5-Ingredient Keto Strawberry Ice Cream Recipe
Servings: 4–6
Net Carbs: ~3g per serving
Here’s a rich, flavorful 5-Ingredient Keto Strawberry Ice Cream recipe that’s as simple as it is delicious. This ice cream offers the perfect balance of sweet, creamy, and fruity, all while being completely sugar-free and keto-friendly. The vibrant pink color of the strawberry base invites you to dive right in, and the rich, velvety texture will have you savoring every bite.
The process couldn’t be easier — you start by pureeing fresh or thawed strawberries, letting their natural sweetness shine through. Blending them with a luscious mixture of heavy cream, almond milk, and a hint of vanilla creates the ultimate ice cream base that’s rich and indulgent. The heavy cream gives it that perfect creamy consistency, while the almond milk keeps it light, adding just the right touch of sweetness without being overpowering.
What makes this ice cream extra special is the simplicity of the ingredients. With only five components, there are no unnecessary additives or complex processes — just fresh, real ingredients that come together to create a dessert that feels like a true indulgence, without breaking the carb bank. The erythritol or your favorite keto sweetener ensures that the sweetness is just right, while the strawberries infuse each scoop with their naturally tangy yet sweet flavor.
After a few hours in the freezer, the mixture transforms into a cold, creamy treat that’s smooth and slightly soft, making it easy to scoop into perfect portions. Each bite is a perfect balance of creamy, strawberry goodness, and it’s as refreshing as it is satisfying. Whether enjoyed on a warm afternoon or as a special treat to finish off a meal, this keto strawberry ice cream delivers all the pleasure of a classic dessert, without any of the guilt.
For those looking to elevate this treat, adding a few extra chopped strawberries or a sprinkle of crushed nuts before freezing can add an extra layer of texture and flavor. Serve it in a bowl, or even as a topping for your favorite keto dessert — the possibilities are endless. This is the kind of simple recipe that becomes a go-to whenever you need a quick and delicious keto-friendly treat to cool off or satisfy your sweet tooth.
Ingredients:
- 2 cups fresh strawberries (or frozen, thawed)
- 1 cup heavy cream
- 1/4 cup erythritol or your preferred keto sweetener (adjust to taste)
- 1 tsp vanilla extract
- 1/4 cup unsweetened almond milk (or any low-carb milk alternative)
Instructions:
- Prepare the strawberries:
If using fresh strawberries, wash and hull them, then chop them into small pieces. If you’re using frozen strawberries, allow them to thaw and then chop. Puree the strawberries in a blender or food processor until smooth. If you prefer a chunkier texture, pulse a few times to leave some pieces intact. - Whisk together the base:
In a medium bowl, combine the heavy cream, almond milk, sweetener, and vanilla extract. Whisk until the sweetener is fully dissolved and the mixture is smooth. - Mix the strawberries with the cream base:
Pour the pureed strawberries into the heavy cream mixture and stir well to combine. Taste and adjust sweetness if needed. - Chill the mixture:
Transfer the strawberry cream mixture to a freezer-safe container and spread it out evenly. Cover with a lid or plastic wrap and freeze for about 4–6 hours, or until solid and scoopable. - Serve and enjoy:
Once the ice cream is fully frozen, scoop it into bowls or cones. Enjoy immediately! If the ice cream is too hard to scoop, let it sit out for a few minutes to soften slightly.
