Strawberry Swirl Ice Cream

The perfect summer day desert... perfect with locally sourced Strawberries!

• 3/4 cup Total Sweet Xylitol
• 2 cups Heavy Cream
• 1 cup sugar-free Almond Milk
• 1 tbsp Vanilla Extract / Essence
• A pinch of Salt
• 1/2 cup of unsweetened Condensed Milk

For the swirl:

• 2 1/2 cups Fresh Strawberries
• 1/4 cup Water
• 1/3 cup Total Sweet Xylitol

Method:

For the swirl:

1. Add the water, Total Sweet®, and strawberries to a saucepan.  Gently mash the strawberries with the back of a fork or spoon, and stir over medium-low heat until the strawberry mixture thickens, and has a glossy sheen.  
2. Set the mixture aside to cool.

For the ice cream:

1. Whip the heavy cream until stiff peaks form.
2. In a large metal pan, mix the rest of the ice cream base ingredients with the whipped cream. 
3. Once fully combined, cover with plastic wrap and set in the freezer for 1 hour.
4. Remove the ice cream from the freezer and add the cooled strawberry swirl mixture. Use a rubber spatula to ‘swirl’ the mixture. Remember not to fully combine.
5. Return the mixture to the freezer for 4 hours until completely set.
6. Once set, remove the mixture from the freezer.
7. Grab a spoon and dig in!