Description
Keto Strawberry Ice Cream is a creamy, low-carb frozen dessert made with fresh strawberries, whipped cream, sour cream, and keto-friendly sweeteners. It is smooth, fruity, and naturally sweet without added sugar, perfect for a refreshing guilt-free treat.
Ingredients
- 8 ounces fresh strawberries, hulled
- 1/3 cup allulose or low-carb granulated sweetener
- 1 cup full-fat sour cream
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, cold
- 1/3 cup powdered low-carb sweetener
- 1 tablespoon vegetable glycerin (optional)
Instructions
- Blend strawberries, granulated sweetener, and optional glycerin until mostly smooth.
- Mix strawberry blend with sour cream and vanilla extract until fully combined.
- In a separate bowl, whip heavy cream with powdered sweetener until stiff peaks form.
- Gently fold whipped cream into the strawberry mixture until light and airy.
- Transfer mixture to a freezer-safe container and cover.
- Freeze for at least 6 hours or overnight until firm.
- Let sit at room temperature for 5–10 minutes before scooping and serving.
Notes
- Use full-fat dairy for the creamiest texture.
- Thaw frozen strawberries before blending to reduce iciness.
- Let ice cream soften slightly before scooping for best texture.
- A mix of sweeteners improves texture and prevents hardness.
- Optional glycerin helps keep the ice cream softer.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 180
- Sugar: 4 g
- Sodium: 30 mg
- Fat: 17 g
- Saturated Fat: 11 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 60 mg
