Keto Strawberry Ice Cream

15 votes

I'm sharing all my secrets on how to make extra creamy, rich and smooth keto strawberry ice cream! Made with real strawberries and allulose for a scoopable texture. Includes both ice cream maker and no churn instructions. 4.7g net carbs per serving.

Prep Time5

Cook Time30

Cooling Time5

Total Time5 35

Course: Dessert

Cuisine: British

Diet: Diabetic, Gluten Free

Servings:

Calories: 324kcal

Author: Katrin Nürnberger

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

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.

***No Churn Instructions

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.

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 other countries (like the UK), you can buy it via iherb.com. If you can't source it, use powdered xylitol or Bocha Sweet instead.

You can also use erythritol. Just make sure it's powdered and let the ice-cream defrost for longer.

Nutrition