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
This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
- 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.
Free Bonus: Secrets to Keto Baking!
Sign up for your favorite recipes delivered straight to your inbox plus get our FREE bonus: Secrets to Keto Baking!
This recipe for strawberry keto ice cream was so delicious when I made it about a couple of months ago. I am now back to repeat using raspberries. I pray it will turn out just as awesome. Thanks for this and ALL of your good recipes; you are an angel.
Enjoy!
Can I sub Allulose for the sweetener??
Yes but if you ONLY use allulose, you may find that your ice cram never firms up past soft-serve consistency.
Can I use plain Greek yogurt, instead of sour cream???
It may end up a little thinner but you can if you pref it.
What a great recipe. I have tried all the store bought keto ice creams. Always ok and also hard as a rock. I have also tried other keto ice cream scoopable recipes. Never with the success I had with your recipe. This recipe is easy (I love easy), delish, and 2 days later is still scoopable. You are so wonderful in providing alternative products and instructions. I did add strawberry extract and the vanilla. And I did use my ice cream maker to churn. There is no need for me to do store bought with a recipe like this ! As always thank you so much for all your work and You are my recipe go to aka guru.
Mary
Can we make this recipe in an ice cream maker?
Leave the whipping cream un-whipped, stir in, add to machine.
I only have Monkfruit. I know it’s not ideal, but can I use this in place of the sweetener and if so, should I powder it?
Thank you for posting this! I have the book but forgot all about this recipe. It was quick and delicious.
Fresh strawberries are not available where I live until November. I was think of using frozen strawberries and defrosting them until they were only slightly frozen or soft. Will this do, or is there something better?
Than you!
Just totally defrost them, it will be fine.
Can I use frozen strawberries that are thawed? Would the amount be 12 ounces thawed as opposed to 12 ounces frozen? I love your recipes. I am waiting for you to come up with a candy recipe book.
Can you use bocha sweet and allulose combo in place of swerve?
Sure… might be too soft if you use just those…
OH my! Delicious! I used the Splenda for baking instead of the erythritol because it’s what I had on hand. I used the same measurements. I added a little limon rum. This ice cream is delicious! Next time I will add a little cocoa for chocolate strawberry. Thanks for this delicious recipe!
When using 1/2 BochaSweet in making the no churn strawberry ice cream do you use granulated Bocweet? Or Powered BichaSweet? Also do you still use a couple tablespoons of Vodka? Thanks
Granulated is fine as long as you can get it to blend in enough to dissolve. I would probably still use the vodka.
Eliminates the fruit and BochaSweet sweet in the fruit. Used 1/4 cup BochaSweet and 1/4 cup powdered Swerve, the sour cream, whipping cream, 1/4 cup pure cocoa, vanilla extract, and vodka. Let it churn about 20 minutes in ice cream
Maker and added 2 pieces Baker’s unsweetened chocolate (chopped) and about 10 almonds (chopped fine). Sooooo good! Might increase the cocoa powder next time for more chocolate flavor.
Glad you’re having fun playing with it. Things like this are infinitely adaptable.
Absolutely delicious, I made a batch yesterday and the taste was incredible. I am going to try a Neapolitan one next I think. Thank you again for making this woe so easy.
This is the best keto Ice cream I ever made. I can’t believe I wasted so much money and time buying store bought keto ice cream when I could have made this.
I put this on top of a simple keto vanilla mug cake and it was FANTASTIC! Exactly what I needed to quench my sweet tooth ????