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 3/4 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 1/3 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
Ingredients
- 8 ounces (226.8 g) strawberries
- 1/3 cup (63.6 g) BochaSweet, (or allulose or xylitol)
- 1 ounce (28.35 g) vodka, (optional)
- 1 cup (230 g) full fat sour cream
- 1 tsp vanilla extract
- 1 cup (238 g) heavy cream
- 1/3 cup (60.67 g) powdered Swerve Sweetener
Instructions
- 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.
Video
Notes
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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I just made my first batch, and only had vanilla vodka. I sampled before I popped it into the freezer and it is delicious!
I made it, but there was so many ice crystals within it. Did I do something wrong? I was hoping for it to be creamy.
How do I make this dairy free?
Really not sure on this one. Maybe coconut milk yogurt in place of the sour cream?
This is gorgeous. I made the recipe to specification, although I added Apricot Brandy instead of vodka (didn’t have any vodka) I just ate the first spoonfuls. Wouldn’t change a thing! Thank you for saving me/us the trouble of experimentation. I am head of product and recipe development for a small artisan food company and I know a good recipe when I see one! Thank you Carolyn.
Hi Carolyn, Can you use 12 ounces of frozen strawberries or other fruit? If so, do you thaw fruit, will it make it “wetter” due to the fruit being frozen?
thanks
Frozen is fine. Yes, you want to thaw it because it won’t blend up properly otherwise and it shouldn’t make anything more wet.
I made this today with fresh blueberries and it was absolutely wonderful. Thank you so much for sharing this recipe!
Did you put your blueberries the blende or you added just the way they were?
Hi Carolyn! What could I use in place of Swerve and how do I figure the equivalent? I am new to keto. Thanks!
It all depends on what sweetener you want to use.
Just got your book Everyday and saw this recipe then it arrives in email. I knew I had to make it. WOW, yummy! Froze really hard, so next time I am going to try the vodka, but for now I just chisel it apart. Thanks so much, your recipes are awesome!
So glad you like it!
I made this with fresh blueberries and with frozen blueberries. I used Erythritol as sweetener.
Both batches came out perfect! I love your recepies!
I have a batch of frozen Mango and love mango in everything. So I am going to try to make this with Mango. But I shall wait until this blueberry-batch is gone 😉
Hi! Can I use Stevia powder instead of Swerve? If so, should I use the same amount as listed in the recipe?
Please let me know!
Depends on what kind of stevia you have. If it’s the extract, then no, you absolutely cannot use it in the same amounts. Stevia extract powder is highly concentrated and sweet. You should look up your brand and see what they recommend in terms of sweetness.
I made this and it’s beautiful. My question is how do you convert it to salted caramel ice cream?
Please search my blog for salted caramel ice cream as I already have a recipe.
Oh, and since we’re talking about your cookbooks…I think my favorite one (for now, at least) is Easy Keto Dinners. First, because I think I’ve used it more than any cookbook I’ve ever owned. I own a ton of them, but they’re more lookbooks than actual cookbooks. Second, because we’ve enjoyed EVERY dish I’ve made from it. I think my personal favorites are Cincinnati chili and zucchini sausage gratin. Made the gratin earlier this week. AMAZING. Good cold too, no joke. If I had to play the “Only one dish for the rest of your life” game for real, I think I’d pick that gratin. (I did salt and drain the zucchini, though.) Fantastic recipes and fantastic book. ????
We actually have a batch of this in the freezer right now. Such a clever idea, and a great addition to these hot summer nights! I used a few packets of Truvia along with the Swerve, but it’s still not sweet enough to cover the flavor of the sour cream. Still good, nonetheless. My strawberries were not especially flavorful, and the sweetening power of Swerve tends to be rather underwhelming on my palate, so I try to adjust accordingly. Next time, a little more of both sweeteners and a touch more vanilla. Thanks so much for this and all of your frozen dessert recipes, Carolyn. After so many years of failed plans for a freezer full of summer treats, I finally have the Popsicle mold in and out of the freezer every few days, and we’re having a lot of fun.
Hi Carolyn,
Total Carbohydrates shows 4.4 grams, but fiber shows 35 grams? As a diabetic I was taught you can subtract the fiber from the total carbohydrates to get the net carbs, but I can’t imagine this recipe has negative carbs. It would be a diabetics dream come true, but I think there’s a typo and you meant the fiber is 3.5 grams per serving giving a net carb count of .9 grams.
No, it’s simply an error. The fiber is 0.6g. I think my recipe plug in put in a weird number somehow.
Made this a couple days ago and remembered after it was in the freezer your little tip about the vodka. It is so yummy and will use the vodka next time!! But I just leave it sit on the counter for a few minutes and then enjoy! Loving Everyday Ketogenic Kitchen!
Could you use Greek yogurt instead of sour cream?
Sure, that would be fine.
Hi Carolyn, the dietary fibre shows incorrectly on this version.. Your book show .5 gm
Actually, my book shows 0.6g. Not sure how that 35 got in there, I didn’t add it so I think my recipe plug-in did something weird.
Carolyn, this looks lucious! My question is… is the Dietary Fiber grams really 35 grams or is that a typo and supposed to be 3.5? I’d hope for the 35, but I’m pretty sure it’s going to be the 3.5. Thanks for all your work. Love your books!
Actually, my book shows 0.6g. Not sure how that 35 got in there, I didn’t add it so I think my recipe plug-in did something weird.
I don’t know what I’m doing wrong, but when I enter ALL of the ingredients into CarbManager, it shows 11.5 carbs in 1/2 cup serving. Help! I like the 4.4 much better! Thanks. Phyllis
It’s counting the erythritol, and most keto-ers don’t count that as a carb because it has no impact on blood sugar.