Keto Strawberry Ice Cream

This keto strawberry ice cream has a deliciously creamy texture and super fruity flavor. Let me show you how to make restaurant quality gelato at home! You'd never guess this recipe is low carb and sugar free.

This sugar free strawberry ice cream is the perfect summertime treat!

It's June and we're deep in strawberry season. Friends, this makes me very happy. Homegrown berries taste so much sweeter than the imported ones.

I have made quite a few keto ice cream recipes over the years and learned along the way. My personal favorites are this vanilla ice cream, my keto chocolate ice cream and this super light almond milk ice cream.

I love the classic way of making ice cream - cream and egg yolks. In my opinion, this beats the eggless version - cream, sour cream or cream cheese - by miles.

My strawberry ice cream recipe is so creamy and packed with strawberry flavor. I used an ice cream maker, because it makes the texture velvety soft. However, I know not everyone owns one. That's why I also give instructions how to make a no churn version.

In any case, the hardest thing is to stick with one serving!

Ingredients

Let's take a look at the ingredients:

• Strawberries - By cooking the strawberries first you get the best flavor. This way the ice cream is not watery, but rich and scrumptious.
• Allulose - Makes the smoothest ice cream. If you cannot get it, make sure your sweetener is powdered and not granulated.
• Heavy whipping cream - Coconut cream works as a dairy-free alternative.
• 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.

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 scoop-able, pour the ice cream mixture into a loaf pan, cover with cling film and freeze for 2 hours, or until fully set.

Top 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 too large or they may clog up the ice cream maker.

No churn option

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.

3 secrets to creamy keto ice cream

The main complaint people have with low carb ice cream is that it sets too hard. Here are my tips to make it velvety smooth:

1. 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.
2. Use 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.
3. 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.

Variations

Here are a few ideas how you can change up the recipe:

• Add sugar free chocolate chips such as Lily's or 90% Lindt.
• Use different berries. Raspberries, blueberries or blackberries.
• Dairy-free - swap the cream for coconut cream.
• Add cheesecake crumble 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

Here are more keto strawberry recipes to try:

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Recipe

Keto Strawberry Ice Cream

Katrin Nürnberger

from Sugar Free Londoner

I'm sharing all my secrets on how to make extra creamy, soft and smooth keto strawberry ice cream! This is a recipe for the ice cream maker, but I've included instructions for a no churn ice cream as well. 4.7g net carbs per serving.

5 from 11 votes

Print Recipe Pin Recipe Rate

Prep Time 5 minutes mins

Cook Time 30 minutes mins

Cooling Time 5 hours hrs

Total Time 5 hours hrs 35 minutes mins

Course Dessert

Cuisine British

Servings 8

Calories 324 kcal

Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.

Equipment

• ice cream maker

Ingredients

  

1x2x3x

• ▢ 3 cups strawberries 360g, quartered
• ▢ ½ cup / 100 g allulose
• ▢ 2 cups / 480 ml double / heavy cream
• ▢ 3 tablespoon MCT oil or coconut oil
• ▢ 1 cup / 240 ml almond milk unsweetened
• ▢ 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.
• 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

4.7g net carbs per serving.

Makes 8 servings of a generous ½ cup. This is 1 extra large scoop or 2 small scoops, depending on the size of your ice cream scooper. 

If you like strawberry bits in your ice cream, don't puree until completely smooth. Just don't make them too large or they may end up clogging the ice cream maker. 

Store in the freezer for up to 3 months. 

Allulose is easy to get hold of in the US. In some countries (like the UK!) it's trickier. Normally, you can buy it via iherb.com or luckyvitamin.com. If you just can't source it, use powdered xylitol or erythritol instead. 

Nutrition

Serving: 150gCalories: 324kcalTotal Carbohydrates: 5.7gProtein: 3.6gFat: 31.8gSaturated Fat: 20.9gFiber: 1gSugar: 3.9g

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