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.

Stir.

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.