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an ice cream scooper of keto strawberry ice cream

Keto Strawberry Ice Cream

Katrin Nürnberger from sugarfreelondoner.com
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.
Course Dessert
Cuisine British
Prep Time 5 minutes
Cook Time 30 minutes
Cooling Time 5 hours
Total Time 5 hours 35 minutes
Servings 8
Calories 324kcal


  • ice cream maker


  • 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


  • 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.


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. 


Serving: 150g | Calories: 324kcal | Total Carbohydrates: 5.7g | Protein: 3.6g | Fat: 31.8g | Saturated Fat: 20.9g | Fiber: 1g | Sugar: 3.9g