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Sugar-free strawberry ice cream without an ice cream maker

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Ingredients for 1 servings:

  • 10 strawberries, frozen
  • 100 g quark, 40% fat, which corresponds to approximately one heaped tbsp
  • 2 tbsp cream
  • 1 tbsp erythritol (sugar substitute)

Instructions

Working time approx. 5 minutes; Total time approx. 5 minutes

child’s play and super fast

Place the still-frozen strawberries into a blender or measuring jug. Add a large, heaped spoonful of quark, the cream, and then the tablespoon of erythritol. Purée the ingredients using a high-powered immersion blender. The ice cream is ready to eat. Tips: If the strawberry seeds bother you, press the ice cream through a sieve with a spoon afterward. You can also vary the quantities of ingredients for a firmer or softer consistency. More strawberries and quark make the ice cream firmer. More cream makes it smoother and creamier.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Sugar-free strawberry ice cream without an ice cream maker