Keto Strawberry Ice Cream Recipe
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!
Servings 8 servings
Calories 202kcal
Ingredients
- 8 ounces strawberries
- 1/3 cup BochaSweet (or allulose or xylitol)
- 1 ounce vodka (optional)
- 1 cup full fat sour cream
- 1 tsp vanilla extract
- 1 cup heavy cream
- 1/3 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.
Video
Notes
Storage information: Store the ice cream in an airtight container in the freezer for up to 3 months.
Sweetener substitutions: I do not recommend using only allulose or BochaSweet, as it makes the ice cream so soft, it never quite firms up properly. A 50/50 split of erythritol and one of these sweeteners is the best for consistency.
Nutrition
Serving: 1serving = 1/2 cup | Calories: 202kcal | Carbohydrates: 3.9g | Protein: 1.7g | Fat: 15.5g | Fiber: 0.6g