This keto strawberry ice cream is creamy, fruity, and so easy to make at home. No ice cream maker needed!
If you’ve been missing ice cream on a low carb diet, this one is going to make your day. It tastes rich and indulgent, but it’s completely keto friendly.
The base is made with heavy cream and cream cheese, which gives it that smooth, velvety texture you want in a good ice cream. The strawberries add a fresh, natural sweetness that works perfectly with it.
It’s sweetened with powdered erythritol, so there’s no sugar involved. You get all the flavor without the carbs.
Whether you’re making this for yourself or for the whole family, everyone is going to enjoy it. Let me show you how to put it together.
Why You’ll Love This Recipe
Tastes Like Real Ice Cream – The cream cheese and heavy cream base makes this incredibly rich and creamy just like traditional ice cream.
No Ice Cream Machine Needed – You can make this keto strawberry ice cream with just a bowl and an electric mixer.
Bursting With Real Strawberry Flavor – Cooking the fresh strawberries down into a jammy sauce gives you an intense natural berry taste in every bite.
Recipe Ingredients
- 2 cups Heavy Whipping Cream
- 4 oz Cream Cheese, softened
- 2/3 cup Powdered Erythritol
- 2 cups Fresh Strawberries, hulled and chopped
- 1 tbsp Fresh Lemon Juice
- 1 tsp Vanilla Extract
- Pinch of Salt
How To Make
Step 1
Add the chopped strawberries, lemon juice, and 2 tablespoons of the powdered erythritol to a medium saucepan. Cook over medium heat, stirring frequently, for about 5 to 7 minutes until the berries break down into a thick, jammy sauce. Remove from heat and let cool completely.
Step 2
In a large bowl, beat the cream cheese with an electric mixer until smooth. Add the remaining powdered erythritol, vanilla extract, and salt. Beat until well combined.
Step 3
Gradually pour in the heavy cream while mixing on medium speed, then increase to high and whip until the mixture reaches stiff peaks, about 3 to 4 minutes.
Step 4
Add the cooled strawberry mixture and fold it through with a spatula, leaving some visible streaks for a beautiful swirl pattern.
Step 5
Transfer the mixture to a freezer-safe container and press a sheet of parchment paper directly onto the surface. Cover with a lid and freeze for at least 6 hours or overnight.
Step 6
Remove from the freezer about 10 minutes before serving to soften slightly. Scoop and enjoy.
Tips
Make Sure the Strawberry Sauce Is Fully Cooled
This is the most important step in the whole recipe. If the strawberry mixture is even a little warm when you fold it into the whipped cream, it will deflate everything and your ice cream will turn out icy instead of creamy.
Spread the cooked strawberry sauce on a plate or shallow bowl and put it in the fridge for about 20 minutes. It cools way faster that way compared to leaving it in the saucepan.
Soften the Cream Cheese the Right Way
The cream cheese needs to be truly soft before you start beating it. If it’s still cold and firm, it won’t blend smoothly and you’ll get little lumps throughout the ice cream that never go away.
Leave it on the counter for about 30-45 minutes before you start. If you forgot to take it out ahead of time, cut it into small cubes and microwave in 10-second bursts until it’s soft but not melty.
Don’t Over-Whip Past Stiff Peaks
When whipping the heavy cream mixture, stop as soon as you hit stiff peaks. That means when you pull the beaters out, the cream holds its shape and the tip stands straight up without flopping over.
If you go past stiff peaks, the mixture starts to turn grainy and buttery. Once that happens there’s no fixing it, and your ice cream will have a weird texture instead of being smooth and creamy.
More Recipes
- Keto Butter Pecan Ice Cream
- Keto Mint Chocolate Chip Ice Cream
- Keto No-Churn Cookie Dough Ice Cream
- Keto Strawberry Swirl Ice Cream Bars
- Keto Fried Ice Cream Bites
Frequently Asked Questions
Can I use frozen strawberries instead of fresh?
Yes, frozen strawberries work just fine here. Just thaw them first and drain off any extra liquid before cooking them down in the saucepan, otherwise your strawberry sauce might end up too watery and make the ice cream icy instead of creamy.
Fresh strawberries will give you the best flavor, but frozen ones are a great option when strawberries aren’t in season.
Keto Strawberry Ice Cream
Ingredients
- 2 cups Heavy Whipping Cream
- 4 oz Cream Cheese, softened
- 2/3 cup Powdered Erythritol
- 2 cups Fresh Strawberries, hulled and chopped
- 1 tbsp Fresh Lemon Juice
- 1 tsp Vanilla Extract
- Pinch Salt
Equipment
- electric mixer
- freezer-safe container
Instructions
- Add the chopped strawberries, lemon juice, and 2 tablespoons of the powdered erythritol to a medium saucepan. Cook over medium heat, stirring frequently, for about 5 to 7 minutes until the berries break down into a thick, jammy sauce. Remove from heat and let cool completely.
- In a large bowl, beat the cream cheese with an electric mixer until smooth. Add the remaining powdered erythritol, vanilla extract, and salt. Beat until well combined.
- Gradually pour in the heavy cream while mixing on medium speed, then increase to high and whip until the mixture reaches stiff peaks, about 3 to 4 minutes.
- Add the cooled strawberry mixture and fold it through with a spatula, leaving some visible streaks for a beautiful swirl pattern.
- Transfer the mixture to a freezer-safe container and press a sheet of parchment paper directly onto the surface. Cover with a lid and freeze for at least 6 hours or overnight.
- Remove from the freezer about 10 minutes before serving to soften slightly. Scoop and enjoy.