Strawberry KetoBiota ice cream

Moderate

3:1

Provides 884.9 kcal per 557.0 g

200 g	Strawberries
100 g	Stevia
To taste	Mint
20 g	Lemon juice, freshly squeezed
130 g	Cream alternative, vegan
47 g (2 pouches)	KetoBiota (Kanso)
60 g	Soy cream, vegan

Used Kanso products

Preparation

Step 1

Cut the washed strawberries into small pieces and puree them together with stevia, mint and lemon juice.

Step 2

Beat the cream alternative until stiff. Stir KetoBiota into the whipped cream and mix in the soy cream.

Step 3

Finally, fold the fruit puree into the cream and place the mixture in the ice cream maker for about 30 minutes and freeze.