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I recently had a big keto ice cream making weekend and my boyfriend and I had quite a blissful time afterward because we could enjoy all of the different creations.

Of course, one of my favorites has to be this keto strawberry ice cream.
Because: strawberries.

They are my big weakness and I could eat several pounds at once, quite literally.
Unfortunately, several pounds of strawberries and a ketogenic diet don’t go so well together, that’s why I limit myself by preparing keto friendly strawberry treats instead of eating the strawberries fresh.

That way I can calculate how many servings are fine to stay within my daily carb count without kicking myself out of ketosis all the time.

This keto strawberry ice cream checks the box for being super low carb with only 4.1g net carbs per scoop.
The best thing is, we don’t even need artificial flavors to enhance our sugar-free strawberry ice cream – the strawberries included in this recipe do that job for you!

They taste incredibly fresh and with the right steps, you won’t need anything besides the natural strawberry flavor provided by the strawberries themselves.
Find out how to make it below!

KETO STRAWBERRY ICE CREAM INGREDIENTS:

This section is where I share a few tips and suggestions regarding the ingredients you’ll need for this recipe. ☺️

(You can find the exact amounts needed on the recipe card that’s embedded below this section!)

heavy cream

powdered erythritol:

Why do I love Erythritol so much?
In my opinion, Erythritol is the best keto-friendly sweetener.
– it doesn’t spike your blood sugar,
– it’s completely safe and
– has a very fresh & natural sweet taste.

Because of its natural origin and natural production process (fermentation), I also consider erythritol to be paleo-friendly.

You can use other powdered keto-friendly sweeteners that won’t spike your blood sugar as well, but be aware that you may have to add more or less sweetener if you do so.

Erythritol is about 70% as sweet as sugar whereas other keto-friendly sweeteners like monk fruit and stevia are much sweeter than sugar.
Keep that ratio in mind when using a 1:1 sugar replacement.

strawberries:
I like to use frozen strawberries for this recipe as they are usually more affordable and available all year round.
Frozen produce is also harvested at the peak of its’ ripeness and thus the frozen strawberries are usually more flavorful and have more micronutrients.

vanilla pod or sugar-free vanilla extract
I recommend using the vanilla pod if you have the possibility.

eggs: one whole egg and two egg yolks

vodka or gin (optional):
Adding (low carb) booze like gin or vodka will improve the consictency of the ice cream.
Booze that’s high in alcohol content has a very low freezing point and adding even very small amounts will lower the freezing point for your ice cream as well.

Don’t worry if you think that it will kick you out of ketosis – like I already mentioned, you only need about 2-3 tsp for the whole recipe.
This amount is so miniscule that it most certainly won’t affect your state of ketosis whatsoever.

KETO STRAWBERRY ICE CREAM RECIPE CARD:

CategoryDessert, Fat Bombs, Ice Cream, Keto, Low Carb, Snacks, VegetarianDifficultyBeginner

This keto strawberry ice cream is sugar free, 100% low carb and super easy to make! Only 4.1g net carbs per scoop and only 5 ingredients needed!

Yields6 Servings

Prep Time15 minsCook Time20 minsTotal Time4 hrs 10 mins

Ingredients:

1 cup heavy cream (250ml)

10.60 oz strawberries (300g)

2.30 oz powdered erythritol (65g)

2 egg yolks

1 whole egg

½ vanilla pod or 1 tsp of sugar-free vanilla extract

Instructions:

Add the strawberries into a non-sticking pot and set the heat to medium.
Let the strawberries simmer until the fruit has broken down completely, usually, that takes approx. 10 minutes.

Add the cooked strawberries into a food processor and blend until you are left with a smooth jam-like strawberry paste.
(You can also do this step after you added the heavy cream or use a hand blender.)

Transfer the pureed strawberries back into the pot.

Scrape out the vanilla pod and add the seeds to the pot with the strawberries.

Add the heavy cream to the pot as well and set the heat to medium.
Bring it to a boil.
Keep stirring while the heavy cream begins to boil.

☝︎ It's easier to do this in a non-sticking pot and on medium-high heat instead of high heat.
Both will help to avoid burning the heavy cream.

In a separate bowl, whisk the eggs and the powdered erythritol until you get a foamy, pale yellow-colored mixture.

☝︎ The bowl should be big enough to hold both the egg mixture and the heavy cream mixture.

Place the big bowl with the egg mixture on top of a pot that's filled with water.
This will be our self-made double boiler for this time being.

Bring the water in the pot to a boil and start to drizzle in the strawberry-infused heavy cream into the egg mixture.
All of the heavy cream-strawberry-mix is going to be added into the bowl with the egg mixture.

Keep stirring constantly for approx. 5-7 minutes until the mixture thickens up.

☝︎ The mixture is thick enough once you can dip a metal spoon in the mix and the backside of the spoon remains covered.
(It should look like a thin layer covering a spoon - if it rather looks like something reminding you of a spiderweb - keep stirring for a bit longer.)

Let the mixture cool down and chill it in the fridge for at least 30 minutes.

With Ice Cream Maker:

Follow the specific instructions of your personal ice cream maker.

Without Ice Cream Maker:

(Optional): Add 2-3 tsp of vodka or gin.

This will lower freezing point and improve consistency of your ice cream.

Place the bowl in your freezer.

Stir the mixture every 60 minutes for the first two hours and every 30 minutes afterward.

I've found that the ice cream has the best consistency after approx. 5 hours in the freezer.
So if you start in the morning you should be able to enjoy your perfect keto strawberry ice cream in the afternoon.

BUT:
You can also store the ice cream for a while in your freezer and achieve a similar consistency by taking out the ice cream approx. 15-25 minutes before you plan on enjoying it.
Don't worry if it's rock solid when you take it out of the freezer, that's normal and the consistency will be great once the 15-25 min are over!

Enjoy!

Storage:

Fill your ice cream into a suitable container.
I recommend consuming the ice cream within 1-2 weeks.
Our ice cream doesn't contain any preservatives, that's why it isn't as durable as store-bought ice cream.
(It probably won't last long anyway because it's sooo delicious!)

*This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
Thank you for supporting my site!

**(I try to be as accurate as possible with the nutrition information below, but values may vary because of natural occurring fluctuations and different products used.)

Nutrition Facts

Serving Size 1 scoop of ice cream

Servings 6

Amount Per Serving
Calories 194

% Daily Value *
Total Fat 18.5g29%
Total Carbohydrate 5.1g2%
Dietary Fiber 1g4%
Protein 3.2g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients