Wink Frozen Desserts Strawberry Copycat Recipe (100 Calories and 4 Net Carbs Per Pint)

I’m hooked on Wink Frozen Desserts! It’s is a complete guiltless pleasure! I’ve created four copycat recipe flavors thus far and won’t stop until I’ve cover popular flavors and member requests. This Wink Frozen Desserts Strawberry flavor was requested by two members. I’m not usually a big strawberry fan but thoroughly enjoyed this flavor! Try adding a little sugar-free chocolate ganache/syrup. I hope you do too.

Watch the Video to check out the texture!

Other Flavors:

Banana (100 calories per pint/4 net carbs per pint)

Espresso, Mocha, or Coffee (100 calories per pint/4 net carbs per pint)

Peach (with slightly higher calories and net carbs)

Cinnamon Bun

******Do not add the turmeric to this recipe. Due to technical difficulties, it cannot be removed from the recipe. We are working on correcting the issue.******

Wink Strawberry Frozen Dessert Copycat Recipe

When you want a guilt-free pleasure, reach for this strawberry frozen dessert. Heck, forget the ½ cup portion and treat yourself to an entire pint!
Course Dessert
Cuisine American
Ingredient Keyword erythritol, flaxseed meal, inulin, liquid stevia, monk fruit extract powder, strawberry emulsion
Prep Time 10 minutes
Cook Time 10 minutes
Cooling Time & Freezing Time: 4 hours 20 minutes
Servings 32 1/2 cups


  • 1/4 cup inulin NOW Foods
  • 1/4 cup pea protein isolate NOW Foods
  • 1/4 cup golden flaxseed meal Bob's Red Mill
  • 2 tablespoons erythritol a sugar alcohol, or the sweetener of choice
  • 2 teaspoons guar gum NOW Foods (or psyllium husk powder for gum-free)
  • 1/4 teaspoon monk fruit extract powder (Lakanto is sugar alcohol-free) or the sweetener of choice
  • 6-1/2 cups water
  • 2 teaspoons food grade gylcerin
  • 1 teaspoon liquid stevia (Trader Joe's or the sweetener of choice)
  • 2 teaspoons LorAnn Oils Strawberry Emulsion
  • 1/4 teaspoon gluten free clear vanilla extract or pure vanilla extract (optional)
  • 1 teaspoon baking soda


  1. In a cold saucepan, whisk together the inulin, pea protein, flaxseed meal, erythritol, guar gum, and monk fruit extract; stir to combine. Stir in the water; bring to a boil over medium-high heat, stirring occasionally. Lower the heat to medium, stirring frequently for 2 minutes.

  2. Remove from the heat. Add the glycerin, strawberry emulsion, vanilla (if using)., and liquid stevia; stir. Using an immersion handheld blender or countertop blender, blend until smooth. (If you're using a countertop blender, blend in small batches and wait for it to cool some to avoid exploding the lid off.)

  3. If the mixture has cooled down while blending, add it back to the heat until hot, stirring often.
  4. Whisk in the baking soda and refrigerate overnight or until completely cold.
  5. Add to a 2-quart ice cream maker (like a Cuisinarand follow the manufacturer's instructions. Mine takes 20 minutes. Store in air-tight leftover containers and freeze. Alternatively, add to a 2-quart container with a lid and freeze, stirring and scraping sides and bottom of container every 30 minutes until frozen.
  6. To serve, microwave until a portion of the dessert defrosts just enough to scoop. An entire 2-quart container takes about 1 minute to slightly defrost. Then, as less frozen dessert remains in the container, the less time for defrosting is needed. Check it often to ensure the entire thing does not melt.
  7. Serve and enjoy! Because this is not ice cream, but somewhere between ice milk and sorbet, be careful of brain freezes. Take a break between bites.

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