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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You can add glycerine instead of vodka to keep from freezing solid or crystalizing
Carolyn- I made this last night and tried it today and have to agree– the sour cream isn’t evident at all. I thought it might make this taste more like frozen yogurt but it absolutely doesn’t. This is delicious. Very strawberry forward. My only issue was some iciness, which after reading your comments believe this is mainly due to not using the vodka– which I just didn’t have on hand. If there is anything else I might have done to prevent the iciness please let me know. Otherwise, this is amazing!
Carolyn,
I am on my 4th go around with this ice cream recipe. We LOVE it. I make it and put it in my Ninja Creami. I bought vanilla vodka to use and I hope it is good. I usually don’t use any vodka at all as it turns out great.
Thank you for letting me eat ice cream again. 😃
Delicious
Carolyn, I love the peach ice cream that uses a custard but I want a sour cream flavor to it and I have an ice cream maker. I also am lactose intolerant and so I’ve been using Silk Whipping cream…which works pretty well. Anyway, I saw that I can make sour cream by adding a tablespoon of lemon juice to a cup of the Silk whipping cream (and storing for a couple days). I am thinking of trying it but I suspect that the I’ll need different proportions and also that it might not be good to make the custard from the sour cream. Any ideas about what proportion of whipping cream I should sub out to the sour cream?
Terry Cook
Delicious! Best Strawberry Ice Cream I’ve ever made. Though I used 100% Allulose as I didn’t have any Xylitol or Boca Sweet, the ice cream still came out harder than I like and not soft like the video. I popped it in the microwave using the Soften Ice Cream setting and it came out fine. Next time ( yes, there will be many next times) I will stir in some ChocZero dark chocolate chips before freezing. Thanks for this simple fabulous ice cream recipe.
Made my second batch of this delicious, simple, strawberry ice cream. This time I used Xylitol and Choc Zero dark chocolate chips. I used the vodka both time. Though I still had to soften the ice cream in the microwave, the batches came out tasting just the same; both were excellent. I loved the addition of the chocolate chips so will always add those. My favorite ice cream flavor is Coffee but I don’t like custard based ice cream. Do you think you could develop a version based on the strawberry ice cream method? I have a Cuisinart Ice Cream Maker so am able to make that type of recipe too. Thanks again.
This was the first time I’ve made ice cream and it did not disappoint! Even my husband enjoyed it, and he’s hard to please! Very simple and comes together quickly. Thank you for a delicious treat on th÷se hot summer nights!
I am so glad!
I was excited to try this recipe as I can no longer get keto ice cream, ie. Enlightened ice cream, here in Victoria, BC. I made the recipe exactly as written. We also cannot get Allulose in BC (although there seem to be some online sources, not Amazon.ca) so I used xylitol as per your recommendations and the powdered swerve. I added vodka as recommended.
The ice cream came out of the freezer rock hard. After leaving it to soften, the flavour was fabulous but the texture was really, really awful – completely icy and really inedible.
Any ideas why? I’m so disappointed. I’m thinking xylitol really isn’t a viable substitute for ice cream.
Xylitol is definitely not as good as allulose, for sure. But it’s better than all erythritol, which would make it even worse. I am sorry it didn’t work out to your satisfaction. Was your sour cream full fat? That would make a difference too.
I am actually planning on re-making this recipe sometime with a new approach, where I reduce the strawberry mixture to make it thicker. I think that will help people who can’t always access the same sweeteners.
Thank you for your response Carolyn. I did use full fat sour cream. In addition to the xylitol not being as good as Allulose, I think, as you suggest, the puréed strawberries add a lot of liquid to the mix.
I did find a fix for the problem after looking online for solutions.
I softened the ice cream enough to cut it in cubes, whirled it in the food processor and refroze. The texture now is nearly perfect and the taste is wonderful. It also scooped easily straight from the freezer.
It’s a bit tedious but works. I think I may invest in an ice cream maker as that should help too.
I’m from Alberta and ordered Allulose from iHerb.
Another option for the strawberry flavor is freeze dried strawberry powder (Anthony’s offers it on Amazon). It works well for cakes, etc as far as boosting flavor.
This was fantastic!
I followed the recipe exactly because I trust that you have worked to get the best flavor and consistency we all want. I had to make one container for my husband and one for me. I take a large scoop out for me and savor it. He wants to sit down with a spoon and not come up for air!!! Thank you for all your work.
I thought your peach ice cream was my favorite. But this recipe produces the best strawberry ice cream I’ve ever had. Made with Bochasweet, Swerve and a bit of vodka it scoops like “regular” ice cream after 24 hours in the deep freeze. And it was super easy. Just an amazing recipe!
So glad you enjoyed it!
so true about being transported! i feel like a little kid in the summer having a strawberry ice cream treat! I’ve made this so many times and am finally leaving a comment 😉 thank you!
I got an ice cream maker for my birthday last month. I’ve tried a few recipes but this is definitely my favorite! So creamy and the strawberry flavor is perfect.
Hi Carolyn, this is my all time favorite keto recipe. I’m experimenting with adapting some conventional ice cream recipes and have read your notes about sweeteners- just curious why you don’t use all bocha sweet in this or others, and instead use it with erythritol. I’m trying to figure out which one is best for a recipe I’m adapting for orange creamsicle. Thanks for all you do and share!
My batch didn’t seem to have as much Strawberry flavor as I would have liked. Mayby my Florida Strawberries weren’t that flavorful. Becauce of that the sour cream seemed to come through and the texture of the desert was a little too creamy. The mixture before adding to the wipped cream tasted pretty good, however. Maybe less wipped cream?
Excellent !!!
Carolyn, this is the best. I had been craving strawberry ice cream and this did not disappoint! So delicious! I followed the recipe exactly. Thank you for another hit! Hope you are having a great summer!