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A scoop of pink keto strawberry ice cream in a white bowl with fresh berry slices
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Keto Strawberry Ice Cream

Prep Time2 hours 15 minutes
Cook Time25 minutes
Total Time6 hours 40 minutes
Servings: 6 servings
Calories: 265kcal

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.