Keto strawberry ice cream is rich and creamy, and bursting with fresh berry flavor. This no-churn recipe is so easy to make, with only 6 ingredients and 20 minutes of prep time. And only 3.5g of carbs per serving!
Who doesn’t love a big bowl of keto ice cream? I mean, really, is there any better way to treat yourself at the end of the day?
Okay, don’t answer that. You know I love all sorts of keto desserts, from cookies and cakes, to ice cream and fudge. I am an unrepentant sweet tooth to my very core.
But like many of you, ice cream ranks high on my list. I almost always have a container of homemade sugar-free ice cream on the go. I created this no-churn strawberry ice cream for my first cookbook, and it’s been a family favorite ever since.
One bite and you are transported back to the summers of your childhood!
Why this recipe rocks
Readers rave about this keto strawberry ice cream. One woman said her husband announced it was the best strawberry ice cream he’s ever eaten!
Fans love it because it’s soft and scoopable right out of the freezer. And the combination of fresh strawberries and sour cream give it a delightful flavor and a creamy mouthfeel.
The fact that you don’t need an ice cream maker to enjoy means it’s easy to make, with no special equipment. And at only 3.5g net carbs per serving, you might just want to eat it every day!
Ingredients you need
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- Strawberries: Fresh berries work best for this recipe but you can use frozen if that’s what you have. Be sure to thaw and drain the frozen berries to reduce excess moisture.
- BochaSweet or allulose: The key to scoopable keto ice cream is the sweeteners you use. I prefer BochaSweet for this recipe, as allulose makes it almost too soft and it takes longer to set up.
- Vodka: Strawberries have a high moisture content which can cause some iciness. A little alcohol reduces this, but it is entirely optional.
- Sour Cream: No churn ice cream requires a thick base, and sour cream is an ideal choice. The tanginess of sour cream also offsets the sweetness of the strawberries.
- Vanilla Extract: Ice cream needs vanilla!
- Heavy Whipping Cream: Whipped cream provides structure and lightness for no-churn ice cream. It mimics the churning process.
- Swerve Confectioners: You want a powdered sweetener for whipping the cream, to avoid any grittiness. Swerve Confectioners is always my first choice.
Step by Step Directions
1. Puree the berries: Place the strawberries in a blender or food processor with the BochaSweet and the vodka, if using. Blend them until almost fully pureed, but you can leave little chunks if you like.
2. Whisk in the sour cream: Add the sour cream, vanilla extract, and strawberry puree to a large bowl and whisk until well combined.
3. Beat the heavy cream: In another large bowl, beat the cream with the powdered sweetener until it holds stiff peaks.
4. Fold the two mixtures together until no streaks remain.
6. Transfer to an airtight container and freeze at least 6 hours and up to overnight.
6. Scoop and enjoy!
Recipe Tips and FAQ
Most ice cream contains vast amounts of sugar, so I don’t recommend it. However, this strawberry ice cream has less than 4 grams of carbs per serving, making it very keto friendly.
Most keto ice cream, especially the commercial varieties, are sweetened mostly with erythritol. This causes them to freeze very hard and you need to let them sit out on the counter for 15 minutes before you can scoop.
However, if you replace some of the erythritol with BochaSweet or allulose, they don’t freeze as hard. Just be forewarned that if you use only allulose, it makes the ice cream overly soft. Read more about the pros and cons of different keto sweeteners.
Alcohol increases the temperature at which ice forms, so it helps soften keto ice cream and reduce any iciness from the strawberries. And it’s not enough to be concerned about, since it amounts to about a teaspoon per serving.
But it is an optional ingredient, so you can skip it if necessary.
Does it taste like sour cream?
Don’t be afraid of the sour cream, even if you don’t like it. It helps give this no-churn keto ice cream some structure and you won’t taste it. My son detests sour cream and he said that this was the best low carb ice cream I’ve ever made.
Can you make this dairy-free?
There are some dairy-free sour cream replacements, but they aren’t all that low carb so the macros would change. You might be better off replacing the sour cream with coconut cream and a tablespoon of lemon juice for acidity.
Then you could try coconut whipped cream in place for Step 3. I do warn you, however, that the ice cream may freeze more solidly, simply because of the lower fat content in coconut cream.
Ice Cream Maker Directions
You can also make this keto strawberry ice cream in an ice cream maker. Reduce the heavy cream to ¾ cup and don’t whip it into stiff peaks as you would in Step 3. Just whisk it into the strawberry/sour cream mixture, along with the ⅓ cup of powdered Swerve.
Then refrigerate until fully chilled and churn according to the the manufacturer’s directions. Once it reaches soft serve consistency, transfer to an airtight container and freeze.
More delectable strawberry recipes
I have a huge archive of keto strawberry recipes! Fan favorites include:
- Keto Strawberry Cheesecake
- Strawberry Cream Cheese Scones
- Easy Cheesecake Stuffed Strawberries
- Strawberry Lemon Blondies
Keto Strawberry Ice Cream Recipe
- Place the strawberries, the BochaSweet, and the vodka in a blender or food processor. Blend until almost pureed but some chunks still remain.
- In a large bowl, whisk together the sour cream, vanilla extract, and strawberry mixture until thoroughly combined.
- In another large bowl, whip the cream with the powdered Swerve until it holds stiff peaks. Gently fold the whipped cream into the strawberry mixture until just a few streaks remain.
- Transfer to an airtight container and freeze until firm, at least 6 hours.