Keto Strawberry Ice Cream
Indulge in a guilt-free frozen treat with this creamy Keto Strawberry Ice Cream, bursting with the fresh, vibrant flavor of ripe strawberries and crafted to fit perfectly into your low-carb lifestyle. This easy, no-cook recipe combines wholesome ingredients like heavy whipping cream, unsweetened almond milk, and powdered erythritol for a naturally sweet and smooth texture, with an optional hint of xanthan gum for added creaminess. Whether using an ice cream maker or a simple freeze-and-stir method, this recipe is ideal for anyone looking to enjoy the taste of a classic dessert without the carbs. Ready in under 20 minutes of prep time, this keto-friendly strawberry ice cream is perfect for summertime gatherings or as a delightful snack anytime. Make it extra special by serving with fresh strawberry slices or your favorite low-carb toppings!
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Recipe Information
Ingredients
- 1.5 cups Fresh strawberries
- 0.5 cups Powdered erythritol (or any keto-friendly sweetener of your choice)
- 1.5 cups Heavy whipping cream
- 0.5 cups Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 1 teaspoon Lemon juice
- 0.25 teaspoons Sea salt
- 0.25 teaspoons Xanthan gum (optional, for a creamier texture)
Instructions
Rinse the fresh strawberries under cold water. Remove the green stems and chop them into smaller pieces.
Place the chopped strawberries into a blender or food processor along with the powdered erythritol, lemon juice, and sea salt. Blend until smooth.
Pour the strawberry mixture into a fine mesh strainer over a bowl to remove seeds (optional, for a smoother texture). Use a spatula to press the mixture through if needed.
In a separate mixing bowl, whisk together the heavy whipping cream, unsweetened almond milk, vanilla extract, and xanthan gum (if using). Ensure the mixture is smooth.
Combine the strained strawberry puree with the cream mixture. Stir well until fully incorporated.
If using an ice cream maker, pour the mixture into the ice cream maker and churn according to the manufacturer's instructions (usually 20-25 minutes). Skip to step 8 if not using an ice cream maker.
If you do not have an ice cream maker, pour the mixture into a shallow, freezer-safe container. Freeze for 1 hour, then stir to break up ice crystals. Repeat this process every 30 minutes for about 3-4 hours, until the ice cream reaches a thick and creamy consistency.
Once churned or frozen, transfer the ice cream to an airtight container and let it set in the freezer for an additional 1-2 hours if needed.
Scoop and serve your keto-friendly strawberry ice cream with fresh strawberry slices or a sprinkle of your favorite low-carb toppings. Enjoy immediately or store in the freezer for up to 1 week!
Nutrition Facts
Calories |
1308 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.2 g | 157% | |
| Saturated Fat | 72.2 g | 361% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 360 mg | 120% | |
| Sodium | 778 mg | 34% | |
| Total Carbohydrate | 137.9 g | 50% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 11.8 g | ||
| Protein | 2.3 g | 5% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 246 mg | 19% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 387 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
