P3 Vanilla Strawberry Swirl Ice Cream

Ingredients

Ice Cream Base

• 2 cups heavy cream
• 1 cup unsweetened almond milk (or coconut milk)
• ¾ cup powdered xylitol
• 1 tbsp pure vanilla extract
• Pinch of sea salt

Strawberry Swirl

• 1 cup fresh or frozen strawberries
• 2–3 tbsp powdered xylitol
• 1 tsp lemon juice

·          Instructions

Make the Ice Cream Base
Whisk together heavy cream, almond milk, powdered xylitol, vanilla, and salt until fully combined and smooth.

Chill
Refrigerate the mixture for 3–4 hours (or overnight).

Make the Strawberry Swirl
In a small saucepan over medium heat, combine strawberries, xylitol, and lemon juice.
Cook 5–7 minutes until softened and slightly thickened.
Blend until smooth, then cool completely in the refrigerator.

Freeze & Swirl
Pour the chilled ice cream mixture into a shallow freezer-safe container.
Spoon strawberry mixture over the top.
Use a knife to gently swirl (don’t overmix).

 Freeze
Freeze 3–4 hours, stirring every 30–45 minutes during the first 2–3 hours to keep texture creamy.

Let sit at room temperature 5–10 minutes before scooping.