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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Can’t wait to make this ☺
Found this on FB and had ingredients on hand (just bought strawberries at Costco) so made it. Since doing Keto my husband has been enjoying his bought Keto friendly ice cream. He loves this one so I’ll be making it again, maybe even with blueberries. Thanks for posting. Keto on…
So … I saw this recipe on Facebook, went to your website and got sidetracked on all the cooking videos. Thirty minutes later I’m finally watching the Strawberry Ice Cream video and drooling. Can’t wait to make this, I’ve missed ice cream so, so much. Thank you for another great recipe.
BTW, my husband makes your Braised Beef Short Ribs a lot, substituting various meats. ALWAYS good and tender. Thank you for all you wonderful recipes.
Well, I am glad to hear the videos found a mark! 😉
Mine came out very icy, even with vodka added. I used an airtight container as well. Any tips? Perhaps my freezer is too cold?
This is a problem with erythritol a lot. Do you feel comfortable using Bocha Sweet or allulose? Sub half of that in for the Swerve.
Carolyn,
Do you think I could use bocha in place of the swerve to keep this soft?
Thanks,
Linda
Only use HALF Bocha Sweet… otherwise it can be too soft and never firm up enough to be scoop able.
This looks delicious! May I ask what you use to calculate the nutritional values for your recipes? I wrote a recipe yesterday and need to find out what the numbers are for it.
I use a paid software program so that’s not really helpful for you.
Hi! I made a batch of your sugar free condensed milk and I’d like to use it in this ice cream. Which ingredient would I be substituting it for… the sour cream? Please help! 🙂
Yes sub it for the sour cream.
Love this recipe. I actually put mine in an ice cream maker and the consistency was great after about 30 minutes. I am having seconds right now straight from the freezer and like it just as much – vodka really helps.
So glad to hear it!
Hi! I just made this and while it did freeze quite a bit, the taste is wonderful. I like the base this ice cream uses and I’m going to play with it a bit. Just wanted to see if I could get your thoughts on what ratio/ingredients to use to make this into chocolate ice cream. Do I want to melt a chocolate bar or just use cocoa powder? Would I need to add anything else?
Thanks!
Go with cocoa powder. Melted chocolate will harden and be very piece-y when it hits the cold cream.
How much cocoa powder
No idea! 🙂 You will have to experiment.
I read somewhere that xylitol (only the kind NOT made from corn) can be used instead of erythritol and it helps combat the icyness. Just wondering what your thoughts are?
Can this be made with Pyure AP sweetener?
Probably.
Made this a few days ago, and although the flavor is incredible, it is icy and quite hard. I added 2 1/2 T of vodka, but it still came out too hard to really eat like ice cream. Any ideas?
No. That’s the nature of ice cream made with erythritol.
I haven’t had a chance to try this yet but someone said use collagen powder to make it scoop soft. Hope this helps. I still going to use the Vodka also lol.
Actually, you are better off using half Swerve and half allulose or BochaSweet as the sweetener to keep it soft. Collagen really does nothing in that regard.
What is the difference between allulose and bocha sweet? I use Swerve or Monk Fruit.
Thank you
Tammy
They are two completely different sweeteners. I would google them both for full info. However, in keto ice creams, they both help keep it softer and more scoop able after freezing.
I made this with raspberries and it was wow so yummy. I also will add the vodka next time. however, have made another batch (only 1/2 recipe) and put it in popsicle makers and its easier to eat as no waiting to unthaw a bit to scoop out. Just love my Everyday Keto book.
I don’t have sour cream on hand. How would you substitute with cream cheese?
You need to soften it and beat it with some of the whipping cream.
But how much? 8 oz?
Thanks!
Yep, 8 ounces would be fine.
I made it with cream cheese and my husband LOVES it! He keeps asking me to make more. I forgot the vodka early on and went back in 2 hours to add it but it had already frozen solid. So this variation is a good option if you need something ready a little quicker.
Has anyone tried this recipe using ice cream maker ? I’d very much appreciate your input, thank you ☺️
How could I make this in a icecream maker?
looks delicious!
Just don’t whip the cream at the end. Add it straight to the sour cream mixture and then churn.
Yes!! This works FABULOUSLY WELL!!! Thank yooouuuuu????????????????????????❤️????????