Sometimes you just need something cold and creamy on a hot day. This Keto Strawberry Ice Cream delivers that classic berry flavor without the sugar. It is the perfect way to enjoy a sweet treat while staying on track. You will love how easy it is to make at home.
Why You’ll Love This Recipe
This recipe is a winner because it stays soft and scoopable in the freezer. Many low-carb desserts turn into a solid block of ice. The addition of sour cream and allulose keeps the texture velvety. It is a fantastic choice for a healthy summer reset when cravings hit.
Your kids will never guess this is a sugar-free dessert. It uses fresh fruit to provide a bright and natural sweetness. You can whip this up for a weekend treat or a birthday. It feels like a splurge but fits your lifestyle perfectly.
Simple Method
Making this ice cream is very straightforward for any beginner. You start by letting the berries sit with the sweetener. This process draws out the natural juices for maximum flavor. Then, you simply blend, chill, and churn. Even if you are new to keto, you can master this Keto Strawberry Ice Cream easily.
Ingredients You’ll Need
Gather these simple items from your pantry and the produce aisle.
- 1 lb fresh strawberries, hulled and sliced
- 1 cup powdered Allulose or Monk Fruit sweetener
- 2 cups heavy whipping cream
- 1 cup full-fat sour cream
- 1 tsp pure vanilla extract
- 1/2 tsp fresh lemon juice
- 2 tbsp vodka (optional, to maintain soft texture)
- 1/8 tsp sea salt
Step-by-Step
- Combine sliced strawberries, sweetener, and vanilla extract in a bowl; allow to macerate at room temperature for 60 minutes.
- Transfer the strawberry mixture to a blender. Add sour cream, lemon juice, and salt. Pulse until the mixture is mostly smooth but retains small fruit fragments.
- In a large mixing bowl, whisk the heavy whipping cream and vodka (if using) into the strawberry puree until fully incorporated.
- Cover the bowl and refrigerate the mixture for at least 2 hours until thoroughly chilled.
- Pour the chilled base into an ice cream maker and churn according to the manufacturer’s instructions, typically 20 to 25 minutes.
- Transfer the churned ice cream into a freezer-safe container and smooth the surface.
- Freeze for a minimum of 4 hours to reach a firm, scoopable consistency before serving.
Best Ways to Enjoy It
Serve a generous scoop in a chilled glass bowl. Top it with a few extra fresh strawberry slices for a pretty look. This is a lovely dessert for a family backyard BBQ. You can even serve it alongside keto-friendly pound cake. It makes any summer evening feel extra special.
Storage & Keep It Fresh
Store your ice cream in an airtight, freezer-safe container. It will stay fresh for up to two weeks. If it gets too firm, let it sit on the counter. Ten minutes at room temperature makes it perfectly scoopable again. Avoid storing it near the freezer door to prevent ice crystals. This keeps every bite smooth and delicious.
Tips for Best Results
- Don’t skip the macerating step to draw out the berry juices.
- Avoid using low-fat dairy as it will make the texture icy.
- Use allulose if possible because it prevents the ice cream from hardening.
- Chill your ice cream bowl in the freezer 24 hours before churning.
- Add a handful of fresh summer berries for extra texture.
- Use a splash of vodka to keep the mixture from freezing solid.
- Pulse the blender briefly to keep some small fruit chunks inside.
Ways to Switch It Up
- Swap strawberries for fresh raspberries for a tarter flavor profile.
- Add sugar-free chocolate chips during the last minute of churning.
- Use coconut cream instead of heavy cream for a dairy-free version.
- Stir in some crushed pecans for a nice buttery crunch.
Common Questions
Can I make this without an ice cream maker?
Yes, you can use the “still freeze” method by stirring every 30 minutes. However, the texture will be much denser than churned ice cream. An ice cream maker provides the best airy results.
Why is my keto ice cream so hard?
Sugar usually keeps ice cream soft, so keto versions freeze harder. Using allulose and a tiny bit of vodka helps solve this. Always let it sit out for a few minutes before serving.
Will my kids actually like this?
Absolutely, because the fresh strawberries provide a very familiar flavor. It tastes just like premium store-bought brands. It is a kid-approved way to cut back on sugar.
I hope this creamy treat makes your summer afternoons a little brighter. It is such a joy to share a healthy dessert with the people you love. Happy churning!
— Alex
Ingredients
- 1 lb fresh strawberries, hulled and sliced
- 1 cup powdered Allulose or Monk Fruit sweetener
- 2 cups heavy whipping cream
- 1 cup full -fat sour cream
- 1 tsp pure vanilla extract
- 1/2 tsp fresh lemon juice
- 2 tbsp vodka (optional, to maintain soft texture)
- 1/8 tsp sea salt
Instructions
- Combine sliced strawberries, sweetener, and vanilla extract in a bowl; allow to macerate at room temperature for 60 minutes.
- Transfer the strawberry mixture to a blender. Add sour cream, lemon juice, and salt. Pulse until the mixture is mostly smooth but retains small fruit fragments.
- In a large mixing bowl, whisk the heavy whipping cream and vodka (if using) into the strawberry puree until fully incorporated.
- Cover the bowl and refrigerate the mixture for at least 2 hours until thoroughly chilled.
- Pour the chilled base into an ice cream maker and churn according to the manufacturer's instructions, typically 20 to 25 minutes.
- Transfer the churned ice cream into a freezer-safe container and smooth the surface.
- Freeze for a minimum of 4 hours to reach a firm, scoopable consistency before serving.
