You’re craving something cold, creamy, and sweet. But you’re also trying to stay low-carb. Sound familiar? Same. That’s where this Keto Strawberry Ice Cream comes in to save your summer. It’s rich, smooth, and packed with real strawberry flavor. And yes, it’s actually keto-friendly.

This Keto Strawberry Ice Cream has no refined sugar. It uses simple ingredients. It’s easy to make. And you don’t need to be a pastry chef to pull it off. Whether you’re deep into keto life or just cutting carbs, this recipe hits the spot. It’s sweet, fresh, and creamy without the guilt. Grab your spoon. Things are about to get chilly.

Why You’ll Love This Recipe

Let’s be honest. Most keto desserts taste… fine. Not amazing. Just fine.

But this Keto Strawberry Ice Cream? It tastes like the real deal.

Here’s why it wins:

It’s creamy and smooth. Not icy. Not weird.
It uses real strawberries. No fake flavors here.

It’s low carb and sugar-free.
It feels fancy but is super simple.
It’s perfect for summer… or midnight snack attacks.

Also, you don’t need complicated steps. If you can blend and freeze, you can make this. It’s basically foolproof. Even if you “accidentally” eat half the batch before freezing. No judgment.

Keto Strawberry Ice Cream – Low Carb Treat That Feels Indulgent

Ingredients You’ll Need

Simple stuff. Nothing scary.

2 cups fresh strawberries (washed and hulled)
1 cup heavy cream (the real stuff, not light cream)
1 cup unsweetened almond milk
1/2 cup powdered erythritol (or your favorite keto sweetener)
1 tsp vanilla extract
Pinch of salt
1 tbsp lemon juice (optional, but makes the strawberry flavor pop)

That’s it. No mystery powders. No long list of chemicals.

Tip: Use ripe strawberries. Sweet berries make better ice cream. Obvious, but important.

How to Make Keto Strawberry Ice Cream

1. Blend the strawberries

Add the strawberries and lemon juice to a blender. Blend until smooth. You can leave a few small chunks if you like texture. Totally up to you.

Taste it. If your berries are tart, you may want a little extra sweetener.

2. Mix the base

In a large bowl, pour in the heavy cream and almond milk. Add the powdered erythritol, vanilla extract, and salt.

Whisk well until everything combines. Make sure the sweetener dissolves. No one wants gritty ice cream.

3. Combine it all

Pour the strawberry puree into the cream mixture. Stir well. The color should be a pretty soft pink.

At this point, try not to drink it straight from the bowl.

Keto Strawberry Ice Cream – The 5-Ingredient Dessert You’ll Crave

4. Chill the mixture

Cover the bowl and place it in the fridge for 1–2 hours. This step helps the flavors blend. It also makes the texture better later.

Don’t skip this unless you enjoy regret.

5. Churn it

Pour the chilled mixture into your ice cream maker. Churn according to the machine’s instructions. Usually about 20–25 minutes.

It should look like soft serve when done.

6. Freeze to set

Transfer the ice cream to a freezer-safe container. Smooth the top. Cover and freeze for at least 3–4 hours.

Then scoop. And smile.

No ice cream maker? Pour into a container and freeze. Stir every 30–60 minutes for the first 2–3 hours to break up ice crystals. It works. Promise.

Keto Strawberry Ice Cream – No Sugar, No Guilt, Just Creamy Bliss

Don’t Make These Mistakes

Let’s avoid kitchen drama, okay?

Using frozen strawberries without draining them.
Too much water = icy texture. If you use frozen berries, thaw and drain first.

Skipping the chill step.
Warm mix into the machine? Rookie move. Cold base churns better.

Not sweetening enough.
Cold dulls sweetness. Taste your mix before freezing.

Over-churning.
More is not better. Stop when it looks like soft serve.

Using liquid sweetener only.
Powdered works best. Liquid can mess with texture.

Easy Swaps and Changes

Want to tweak it? Go for it.

Swap almond milk for coconut milk. It will be richer.
Use monk fruit sweetener instead of erythritol.
Add sugar-free chocolate chips for a fun twist.

Mix in chopped strawberries after churning for texture.
Add a few basil leaves while blending for a fancy vibe.

Not strict keto? You can use regular sugar. But then it’s not Keto Strawberry Ice Cream anymore. Just saying.

Good to Know

This ice cream freezes hard. Let it sit at room temp for 5–10 minutes before scooping.

Store it in a shallow container for easier scooping.
Press plastic wrap on top before sealing to reduce ice crystals.

Little details matter.

Tips That Make a Difference

Use cold ingredients. Cold cream churns better.

Blend well. Smooth puree = smooth texture.

Don’t rush freezing. Give it time to set fully.

Taste before freezing. Adjust sweetness early.

Use full-fat dairy. Keto and low-fat do not mix well in ice cream.

Trust me. Fat equals creaminess.

Keto Strawberry Ice Cream – Better Than Store-Bought

Best Ways to Enjoy It

Keep it simple. Scoop into a bowl and dig in.

Or try this:

Top with fresh sliced strawberries.
Add a dollop of whipped cream.
Sprinkle crushed keto cookies on top.
Serve in a waffle cone (keto version, of course).

Make an ice cream sandwich with low-carb cookies.

It’s also amazing straight from the container at 9 PM. Just saying.

How to Store It

Store your Keto Strawberry Ice Cream in an airtight container in the freezer.

It keeps well for up to 2 weeks. After that, texture may change a bit. Still edible. Just less dreamy.

To soften, let it sit on the counter for a few minutes. Don’t microwave it unless you want strawberry soup.

Keto Strawberry Ice Cream

Arif

This Keto Strawberry Ice Cream is creamy, sweet, and low in carbs. It uses simple ingredients and real strawberries. It is easy to make and perfect for hot days.

Print Recipe Pin Recipe

Prep Time 15

Resting Time 4

Total Time 4 15

Course Churned and Frozen

Cuisine American

Servings 6

Calories 210 kcal

Equipment

Blender
mixing bowl
Whisk
Ice cream maker (optional)
Freezer-safe container

Ingredients

2 cups fresh strawberries
1 cup heavy cream
1 cup unsweetened almond milk
1/2 cup powdered erythritol
1 tsp vanilla extract
Pinch of salt
1 tbsp lemon juice optional

Instructions

Blend strawberries and lemon juice until smooth.
Whisk heavy cream, almond milk, sweetener, vanilla, and salt.
Mix strawberry puree into cream mixture.
Chill in fridge for 1–2 hours.
Churn in ice cream maker for 20–25 minutes.
Freeze for 3–4 hours until firm.

Notes

se ripe strawberries for best flavor.

Let ice cream sit at room temperature before scooping.

Stir during freezing if not using an ice cream maker.

Nutritional Facts (Per Serving – Approximate)

Calories: 210

Fat: 20g

Protein: 3g

Net Carbs: 4–5g

Sugar: 2g

Quick Answers on Keto Strawberry Ice Cream

Can I make this dairy-free?

Yes. Use full-fat coconut cream instead of heavy cream. The flavor will change slightly, but it still tastes great.

Can I use frozen strawberries?

Yes, but thaw and drain them first. Too much water ruins the texture.

Why is my ice cream icy?

Most likely too much liquid or not enough fat. Or you skipped stirring if you didn’t use a machine.

Is this really keto?

Yes. It’s low carb and sugar-free. Always check your sweetener labels, though.

Can I make it without an ice cream maker?

Absolutely. Stir every 30–60 minutes while freezing. It takes effort, but it works.

How many carbs are in this Keto Strawberry Ice Cream?

It depends on your sweetener and portion size. On average, about 4–5 net carbs per serving.

Can I add other fruits?

You can, but be careful. Many fruits are high in sugar. Raspberries are a better keto option than bananas.

Final Thoughts on Keto Strawberry Ice Cream

If you love ice cream but hate sugar crashes, this Keto Strawberry Ice Cream is your new best friend. It’s creamy, sweet, and super simple. No weird steps. No complicated tools. Just real flavor and low carbs.

Make a batch this week. Share it if you’re feeling generous. Or keep it all for yourself. I won’t tell.

Now go grab that spoon. You’ve earned it.