Strawberry “Ice Cream”
I love ice cream. This is a good but not really highly sweet ice cream but with low carbs.
I love ricotta cheese and when I combined it with strawberry puree. I placed it the freezer in a container. I stirred it only 5or 6 times. I came out beautiful.
- 1- 32 ounces Frigo whole milk ricotta cheese
- 1 pound package of Driscoll strawberry
I cut the tops off the strawberries. The placed them in my food processor to puree for the ice cream.
I then added the whole carton of Frigo ricotta cheese.
I processed them with pulses until smooth and creamy.
I poured them all into a 3 quart Rubbermaid container.
It stayed in the freezer for about 3 hours.
I stirred about 2 times every hour.
A friend asked about sweeteners.
I liked it without any but she did it with 2 teaspoons of erythritol.
This is 4 carbs per teaspoon.
There is 60 carbs in the whole 32 ounces of Frigo ricotta cheese.
There is 18 carbs per cup of strawberry puree.