Keto Strawberry Ice cream { Sugar free }

Strawberries are in season ( well aren't they always ) so why not indulge in this luscious keto strawberry ice cream. Easy to make, ready in no time, it's no churn so you don't need an ice cream machine and the biggest point of all it is TOTALLY guilt free I promise.

You can top it with some strawberry blueberry compote, blueberry sauce or just enjoy it with some keto chocolate muffins

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You can make this strawberry ice cream with fresh or frozen strawberries but instead of cooking the strawberries on the stove top like I did with this delicious low carb compote, I decided to roast the strawberries in the oven.

The result was strawberry ice cream bursting with real strawberry flavors. The depth of flavor in this ice cream is out of this world. And just like our strawberry smoothie the good thing is it's sugar free, low carb and keto complaint.

I used to make homemade strawberry ice cream frequently before going low carb. Happy to have found a way to make it fit my macros with this low carb version.

The ingredients in this low carb /keto strawberry icecream will be a bit different from the regular no churn ice cream I make over at mydiasporakitchenblog, here's is why. In a no churn ice cream, the condensed milk contributes greatly to the creamy texture of the ice cream and because of its high sugar content, it doesn't freeze rock solid.

On the other hand a keto ice cream doesn't accommodate REAL sugar so the texture may be a bit off but with a little manipulation here and there, you will have an equally luscious sugar free ice cream.

THIS POST MAY CONTAIN AFFILIATE LINKS. READ FULL DISCLOSURE HERE.

How to make Keto Strawberry Ice cream.

Choose the right sweetener. For texture my choice of sweetener is Xylitol because it doesn't freeze rock solid.

Make your strawberry base, either by boiling or roasting I prefer the later for intense and crisp flavor.

Make your ice cream base by mixing the strawberry base with your choice of milk. Be mindful that the choice of milk will impact on overall calories and carb count.

Whip up your whipping cream to stiff peaks, mix with ice cream base. Freeze and enjoy 4 or more hrs later.

Here is what we can do to make our low carb ice cream less icy.

• I prefer to use homemade almond milk or coconut milk because I can control the amount of water in it. When I make almond milk for ice cream, I use less water than when I make it for other purposes that way my almond milk used for ice cream is thicker. Alternatively you can use half and half.

• Xanthan gum helps with texture but be careful when measuring it DO NOT pack the teaspoon because too much of it in the ice cream will make it gummy

• Add some MCT OIL to the mix to bump the fat. It also helps with consistency ( optional)

• You can add 2 tablespoon of vodka ( alcohol can act as antifreeze) but I usually don't go that route since my kiddos join in this guilt free indulgence ?
• Covering the ice cream with cling film after transferring to a loaf pan or ice cream bowl and before freezing can also help.

• Use Xylitol* as your choice of sweetener when making keto ice cream because it helps the ice cream not freeze rock solid. Blend the xylitol crystals to get it to a powdered form.

* Be Careful if you use xylitol as a sweetener if you have pets esp. dogs. Though safe for humans, Xylitol is dangerous to dogs even in small amounts.

I hear you want to make this luscious keto strawberry ice cream soon. Not a problem.

Click on the links below to buy Handy stuff you need to make it.

Hand mixer or Stand mixer

Xanthan gum

Loaf pan or ice cream storage container

Ice cream serving bowls

Vanilla Extract

MCT Oil

Xylitol or Erythritol

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Are you ready to enjoy some fruity low carb ice cream? I know you are so let's get started ?

To a healthy lifestyle

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Keto Strawberry Ice cream

Strawberries are in season ( well aren't they always ) so why not indulge in this luscious strawberry ice cream. Easy to make, ready in no time, it's no churn so you don't need an ice cream machine and the biggest point of all it is TOTALLY guilt free I promise.

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Prep Time 25 minutes mins

Freezing time 4 hours hrs

Course Dessert

Cuisine American

Servings 10

Calories 102 kcal

Ingredients

  

1x2x3x

• 2 cups cold heavy cream
• 1 lb fresh or frozen strawberries
• 1 cup Almond milk or Coconut milk you can also use half and half
• ¾ cup xylitol blended and divided
• 1 table spoon vanilla extract
• ¼ teaspoon xanthan gum
• 2 tablespoon mct oil optional

Instructions

 

• Preheat oven to 375 Degrees
• Wash Strawberries remove core ( if you like ) and cut into quarters.
• Mix with 2 tablespoon of powdered erythritol. Then spread on a Cookie sheet. Roast for 20 mins.
• Let Strawberries cool a bit, then combine with almond milk, Xylitol, vanilla extract, xanthan gum and mct oil and blend with an immersion blender. Set aside and Let mixture cool Completely.
• Whip the heavy cream to stiff peaks. Gently fold in the strawberry mixture.
• Scoop into an ice cream bowl and freeze for up to 6 hrs..
• Enjoy

Notes

Nutrition

Calories: 102kcal

Keyword keto ice cream

Tried this recipe?Let us know how it was!