Making sugarfree chocolate strawberry icecream

First, start by making the strawberry jam. Cut the fresh strawberries into small pieces. Then add the strawberry jam together with the Steviala Kristal Sweet and Supreme Strawberry to a saucepan. Place the pan on medium-high heat and let the strawberries reduce. Add a splash of water if necessary. Let it cool briefly and then spoon it into a piping bag. Then fill the ice cream molds with the strawberry jam. Then get started with the whipped cream layer.

Making sugarfree whipped cream layer

Pour the whipped cream into a large mixing bowl and then add the Steviala Frost Vanilla. Then beat the whipped cream until it becomes stiff. Spoon the whipped cream into the piping bag that you also used for the strawberry jam. Then divide the whipped cream over the strawberry jam layer. Then insert the sticks into the ice cream molds. Next, place the sugarfree chocolate strawberry icecream in the freezer for at least 6 hours.

Making chocolate layer with toppings

Finally, get started with the chocolate layer and the toppings. First, melt the chocolate using the au-bain marie method or in a bowl in the microwave. Then pour this into a large glass or bowl. Add the chopped hazelnuts and mix well. Then remove the ice creams from the ice cream mold and dip them one by one in the melted chocolate. Because the ice cream is very cold, the chocolate will harden immediately. Then place the sugarfree chocolate strawberry icecream on a plate with baking paper and place them back in the freezer for a while. You then melt the white chocolate and drizzle it over the ice cream. Finally, finish the sugarfree chocolate strawberry icecream with crumbled freeze-dried strawberries and enjoy!