of the mixture to a separate bowl.
- Add the strawberry extract (and red food coloring if using) to one of the bowls and mix well.
- Line a small cookie sheet with parchment paper.
- Press the strawberry flavored mixture into one side of the pan, and the plain mixture into the other side of the pan.
- Bake the shortbread for 10 – 12 minutes or until just golden.
- Remove from the oven and cool for 15 minutes.
- Break up into large crumbs and combine them.
- Store in an airtight container or bag in the refrigerator for up to one week, or in the freezer for up to three months.
- TO MAKE THE ICE CREAM BALLS:
- Scoop the ice cream into 18 two-inch balls with a small scoop.
- Place the ice cream balls on a cookie sheet lined with parchment paper and freeze for 30 minutes or until firm.
- (Don’t worry if they aren’t perfectly round, you can mold them in the crumbs later.) Place the crumbs in a small plastic bag, and roll the firm ice cream balls in the coating one at a time, placing them back on the parchment paper once coated.
- You’ll have to work quickly so they don’t melt into a mess.
- If they soften too much, put them back in the freezer until firm enough to work with.
- Once all the balls are coated return to the freezer for 30 minutes, or until firm.
- Store in an airtight container in the freezer for up to 3 months.
Originally posted 2019-02-20 18:15:35.