My keto strawberry ice cream is deliciously creamy and packed with fresh berry flavor. It tastes just as indulgent as traditional ice cream, yet it has just 4.7g net carbs per generous serving! This easy recipe includes both ice cream maker and no churn instructions, so anyone can make it at home.
Let me get straight to the point: This homemade strawberry ice cream is the best you'll ever make.
The star of the recipe are sweet, juicy strawberries, which give it a vibrant and fruity flavor. The texture is wonderfully smooth and scoopable. And of course, it is low carb and made without any added sugar - though you'd never guess.
Many keto ice creams freeze rock hard or develop an icy texture. I'm going to show you how to avoid this issue. Whether you own an ice cream maker or prefer a no-churn method, you'll end up with a creamy dessert that is easy to scoop, even straight from the freezer.
Want more? Also try this vanilla ice cream, my keto chocolate ice cream and this super light almond milk ice cream.
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🌟 Why You'll Love This Recipe
- Soft, creamy and scoopable texture
- Real and intense strawberry flavor
- No artificial ingredients
- Sugar-free, low carb and keto friendly
- Ice cream maker and no churn options
- Just 4.7g net carbs per ½ cup serving (2 scoops each)
Ingredients
Let's take a look at the ingredients:
- Strawberries - We cook the strawberries to concentrate the flavor and reduce excess moisture.
- Allulose - Makes the smoothest ice cream. Xylitol or Bocha Sweet are good alternatives.
- Heavy whipping cream
- MCT or coconut oil - Makes it creamy and smooth. Another benefit of MCT oil is that it is tasteless. Or use 2 tablespoons vodka.
- Almond milk - Use unsweetened almond milk.
- Vanilla extract and a tiny pinch of salt
- Egg yolks - Raw eggs are safe to eat as long as they carry the "lion stamp". If you live in a country where salmonella is still a worry, pasteurise them first.
Instructions
This section contains step-by-step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities
Begin by pre-freezing your ice cream machine canister for at least 2 hours or ideally overnight. Mine yields best results if I freeze it overnight.
Step 1: Place the strawberries and sweetener in a pan. Bring to the boil, then simmer for 5 minutes. Allow to cool slightly, then blitz until smooth either using a hand whisk or blender.
Tip: If you prefer chunks in your ice cream, don't over-blend the strawberry mixture. Just don't leave pieces that are too large or they may clog up the ice cream maker later.
Step 2: Pour the cream, coconut oil / MCT and almond milk into a clean saucepan. Add the vanilla and salt and bring to a low boil. When you see the edges start to bubble, remove from the heat and allow to cool. Stir regularly so it doesn't form a skin.
Step 3: Once the cream mix is cooled, put the egg yolks in a mixing bowl and beat until pale in colour (about 2 minutes).
Step 4: Slowly whisk 1 cup of the cooled cream mix into the beaten eggs. Then pour the egg mix back into your pan. Heat on low and stir regularly for about 8 -10 minutes until it thickens. Do not boil or it will split.
Step 5: At the first sign of bubbles, remove from the heat. Allow to cool for 5 minutes then whisk in the strawberry mixture. Pour into a bowl, cover with cling film and cool to room temperature.
Step 6: Chill in the fridge for at least 2-4 hours.
Step 7: Churn as per the manufacturer's instructions on your ice cream maker. Mine took about 35 minutes. For a soft serve you can enjoy the ice cream straight away.
Step 8: To make it scoopable, pour the ice cream mixture into a loaf pan, cover with cling film and freeze for 2 hours, or until fully set.
No-Churn Method
This is how to make keto strawberry ice cream without an ice cream maker:
- Skip the churning step and freeze the ice cream straight away.
- Take it out of the freezer every ½ hour to 1 hour and stir to break up the ice crystals.
- Option to freeze in ice cube trays. When ready to serve, blend in a high speed blender to make a quick soft serve.
Tips For Creamy Keto Ice Cream
- Use an ice cream maker. This will always give a creamier result. With the no churn option, you must break the ice crystals as it freezes by stirring regularly.
- Use allulose. Erythritol sets hard when frozen because it re-crystallises. Allulose, on the other hand, behaves just like sugar. Xylitol or Bocha Sweet are also good options.
- Add MCT oil. This is a high grade coconut oil that remains liquid even when cold. Alternatives are 2 tablespoons vodka, xanthan gum or gelatine.
FAQs
Of course. Cook them a few minutes longer so they are fully thawed. This also removes any excess liquid, which helps keep the ice cream rich and creamy.
Yes. Replace the heavy cream with full-fat coconut cream for a dairy-free version.
Yes. Eggs help create a richer texture, but you can use a no-cook base made with whipped cream and sour cream or cream cheese.
Yes, you can make this ice cream with raspberries, blackberries or blueberries.
Sugar lowers the freezing point of ice cream. Most keto ice cream recipes are sweetened with erythritol, which sets very hard.
For creamy keto ice cream, use allulose as a sweetener. It stays soft even when frozen. A spoonful of alcohol, MCT oil or coconut oil also helps.
Add-Ins & How To Serve
I love to serve low carb strawberry ice cream with sugar free whipped cream and fresh strawberries.
You could also top it with sugar free strawberry sauce.
Optional add-ins:
- Sugar free chocolate chips such as Lily's or 90% Lindt.
- Keto shortbread crumbs like in my strawberry cheesecake popsicles.
Storage
Store in the freezer for up to 3 months.
Let the ice cream thaw for 10-20 minutes on the counter before serving to let it soften.
Related Recipes
- Keto Strawberry Muffins30 Minutes
- Sugar Free Strawberry Jam50 Minutes
- Keto Strawberry Cheesecake4 Hours 20 Minutes
- Keto Strawberry Mousse5 Hours 7 Minutes
Tried this recipe? Give it a star rating below!
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Recipe
Keto Strawberry Ice Cream
Equipment
- ice cream maker
Ingredients
- 3 cups strawberries 360g, quartered
- ½ cup allulose 100g
- 2 cups double / heavy cream 480ml
- 3 tablespoon MCT oil or coconut oil
- 1 cup almond milk unsweetened, 240ml
- 1 teaspoon vanilla extract
- pinch of salt
- 6 egg yolks large, room temperature
Instructions
- Pre-freeze your ice cream maker canister for at least 2 hours or ideally overnight.
- Place the strawberries and sweetener in a pan. Bring to the boil, then reduce and simmer for 5 minutes. Allow to cool slightly, then blitz until smooth either using a hand whisk or blender. Allow to cool whilst you make the ice cream.
- Pour the cream, coconut oil / MCT and almond milk into a clean saucepan. Add the vanilla and salt and bring to a low boil. When you see the edges start to bubble, remove from the heat and allow to cool for about 30 minutes. Stir regularly so it doesn't form a skin.
- Once the cream mix is cooled, put the egg yolks in a mixing bowl and beat until pale in colour (about 2 minutes).
- Slowly whisk 1 cup of the cooled down cream mix into the beaten eggs using a hand balloon whisk. Then pour the egg mix back into your pan. Heat on low and stir regularly for about 8 - 10 minutes until it thickens. Do not boil or it will split. At the first sign of bubbles, remove from the heat.
- Allow to cool for 5 minutes then whisk in the cooled strawberry mix. Pour into a bowl, cover with cling film and allow to cool for about an hour at room temperature. Then, transfer to the fridge and chill for at least 2-4 hours (or overnight).
- Churn as per the manufacturer's instructions on your ice cream maker. Mine took about 35 minutes. For a soft serve you can enjoy straight away. ***see recipe notes for no churn instructions
- For a scoop-able ice cream, pour into a loaf pan, cover with cling film and freeze for 2 hours, or until fully set.
Notes
- Skip the churning step and freeze the ice cream straight away.
- Take it out of the freezer every ½ hour to 1 hour and stir to break up the ice crystals.
- Option to freeze in ice cube trays. When ready to serve, blend in a high speed blender to make a quick soft serve.
Seana
Delicious
E Monty
One thing I do that makes a huge difference is whip the heavy cream first and I also use pure monk fruit (which works very well) and is better for you than erythritol
Astrid
Can I use normal milk instead of Almond milk? And would MCT leave a coconut taste? I look forward to making this ice cream form my diabetic son who loves ice cream.
Katrin Nürnberger
You can use normal milk, although be aware that regular milk does contain more natural sugar, which is the reason why I avoid it. MCT oil does not have a coconut taste. Hope this helps!
Una
I thought with Londoner in the site's title that I was dealing with a British site and not an American one? Seems Allulose is banned in Canada and Europe fir several reasons. Perhaps you could amend your recipe to reflect this and give a healthy and permissable alternative for a real Londoner like me! Thanks.
Katrin Nürnberger
Hi Una, I live in London as well and I order my allulose from iherb.com and have it delivered here. It's the best sweetener for sugar free ice cream, but if you don't want to use it, please use the replacement options and tweaks in the post. Erythritol sets hard when frozen, but xylitol is a good alternative.
MJ
You can still get it, just order from states. Its ridiculous, we don't have access to anything.
Robert Young
Hi
I made this ice cream using my gaggia ice cream maker.
I swapped the oat milk for some strawberry milk and managed to find some Allulose via your link to iHerb.com.
Apart from them two things this turned out to be my best ice cream yet.
Usually my first portion is really nice and has the texture I like then after freezing the next portions somehow don’t go as soft but with this recipe each of the 3 portions that had been in the freezer in a air tight container after about half a hour to defrost each portion they all came out perfect.
Did I enjoy it : HELL YES
Will I do it again : HELL YES
Lastly will I try more sugarfreelondener recipes: HELL YES.
THANKS KATRIN.
Ps Creamy keto chia pudding next on my
“ have to taste. “ journey.
Katrin Nürnberger
Thank you so much for the review! It is the allulose that really helps with the perfect ice cream texture. Can't wait to hear how you like the chia pudding!
Les N
I do not have an ice cream maker, can I still do this recipe and just freeze it?
Katrin Nürnberger
Yes, I talk about how to do that in the "No Churn Option" section of the post.
Jenee
Could you use coconut milk/cream instead due to nut allergies? If so would it be 1 cup?
Katrin Nürnberger
Yes, I would use the same amounts and just replace the almond milk with coconut milk (the one for drinking) and the dairy cream with coconut cream.
Lisa
This looks delicious and I've been craving Strawberry Ice Cream like mad. This is the ONLY keto/lowcarb post for Strawberry Ice Cream that isn't a tediously long process and doesn't use Cream cheese, Mascarpone or Sour Cream as an ingredient. I love all of those ingredients in other desserts but can't stand them in Ice Cream. Thank you so much, I can now satisfy my craving !
JB
Can I substitute whole milk for the almond milk?
Katrin Nürnberger
Of course, that will work. I don't use whole milk in this recipe because it contains a lot more sugars than almond milk.
Molly
Does adding the yolks to the cream cook them?
Katrin Nürnberger
Not quite. You are cooking a custard, where the yolks are cooking a little and firm up the mixture without curdling.
Molly
I made this using my CREAMi but reduced the amounts for the 500g pots.
GAIL
Excellent!!