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Keto Strawberry Ice Cream

Keto Strawberry Ice Cream

A creamy, fruity, low-carb dessert that tastes just like traditional ice cream—without the sugar. Perfect for keto followers and strawberry lovers alike.
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Prep Time 10 minutes
Cook Time 4 hours
Resting Time 0 minutes
Total Time 4 hours 10 minutes
Servings: 4
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1½ cups fresh or frozen strawberries (hulled)
  • 1 cup heavy cream
  • ½ cup unsweetened almond milk
  • ¼ cup erythritol or monk fruit sweetener
  • 1 tsp vanilla extract
  • Pinch of salt
  • 1 tbsp MCT oil (for smoother texture)

Equipment

  • 1 Blender or food processor
  • 1 Mixing Bowl
  • 1 Spatula
  • 1 Airtight Container
  • 1 Freezer-safe pan or loaf tin

Method
 

  1. Blend the Strawberries:Add the strawberries to a blender or food processor and blend until smooth.
  2. Mix the Base: In a bowl, combine the strawberry puree with heavy cream, almond milk, sweetener, vanilla extract, and salt. Mix well until the mixture is smooth and creamy.
  3. Optional Add-in: Add MCT oil for a creamier texture and improved scoopability (especially helpful if freezing for longer than a few hours).
  4. Freeze the Mixture: Pour the mixture into a freezer-safe container or loaf pan. Cover tightly with a lid or plastic wrap.
  5. Freeze and Stir:Freeze for 4 hours, stirring every 30–60 minutes for the first 2 hours to prevent ice crystals from forming.
  6. Serve: Let the ice cream sit at room temperature for 5–10 minutes before scooping. Enjoy!

Notes

  • Use ripe strawberries for maximum flavor and natural sweetness.
  • For a smoother texture, strain the strawberry puree to remove seeds.
  • If the ice cream is too hard after freezing overnight, let it sit on the counter before serving or re-blend briefly before serving.