This keto strawberry ice cream is deliciously creamy and there's not an ice crystal in sight. Yes, it's is really simple to make fruity and flavourful restaurant quality gelato at home! You'd never guess this recipe is low carb and sugar free. Summer, we’re ready for you!
Table of contents
It's June and we're deep in strawberry season. Friends, this makes me very happy. I always get excited when British strawberries hit the shelves - they taste so much sweeter than the imported ones. Plus, it's time for homemade strawberry ice cream!
It's not that I haven't tried to find good sugar free ice cream in the shops. But to be honest, none of them taste great. Many contain artificial ingredients and they are often sweetened with maltitol, which raises blood sugar levels.
As so often, the easiest solution is to make it yourself.
I have made quite a few keto ice cream recipes over the years and learned along the way. The two best ones have made it onto the blog:
This vanilla ice cream is a firm favourite...
...and so is this keto chocolate ice cream!
Both are getting great reviews from readers, so do check them out if you haven't yet.
3 secrets to soft, smooth keto ice cream
One of the issues people have with low carb ice cream is that it sets like a brick if you don't do it right. It goes rock hard and you have to wait forever for it to defrost. Here is how you avoid this and make super smooth and creamy homemade ice cream.
- Use an ice cream maker.
It's possible to make no churn strawberry ice cream, but it will never be as smooth and it's quite involved. You have to try and break the ice crystals as it freezes by stirring regularly. It's ice cream, but just not AMAZING ice cream.
There's two types of ice cream makers. The ones that require pre-freezing of the mixing canister are really reasonable (we use one like this). If you truly love ice cream, invest in a machine with a compressor like this one - it makes restaurant-quality gelato on demand.
2. Use allulose.
I love erythritol and monk fruit in my cakes and cookies, but for sugar free ice cream it's got to be allulose. Erythritol sets hard when frozen because it has the tendency to re-crystallise. Allulose, on the other hand, behaves just like sugar. Xylitol is another good option.
Allulose is simple to get hold of in the US. In the UK and worldwide it's available via iherb.
3. Add MCT oil.
Another little helper with keeping this keto strawberry ice cream extra smooth is MCT oil. This is a high grade coconut oil that remains liquid even when cold. If you don't have any, regular coconut oil is a good substitution.
Ingredients
I love the classic way of making ice cream - cream and egg yolks. In my opinion, this beats using just cream and add-ons such as sour cream or cream cheese by miles. Let's run through the ingredients:
Strawberries - By roasting the strawberries first you get the best flavour. This way the ice cream is not watery, but rich and scrumptious.
Allulose - As discussed above. If you simply cannot get it, make sure your sweetener of choice is powdered and not granulated.
Heavy whipping cream - That's double cream here in the UK. Coconut cream works as a dairy free alternative - the firm part from a can of coconut milk.
MCT or coconut oil - Makes it creamy and smooth. Another benefit of MCT oil is that it is tasteless. Note - I have read that 2 tbsp vodka could also be an alternative since it does not freeze.
Almond milk - For a lighter ice cream. I like Plenish almond milk. Whichever brand you use, check that it is made with just almonds and water. Many brands add rice milk.
Vanilla extract and a tiny pinch of salt
Egg yolks - Raw eggs are considered safe to eat in the UK, as long as they carry the "lion stamp" (virtually all eggs produced in the UK do). If you live in a country where salmonella is still a worry, you can pasteurise your eggs at home.
Here's how to do it: Heat water in a saucepan to 60 Celsius / 140 Fahrenheit. Submerge the eggs and leave them in there for 3 minutes. Make sure they've cooled down before you use them in the ice cream recipe!
How to make keto strawberry ice cream
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.
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.
If you prefer chunks in your ice cream, don't over-blend the strawberry mixture. Just don't leave them too large or it may clog up the ice cream maker.
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 using a hand balloon 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.
At the first sign of bubbles, remove from the heat. Allow to cool for 5 minutes then whisk in the cooled strawberry mix using a hand balloon whisk. 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 the ice cream straight away.
To make it scoop-able, pour the ice cream mixture into a loaf pan, cover with cling film and freeze for 2 hours, or until fully set.
No churn ice cream
If you don't have an ice cream maker and still want to give this keto strawberry ice cream recipe a go, I suggest that you whip the heavy cream until it's firm but not yet stiff peaks. Then, combine it with the other ingredients at the end. That way you get more air and lightness into the mix.
Also, take it out of the freezer every ½ hour to 1 hour and stir to break up the ice crystals.
We enjoyed this ice cream without toppings, but you could add some melted sugar free chocolate such as Lily's or 90% Lindt.
More keto strawberry recipes
Keto Strawberry Muffins - You wont believe how delicious these are. Thank me later.
Low carb Keto Strawberry Mousse - This mousse is light and airy like a cloud. Dairy free!
Sugar Free Strawberry Cheesecake - This gluten free cake goes down well with the entire family, whether they are low carb or not! At 4.8g net carbs per slice it's keto-friendly, too.
Sugar Free Strawberry Jam - Don't miss this classic jam recipe. It's SO SIMPLE!
Tried this recipe? Give it a star rating below!
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Keto Strawberry Ice Cream
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
Equipment
- ice cream maker
Ingredients
- 3 cups strawberries 360g, quartered
- ½ cup / 100 g allulose
- 2 cups / 480 ml double / heavy cream
- 3 tbsp MCT oil or coconut oil
- 1 cup / 240 ml almond milk unsweetened
- 1 tsp 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.
- 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
Nutrition
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Carl says
Hi
I was just about to start making this but there's something I'm unsure of...
The recipe starts off with 2 cups of double cream and 1 cup of almond milk but when we get to step 5 it says "...whisk 1 cup of the cooled down cream mix into the beaten eggs..." but then there's nothing further about what to do with the remainder of the cream mix. Is the remainder just discarded, or should it also be added at some point?
Thanks
Carl
Katrin Nürnberger says
HI Carl, I whisked half of the cooled cream with the eggs, then poured that mix back into the pot which still has the remainder of the cream inside. Hope you'll enjoy the ice cream!
Carl says
Thanks for clarifying that Katrin. Ice cream made and we're certainly enjoying it! Thanks for another great recipe.
Diane says
How can this recipe be adjusted if you do not have an ice cream maker
Katrin Nürnberger says
Everything is the same until you freeze the ice cream. You’ll have to take it out in regular intervals and stir it to break up any ice crystals. It will set harder without an ice cream maker, but it will still work.
Terry Furuya says
Can you use monk fruit as a sweetener?
Katrin Nürnberger says
Most monk fruit sweeteners are erythritol blends. You can definitely use them and I have done in the past, it's just that allulose will help make the ice cream softer. I haven't tried using pure monk fruit yet.
Jonna says
Hi, would you have any recommended swaps for turning this recipe into dairy-free version? Could the double cream be replaced by coconut cream?
Katrin Nürnberger says
Yes, that would probably work as well. I've made keto custard and keto caramel with coconut cream instead of dairy cream and they both turned out great.
James says
Can't use coconut oil due to severe allergies. Is there a suitable substitute?
Katrin Nürnberger says
You could just leave it out. It's there to make the ice cream softer.
Ysha says
Perfect for the Summer. A great treat, I put coconut oil instead of MCT oil and xylitol instead of allulose, and it was scoop-able without having to wait for 30 minutes.The soft serve version right after churning is flabbergastingly great.
Thanks for the recipe.
Katrin Nürnberger says
I'm so happy you liked the ice cream! Thanks for your comment.
Marigold says
I love strawberry ice cream. Will definitely make this recipe.
Katrin Nürnberger says
Let me know how it turns out!
Laurel says
Just curious why boil the cream oil mixture? Since you have to wait for it to cool then. Thanks
Katrin Nürnberger says
HI Laurel, it helps the ingredients to thicken.