Sugar-Free Strawberry Ice Cream Cups

Prep Time: 15 minutes
Freeze Time: 4–6 hours
Total Time: 4 hours 15 minutes
Servings: 8 cups

Ingredients

• 2 cups fresh strawberries, hulled and chopped
• 8 ounces (225 g) cream cheese, softened
• 1 cup heavy whipping cream
• ⅓ cup powdered erythritol or powdered monk fruit sweetener
• 1 teaspoon vanilla extract
• 1 tablespoon fresh lemon juice
• Pinch of salt

Optional Toppings

• Sliced fresh strawberries
• Sugar-free dark chocolate shavings
• Chopped almonds or pecans
• Unsweetened shredded coconut
• Fresh mint leaves

Instructions

1. Add the strawberries and lemon juice to a blender or food processor and blend until smooth. For a chunkier texture, pulse instead of fully puréeing.
2. In a large bowl, beat the softened cream cheese until smooth.
3. Add the powdered sweetener, vanilla extract, and salt. Beat until creamy.
4. In a separate bowl, whip the heavy cream to stiff peaks.
5. Fold the whipped cream into the cream cheese mixture until fully combined.
6. Gently fold in the strawberry purée until evenly mixed.
7. Divide the mixture among 8 silicone muffin cups or paper-lined muffin tins.
8. Freeze for 4–6 hours, or until firm.
9. Let the cups sit at room temperature for 5–10 minutes before serving for the creamiest texture.

Storage

• Freezer: Store in an airtight container for up to 2 months.
• Separate layers with parchment paper if stacking.

Nutrition (Per Cup, Approximate)

• Calories: 190
• Fat: 18 g
• Protein: 3 g
• Total Carbohydrates: 5 g
• Fiber: 1 g
• Net Carbs: 4 g
• Sugar: 3 g (naturally occurring from strawberries)

Tips

• Use ripe, sweet strawberries for the best natural flavor.
• Powdered sweetener blends more smoothly than granulated sweetener.
• For a firmer, scoopable texture, freeze the mixture in a loaf pan instead of individual cups.
• Add a few diced strawberries before freezing if you enjoy bites of fruit in your ice cream.
• For a dairy-free version, substitute dairy-free cream cheese and coconut cream for the heavy whipping cream.