Keto Strawberry Ice Cream

This keto strawberry ice cream is absolutely amazing! This is one of our all time favorite keto desserts!

I’m so excited to share this keto strawberry ice cream dish with you! This is a no churn ice cream which is incredibly rich, creamy, and delicious. It also comes out of the freezer just like soft serve ice cream and has the perfect ice cream texture. My family loves this ice cream and I think you will too!

Let’s talk about strawberries!

When doing a low carb keto plan, most fruits are too high in carbs to be included. The awesome news is that most berries, when consumed in moderation, are a great keto choice. One cup of strawberries contains 7-8 net grams of carbs. For comparison, one cup of blackberries contains about 6 net grams and one cup of raspberries contains about 7 net grams. Blueberries are quite a bit higher, with one cup containing 17-18 net grams of carbs. In terms of nutrition, strawberries are a low-calorie food which provide some important nutrients. They provide a source of fiber, folate, magnesium, manganese, potassium, and vitamins A and C. Strawberries are delicious eaten raw just as they are. They can also be used to make cheesecake salads or sliced to top any number of keto desserts. You can also cook strawberries and use them for jams, jellies, and sauces.

How do I macerate my strawberries to make this keto strawberry ice cream?

To macerate means to soften and often to sweeten. This can be accomplished using a liquid or using sugar. For our strawberries, we’re using a specific keto sugar called allulose. When combined with the strawberries and a little lemon juice, the sugar pulls out the juice from the berries and forms an awesome syrup that makes our ice cream all the more delicious. My go-to keto sugar is the Swerve brand. But there are a few recipes that I will only use allulose in. This ice cream is one such dish. There’s a simple reason for this and I found it out by experimenting with different sugars to make this ice cream. Allulose doesn’t crystallize when freezing as other keto sugars often do. While other sugars created a hard or powdery texture, the allulose resulted in an amazing soft serve consistency for this ice cream.

Do you have any tips for making this keto strawberry ice cream?

This ice cream is easy to make, but I do have some tips so yours will turn out perfectly. First, I recommend taking the time to macerate your strawberries in the allulose and lemon juice, stirring once or twice while they macerate. I used fresh lemon juice, but you can use bottled if you’d like. When the berries are almost done macerating, I make the whipped cream. You’ll simply add the heavy whipping cream, vanilla, and salt to a mixing bowl and beat until soft peaks form. Soft peaks mean when you remove your beaters, they form peaks which don’t hold their shape. After macerating your berries, you’ll want to add them to a blender and blend until smooth. Then simply add the berries to the whipped cream and stir until combined and smooth. I like to use a covered plastic container and freeze the ice cream 4-6 hours or overnight before serving to allow it to set.

Need some more delicious strawberry sweet treats? Here are a few I think you’ll enjoy!

Keto Cheesecake Stuffed Strawberries

Keto Strawberry Mousse

Strawberry Almond Butter Keto Cheesecake Smoothie

Ultimate Keto Strawberry Cheesecake Salad

Helpful Hints:

*If you’d like, you can use bottled lemon juice in place of the fresh lemon juice.

*To get the perfect texture for your ice cream, I recommend using allulose for your keto sugar.

Main Kitchen Equipment and Utensils:

• Medium mixing bowls
• Measuring spoons
• Blender

Splash of Encouragement:

***O my soul, you have said to the LORD, “You are my LORD, My goodness is nothing apart from You.” Psalm 16:2***