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
Ingredients
- 8 ounces strawberries
- ⅓ cup BochaSweet (or allulose or xylitol)
- 1 ounce vodka (optional)
- 1 cup full fat sour cream
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- ⅓ cup 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.
Joyce K says
I consider myself an ice cream connoisseur and I have to say this is THE BEST strawberry ice cream EVER!!! I would have never thought about using sour cream in an ice cream recipe but this is GENIOUS! The flavor is so creamy and rich without that heavy coating when using all heavy cream. I made 1-1/2 batch of the recipe and put it in my ice cream maker and it came out fantasic! I took it to a family picnic and everyone loved it, even those that aren’t keto and claim not to eat non-sugar desserts. I am going to be trying this with other flavors now.
Carolyn says
I am so glad you liked it!
Kay Fleek says
I look forward to all of Carolyns recipes daily. It makes my keto life doable! ❤️
Thank you so much!
Lark says
Can I use only swerve? because I don’t have any other kind of sweetener.
Carolyn says
You can… but it will freeze rock solid.
Angela says
This ice cream has great flavor. I followed recipe to a T, and even bought the sugar I didn’t have on hand. This was very icy for some reason. Was not smooth like I was hoping for. I did use the vodka, but I still need to take it out of the freezer 20mins prior to serving, since it’s so hard. Again, great flavor, just was hoping for creaminess.
Natasha says
I really want to make this for my brother, who loves ice cream and is diabetic. I’m confused by your recommendation to not use only BochaSweet or allulose, but you don’t make a recommendation for how to split it up, or with what. It’s only 1/3 cup, so am I roughly splitting that measure between allulose and monk fruit? Or am I thinking too much? Is the Swerve confectioners sugar the “other” sweetener? I’m excited to make this and would like to get it right.
Carolyn says
The recipe lists the exact quantities of both sweeteners.
Babetta Akin says
Can you make Popsicles using a Popsicle mold for this recipe? Love, love, love this recipe! So good and refreshing!
Carolyn says
Sure, but it’s going to make a LOT of popsicles. Maybe you want this recipe? https://alldayidreamaboutfood.com/keto-strawberry-cheesecake-popsicles/
Elaine says
I’m wondering if I could substitute blueberries or peaches in place of the strawberries. Does anyone have experience making fruit substitutions? This strawberry ice cream is scrumptious! My hubby, who loves his sweets, even said it’s delicious! Thanks, Carolyn for creating so many amazing recipes and for sharing them.
Carolyn says
I think it should be fine but possibly higher in carbs.
Debbie Huewe says
My family says this is the best ice cream I have ever made. Yes I am talking about the Keto strawberry Ice cream!. It is so delicious!!! Thank you Carolyn!
Carolyn says
Yay!!!
Jessica says
I made this today and got great reviews from my family. My daughter is a self-proclaimed strawberry ice cream connoisseur. She went on and on about how this was the best strawberry ice cream she’s ever had and how fresh and delicious it was. My husband is not a strawberry ice cream fan and he loved it too! I was a little reluctant to make it because I wasn’t sure about the sour cream, but it was absolute perfection and so easy to make! Thank you so much for all your recipes that help me make a sugar-free life not only doable, but wildly enjoyable!
Carolyn says
So wonderful!
Deborah says
My husband doesn’t need to do keto but he really enjoyed this, along with me, of course.
Sherry says
Hi there,
First I just want to say your recipes look amazing! I just came across your website and have not yet had a chance to make anything.
I do have a question, can monk fruit and swerve be used in this recipe as we cannot get alulose in Canada?
Carolyn says
I suggest reading the blog post as I discuss the sweeteners. Without it, your ice cream will freeze rock hard so you will need to let it sit out before serving.
Ellen says
Just to let you know that it is possible to buy Allulose in Canada. I have bought on line from various vendors likely mostly through Amazon.ca or stores like lowcarbgrocery etc. A google search should get you there. I use allulose to make simple syrup that I add various flavorings to, to make various both alcoholic and non alcoholic flavored keto drinks. It does not crystallize when chilled like erythritol.
Willy says
Hi
I don’t have alcohol and I know it’s optional but what exactly does the vodka do to the ice cream please?
Carolyn says
Please read the Ingredients You Need section as I discuss this!
Jo says
I used this as my basic recipe to make strawberry frozen yogurt. I had some homemade yogurt so I used that in place of the sour cream. I added just a bit more sweetener and used my ice cream machine instead of whipping the cream. It came out of the ice cream machine like soft serve and was a bit harder but very scoopable after being in the freezer. I took some to a friend who is recovering from surgery after breaking her neck on Mother’s Day. she loved it, so I am going to make a full batch for her.
Jay says
Not tried it yet, but wanted to know if I could substitute the strawberries for raspberries or blackberries?
Carolyn says
Sure!
debra krupp says
Yum! Easy and delicious. No ice cream maker needed.
Janis says
Oh my goodness, Carolyn, this fresh Strawberry Ice Cream is absolutely delicious! Thank you so much! I didn’t have vodka on hand, but I had some coconut rum, so used that. It tastes marvelous!
Becky says
This looks delicious. I have an ice cream maker, can I churn it?
Your chocolate ice cream is still my very favorite. Right now though, I have fresh strawberries.
Thank you.
Sami says
Taste like a Strawberry Cheesecake dessert. 🍓 perfect!!
Wendy says
This was delicious! Do you think this recipe will work with 8 ounces of fresh pineapple chunks?
Carolyn says
I don’t really use pineapple (too high carb for me) but I can’t see why not. It’s a bit juicier, though… I hope that won’t make it icier.
Rita says
Amazing! So easy, fresh and absolutely delicious. I followed the instructions for churning. Will make again and again. Thank you.