We all scream for keto ice cream! This no-churn strawberry ice cream recipe is an easy way to stay cool this summer. Low carb and sugar-free, it takes only 5 ingredients and 20 minutes to make. Instructional video included!
A lot of you have probably already seen this keto strawberry ice cream recipe. In fact, you may have already made this keto ice cream right in your own home. If it looks familiar, there’s a good reason for that. Because this one is straight out of The Everyday Ketogenic Kitchen, my first and most comprehensive keto cookbook. It’s still my first born (cookbook, that is) and with all the fuss over my other cookbooks at the moment, I thought I would bring the attention back to this one for a bit.
Because this wonderful keto cookbook is feeling a little neglected of late, and rightly so. I haven’t been promoting it much and it has every right to be mad at me for focusing on my younger, smaller babies (cookbooks). It’s just that when you have three cookbooks come out within less than a year of each other, you get a little overwhelmed, juggling and caring for all of them. It’s a good thing, of course, and you know that you are blessed many times over. But sometimes it wears you out and you get to the point where you don’t even want to think about your cookbooks, let alone mention them to your fans or followers. You just want them to hurry and grow up and look after themselves!
Okay, cookbooks are not children, I get that. But the analogy still works. Right?
So it’s summer and it’s gorgeous out, and I feel a renewed love for my first cookbook, because it has a stellar keto ice cream recipe. Actually it has a few stellar ice cream recipes but this Strawberry Sour Cream Ice Cream is pretty amazing. And amazingly refreshing, so I decided to whip up for this hot weather and I was reminded just how good it really is. The best part is it doesn’t even require an ice cream maker! Although you could use one if you really wanted to.
How To Make Keto Strawberry Ice Cream
Choose a thick base:
When you are making no-churn ice cream, you really need a thick base to start with. I’ve made low carb no-churn ice cream before with my sugar-free condensed milk and that works well. But it takes time to boil and cool the condensed milk. I’ve played around with using cream cheese as a base and it’s wonderful, but definitely has a cheesecake taste and texture. Sour cream and creme fraiche both work beautifully and once they are sweetened, they have none of the tanginess usually associated with them.
Add your flavor(s) to the base:
The thick base allows you to add in the flavors of your choosing without thinning things out too much. In this case, strawberries have a high moisture content and if I stirred them straight into the whipped cream, it would become a watery mess. You wouldn’t have to worry about chocolate, as that tends to thicken things more, but coffee and other fruits really need to be added to the thick base for the best consistency.
Whip heavy cream to stiff peaks:
And that is just as it says. Take about 1 1/2 cups of whipping cream and beat until it holds a peak when you remove the beaters. If the peak curls over as you raise your beaters, put them back in and beat some more. But don’t over-beat as it can get chunky and start to separate if beaten too long.
Fold the base and the whipped cream together:
Use a nice rubber spatula for this and take your time, scraping to the bottom of the bowl to make sure they get properly mixed together. Some streaks are okay, especially in this strawberry ice cream because it looks so pretty that way!
Freeze for at least 6 hours:
Ack, I know! That’s a long time to wait. But trust me, keto no churn ice cream takes a long time to firm up. Of course, you can always portion it out into individual servings. It will firm up faster that way.
A bit of alcohol reduces iciness.
Now because of the strawberries, this ice cream can get a little icy the longer it sits in a freezer. If you want to offset that, try adding 2 tablespoons of vodka to the strawberry sour cream mixture. Alcohol increases the temperature at which ice forms, so it can help counteract the moisture in the strawberries. And it’s not enough to be concerned about, since it amounts to less than a teaspoon per serving.
There you have it, a super easy keto ice cream recipe that the whole family will love.
Don’t be afraid of the sour cream, even if you are not a sour cream fan at all. It’s what helps give this no-churn keto ice cream some structure. My son detests sour cream and he said that this was the best low carb ice cream I’ve ever made. This really is so easy and only takes 5 simple ingredients that you may already have on hand.
If you want more great keto recipes, please check out my cookbook, The Everyday Ketogenic Kitchen. It’s more than just a cookbook, it’s a guidebook for everyday keto living!
Looking for more no churn ice cream? Try my Keto Maple Walnut Ice Cream.
No Churn Strawberry Ice Cream
- Place the strawberries and the BochaSweet 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.