Homemade Strawberry Chocolate Chip Ice Cream

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There are several keto friendly ice cream products on the market now but I have discovered they all have the same problem. They are rock hard out of the freezer and can be kind of crumbly. The common ingredient they all use is the sweetener erythritol. I have experimented with different sweeteners and discovered that if you swap out erythritol for allulose, then you get the creamy, scoopable ice cream you of your dreams without the carbs and the rock hard end product. When you want your end product to be soft, allulose is the sweetener you should reach for.
To intensify the flavor of your fruit, puree all of it and heat it in a skillet for a few minutes with a tablespoon of allulose until it thickens. Let it cool and add it to your ice cream mixture.
This recipe is adapted from the vanilla ice cream recipe I found at ketodessertrecipes.com. This recipe is for an ice cream maker.
Ingredients:
5 egg yolks
2 whole eggs
1 cup allulose sweetener
2 T vanilla extract
1/2 tsp salt
Puree 5 large strawberries
Dice 5 large strawberries
2 T 70% cacao dark chocolate mini chips
Ice cream salt-about 1/2 cup
Ice
Please see the video for directions.

[@shawnjensen9629]

This tastes soooo good!

[@livinlavidaketo3142]

Thanks for the review!