Keto Strawberry Ice Cream – Creamy, Fresh, and Low-Carb
Creamy strawberry ice cream without the sugar crash? Yes, please. This keto-friendly version brings all the juicy flavor of fresh strawberries with a silky, scoopable texture you’ll love.
It’s sweet, refreshing, and easy to make—no weird aftertaste and no complicated steps. Whether you have an ice cream maker or not, you can pull this off at home. Perfect for summer nights, cravings, or a simple dessert that feels special.
Ingredients
Method
- Prep the berries: Hull the strawberries and cut them in halves or quarters. Add them to a bowl with 2 to 3 tablespoons of your sweetener and the lemon juice. Toss and let sit for 10 to 15 minutes to release juices and intensify flavor.
- Blend the base: In a blender, add the macerated strawberries (and their juices), heavy cream, almond milk, cream cheese, vanilla, remaining sweetener, and a small pinch of salt. Blend until smooth and silky. Taste and adjust sweetness or lemon if needed.
- Optional thickener: If using xanthan gum, sprinkle it into the running blender in a very light, steady dusting. Blend for 10 to 15 seconds more. This helps reduce iciness and improves scoopability.
- Chill the mixture: Pour the mixture into a covered container and refrigerate for at least 2 to 4 hours, or until very cold. A cold base churns faster and freezes smoother.
- Churn: Pour the cold mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually 15 to 25 minutes, until it reaches a soft-serve texture.
- No ice cream maker? Pour the mixture into a shallow, freezer-safe pan. Freeze for 3 to 4 hours, whisking vigorously every 30 to 45 minutes to break up ice crystals. An immersion blender also works well for this.
- Freeze to firm: Transfer the churned ice cream to a lidded container. Press a piece of parchment directly on the surface to prevent ice crystals. Freeze for 2 to 4 hours until scoopable.
- Serve: Let the container sit at room temperature for 5 to 10 minutes before scooping. Serve as is, or top with a few sliced berries or a sprinkle of toasted coconut.
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What Makes This Special
This isn’t a watery “diet” dessert.
It’s rich, smooth, and genuinely satisfying. The base uses heavy cream and a touch of cream cheese for body, which helps prevent iciness while keeping carbs low. A small squeeze of lemon brightens the strawberries and makes the flavors pop.
You’ll use a keto-friendly sweetener that dissolves well and doesn’t crystallize, so the texture stays creamy. The result: real ice cream that just happens to fit your macros.
Shopping List
- Fresh strawberries (about 12 ounces, hulled)
- Heavy cream (2 cups)
- Unsweetened almond milk or coconut milk (carton) (1/2 cup)
- Cream cheese (2 ounces, softened)
- Powdered erythritol/monk fruit blend or allulose (1/2 to 3/4 cup, to taste)
- Vanilla extract (1 teaspoon)
- Lemon juice (1 to 2 teaspoons)
- Pinch of salt
- Xanthan gum (optional, 1/4 teaspoon for extra creaminess)
Step-by-Step Instructions
- Prep the berries: Hull the strawberries and cut them in halves or quarters. Add them to a bowl with 2 to 3 tablespoons of your sweetener and the lemon juice.
Toss and let sit for 10 to 15 minutes to release juices and intensify flavor.
- Blend the base: In a blender, add the macerated strawberries (and their juices), heavy cream, almond milk, cream cheese, vanilla, remaining sweetener, and a small pinch of salt. Blend until smooth and silky. Taste and adjust sweetness or lemon if needed.
- Optional thickener: If using xanthan gum, sprinkle it into the running blender in a very light, steady dusting.
Blend for 10 to 15 seconds more. This helps reduce iciness and improves scoopability.
- Chill the mixture: Pour the mixture into a covered container and refrigerate for at least 2 to 4 hours, or until very cold. A cold base churns faster and freezes smoother.
- Churn: Pour the cold mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually 15 to 25 minutes, until it reaches a soft-serve texture.
- No ice cream maker? Pour the mixture into a shallow, freezer-safe pan.
Freeze for 3 to 4 hours, whisking vigorously every 30 to 45 minutes to break up ice crystals. An immersion blender also works well for this.
- Freeze to firm: Transfer the churned ice cream to a lidded container. Press a piece of parchment directly on the surface to prevent ice crystals.
Freeze for 2 to 4 hours until scoopable.
- Serve: Let the container sit at room temperature for 5 to 10 minutes before scooping. Serve as is, or top with a few sliced berries or a sprinkle of toasted coconut.
Storage Instructions
Store in an airtight, freezer-safe container for up to 2 weeks. Press parchment onto the surface before sealing the lid to reduce freezer burn.
If it firms up too much, let it sit on the counter for 10 minutes to soften. For the smoothest texture, avoid frequent thaw-refreeze cycles; scoop what you need and return it to the freezer promptly.
Benefits of This Recipe
- Keto-friendly and low sugar: Uses allulose or erythritol/monk fruit instead of sugar, keeping net carbs low while still tasting like real ice cream.
- Creamy texture: Heavy cream, cream cheese, and optional xanthan gum create a luxurious mouthfeel.
- Fresh flavor: Real strawberries and a hint of lemon bring brightness without artificial flavorings.
- Customizable: Adjust sweetness, add mix-ins, or swap milks based on your preferences and ingredients on hand.
- Easy method: Works with or without an ice cream maker.
What Not to Do
- Don’t skip chilling the base: Churning a warm mixture leads to bigger ice crystals and a gritty texture.
- Don’t use granulated sweetener as-is: It can stay gritty and crystallize. Use powdered sweetener or allulose for the smoothest finish.
- Don’t overdo the xanthan gum: Too much makes it gummy.
A light 1/4 teaspoon is enough for the whole batch.
- Don’t rely on watery milk alternatives: Skim milk or thin coconut beverages can make the ice cream icy. Stick with heavy cream plus a small amount of almond or carton coconut milk.
- Don’t skip the pinch of salt: It boosts flavor and balances sweetness.
Alternatives
- Sweeteners: Allulose gives the softest texture and resists crystallization. A powdered erythritol/monk fruit blend works well too, but may freeze a bit firmer.
You can also combine allulose and erythritol for balance.
- Dairy-free: Replace heavy cream with full-fat coconut cream and the almond milk with carton coconut milk. Keep the cream cheese out or use a dairy-free cream cheese alternative.
- Flavor twists: Add a few chopped basil leaves for a strawberry-basil vibe, or a teaspoon of balsamic reduction for depth. A swirl of sugar-free strawberry jam adds pockets of concentrated flavor.
- Mix-ins: Fold in 85% dark chocolate shards, toasted unsweetened coconut, or crushed freeze-dried strawberries after churning.
- Strawberry texture: For a chunkier style, blend half the berries and finely dice the rest.
Fold the diced berries in at the end of churning.
FAQ
Can I use frozen strawberries?
Yes. Thaw them fully and drain excess liquid before blending. They’re often more consistent in flavor and can be a great budget option.
Why is my ice cream hard after freezing overnight?
Keto sweeteners can firm up in the freezer.
Let the container sit at room temperature for 10 to 15 minutes before scooping. Using allulose or a bit of vodka (1 tablespoon for the batch) can help keep it softer, because alcohol lowers the freezing point.
Is xanthan gum necessary?
No, but it helps. Without it, the ice cream can still be creamy, especially if using allulose and churning well.
If you skip it, be extra sure to chill the base and follow the firming and softening steps.
Can I make this without dairy?
Yes. Use coconut cream for richness and a dairy-free cream cheese alternative or skip it. Expect a faint coconut note, which pairs nicely with strawberry.
How many carbs are in a serving?
Exact numbers depend on your ingredients and sweetener.
As a rough guide, expect about 4 to 6 net carbs per 1/2-cup serving when made with allulose and fresh strawberries. Always calculate based on your specific brands and amounts.
Do I need an ice cream maker?
No. The no-churn method works with periodic whisking or blending while freezing.
The texture may be slightly less airy, but still creamy and delicious.
Can I reduce the cream cheese?
Yes. It adds body but isn’t mandatory. You can use 1 ounce or omit it; the texture will be a bit lighter but still good.
What if my sweetener tastes cooling or bitter?
Try allulose for a cleaner taste, or blend sweeteners—half allulose, half erythritol/monk fruit—to balance flavor.
A touch more vanilla and the lemon juice also help smooth out any aftertaste.
Wrapping Up
Keto Strawberry Ice Cream can be simple, lush, and packed with real berry flavor. With the right sweetener, a cold base, and a few smart tweaks, you’ll get that classic creamy scoop without the sugar. Keep a batch in your freezer, and dessert will always be just a few minutes away.
Enjoy it plain, dress it up with toppings, or turn it into a fancy sundae—it’s a keeper.
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