We’ve been strawberry crazy this week. With fresh ripe berries filling the market shelves, it makes sense to grab them while they are fresh. With the warmer weather finally arriving, it also makes sense to use those berries to make ice cream. And this keto strawberry ice cream recipe will not disappoint.
Last year we made a cheesecake version of this ice cream that everyone loved. It’s the dessert most requested in our circle of friends and family. But we did get requests for a simple strawberry ice cream, so we created this version. It’s a bit sweeter and bursts with a bit more strawberry flavor.
Super Creamy Low Carb STRAWBERRY ICE CREAM
You will need to make a batch of strawberry ripple for this recipe. Don’t worry, it’s as easy as can be, but really takes the berries to a whole other flavour level.
The strawberry ripple only takes about 10 minutes from start to finish, including slicing the strawberries. But it also needs to cool before adding to the recipe. My suggestion is to make the strawberry ripple about an hour before your start your ice cream.
No ice cream maker? We have a solution for that, scroll down to almost the bottom of the post to see instructions to make this low-carb ice cream manually.
BEST SWEETENERS TO USE IN THIS RECIPE
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I used allulose in this keto strawberry ice cream for two reasons. Allulose does not get grainy when cold, and it helps to prevent the ice cream from freezing rock solid. But you do have other options when it comes to sweeteners.
If you do not have allulose on hand, or cannot get it (it can be tough to find in Canada), use your favorite 1:1 sugar substitute.
Bocca sweet works very well in this recipe. It doesn’t quite leave the ice cream as scoopable as the allulose, but it’s not too bad. No aftertaste either with Bocca sweet.
Erythritol will work, and the cooling sensation is reduced dramatically in frozen desserts. The only caveat using Erythritol in this recipe will make the ice cream rock solid. You can either add three tablespoons of your favorite booze (hard alcohol), a tablespoon of glycerine, or a dollop of patience. Leaving the ice cream out on the counter for about 15 minutes will soften it enough to make it scoopable.
Monkfruit will work too. I found it did leave an aftertaste, but I know so many of you love monk fruit. Much like the erythritol, it will leave this ice cream hard as a rock when you pull it out of the freezer. You can use the same tricks as mention with the erythritol.
Sweeteners, FAQ, and Tips oh My!
TIPS FOR MAKING THE Sugar-free STRAWBERRY RIPPLE
You can make the strawberry ripple with either fresh or frozen strawberries, it doesn’t matter. I can say that fresh, as always, will taste better, but frozen will do in a pinch.
With that said, if you’re reading this in the dead of winter, skip the fresh berries at the supermarket and go for the frozen. We all know how wintertime grocery store berries taste! (spoiler alert, they don’t taste like much at all).
Making the strawberry ripple is a cinch too, and takes only a few minutes of your time to create.
PULLING THE ICE CREAM ALL TOGETHER
A minute before your ice cream maker finishes its cycle, add half the strawberry ripple.
Working quickly, remove the ice cream and place it in a bowl and fold in the rest of the ripple. Folding in half the ripple at the end creates ribbons of strawberry goo.
NO ICE CREAM MAKER? IF YOU HAVE THE TIME AND PATIENCE, YOU CAN STILL MAKE THIS ICE CREAM!
What works exceptionally well is an empty metal coffee can. You can freeze the ice cream inside of anything; metal just seems to work best. You also want to make sure that whatever container you use is big enough for your hand mixer. You also want to ensure the container will fit into your freezer.
And if you like strawberries check out our list of top sugar-free strawberry desserts!
Making Ice cream in an ice cream Can
To make this keto strawberry ice cream without an ice cream maker, simply pour your cream base into your container. Place the container inside your freezer for 30 minutes. At the 30 minute mark, bring it out and give it a blend with your hand mixer, making sure you get all the frozen bits off the side of the metal bowl.
Repeat this process (every 30 minutes) until everything is frozen and creamy. It won’t be the same as making it in an ice cream maker, we can’t get as much air built into the cream base manually, but you know what, it works in a pinch!
All freezers are different, so you may need more or less time. This process does indeed work, it just requires a bit of patience.
Storage and serving suggestions
You can serve this keto strawberry ice cream right away. The softness will entirely depend on the heat of your kitchen and the effectiveness of your ice cream maker.
For me, the ice cream comes out a touch too soft for my liking, so I freeze for 20-30 additional minutes.
You can keep this ice cream in your freezer for up to a month. Be sure to keep it well covered.
Hope you enjoy this one as much as we did!
Looking For More Ice cream and Frozen Dessert Recipes?
- Sugar-Free Blueberry Cheesecake Icecream
- Keto Fudgesicles
- Low Carb Orange Ice Cream Bars
- Peppermint Brownie Ice Cream Bars
- Sugar-free Coconut Ice Cream Bars
- 2.5 cups fresh or frozen strawberries
- 1/4 cup water
- 1/2 cup granular allulose
Ice Cream Base
- 3/4 cup granular allulose
- 2 cups heavy cream
- 1 cup sugar-free almond milk
- 1 Tbsp Vanilla (I used 1 vanilla pod scraped)
- Pinch of salt
- Add water, allulose, and strawberries to a saucepan and heat gently over low heat.
- Gently mash the strawberries with the back of a fork or spoon, and stir over medium-low heat until strawberries are thick and glossy.
- Set aside to cool.
Ice Cream Base
- Mix heavy cream, almond milk, allulose, salt and vanilla in a large bowl. A pourable bowl works great for this.
- Pour mixture into the ice cream maker and set the machine to the ice cream setting.
- When the ice cream maker has 1 minute left in its cycle pour in half the strawberry ripple.
- Remove the ice cream from the imagine and scoop into a freezer safe bowl. Pour the remaining half of the strawberry ripple and stir 3-4 times to blend in, but do not completely blend.
- Freeze for an additional 20 minutes before serving.
- If left in the freezer to freeze solid, allow ice cream to soften for 15 minutes prior to serving.
- All the different sweetener replacements react differently in this recipe. See notes about sweeteners in the blog post if you plan to replacing the allulose to see what additional steps you will need to adapt the recipe.
- This recipe can be made without an ice cream maker. See the instructions toward the end of the blog post.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 262Total Fat: 23gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 75mgSodium: 47mgCarbohydrates: 10gNet Carbohydrates: 6gFiber: 4gSugar: 5gProtein: 3g
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs (and sugar alcohols) are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fibre.