This creamy and refreshing keto strawberry ice cream is made with just three ingredients! It’s low in carbs and perfectly sweet, making it a great treat for summer days.
Making this ice cream is super easy! I whip up the strawberries with cream and sweetener, then freeze it. It’s so delicious, you’ll forget it’s healthy! 🍓
Key Ingredients & Substitutions
Frozen Strawberries: These add natural sweetness and flavor. If strawberries aren’t available, you can use other berries like raspberries or blueberries. Just remember that they might alter the final color and flavor a bit!
Heavy Whipping Cream: This gives the ice cream its creamy texture. If you want a lighter version, you could substitute it with coconut cream for a dairy-free option. Try to use unsweetened to keep it keto-friendly!
Powdered Erythritol: This is my go-to low-carb sweetener. If you prefer a different sweetener, you can use monk fruit or stevia, but be sure to check the conversion ratio, as they can vary greatly in sweetness.
How Do I Get the Best Creamy Texture?
Getting that creamy, scoop-able ice cream can be tricky! The texture relies heavily on blending thoroughly and having the right balance of ingredients.
- Blend until it’s super smooth! Don’t rush; pause to scrape down the sides if needed.
- Use frozen strawberries straight from the freezer. This helps maintain the right consistency.
- If the mixture is too soft after blending, freeze it in a container until it’s firm but still scoop-able.
- Let it sit out for a few minutes if it becomes very hard in the freezer. This makes scooping easier.
Easy 3-Ingredient Keto Strawberry Ice Cream
Ingredients You’ll Need:
- 2 cups frozen strawberries
- 1 cup heavy whipping cream
- 2-3 tablespoons powdered erythritol (or preferred keto-friendly sweetener), adjust to taste
How Much Time Will You Need?
This delightful keto strawberry ice cream takes about 10 minutes to prepare, plus an additional 1-2 hours to freeze for the right texture. Enjoy that homemade goodness without the wait!
Step-by-Step Instructions:
1. Blend the Ingredients:
Start by placing your frozen strawberries in a blender or food processor. Pour in the heavy whipping cream, and add the powdered erythritol. These ingredients create the magic base of your ice cream!
2. Process Until Smooth:
Blend the mixture until it becomes smooth and creamy. Take your time with this step! You might need to pause and scrape down the sides of the blender to ensure everything is mixed well.
3. Freeze for Texture:
If your mixture seems a little too soft right after blending, no worries! Simply transfer it to a freezer-safe container. Let it freeze for about 1-2 hours until it reaches your desired firmness.
4. Serve and Enjoy:
Once frozen, scoop the ice cream into bowls and enjoy immediately. Want to make it extra special? Garnish with fresh strawberries or sprinkle a bit of your keto sweetener on top!
5. Store Leftovers:
If you have any leftovers (which is unlikely because it’s so good!), store them in the freezer. Just remember, it might harden. Allow it to soften for a few minutes at room temperature before scooping again.
Frequently Asked Questions
Can I Use Fresh Strawberries Instead of Frozen?
While fresh strawberries can be used, you will need to freeze them first to achieve the right texture for ice cream. Simply wash, hull, and freeze sliced strawberries for a few hours before using them in the recipe.
What if I Don’t Have Erythritol?
No problem! You can substitute erythritol with other keto-friendly sweeteners, such as monk fruit sweetener or stevia. Just be sure to adjust the amount based on the sweetness level, as some alternatives are sweeter than erythritol.
How Long Will This Ice Cream Last in the Freezer?
This keto strawberry ice cream can last up to 2-3 weeks in the freezer when stored in an airtight container. However, for the best texture and flavor, it’s recommended to enjoy it within the first week.
Can I Make This Dairy-Free?
Absolutely! To make this ice cream dairy-free, simply substitute the heavy whipping cream with coconut cream. This will give you a deliciously creamy texture while keeping it suitable for a dairy-free diet.
