Before jumping to the recipe, don't miss the HELPFUL RECIPE TIPS in the post! I hope you'll find them useful and will love this fantastic recipe.
Look at this fantastic Low Carb – No Churn Keto Ice Cream!
I can’t tell you how thrilled I am about how this recipe came out. Honestly, I wasn’t sure it would work.
It’s gorgeous, and I MEAN gorgeous. Plus, it’s easy to pull off without an ice cream maker.
The strawberry flavor is spot on and because of one special ingredient it won’t turn into an ice block.
I saved some waaaaay back in the freezer for two weeks to make sure that it will keep well.
It was tough but I managed to hide it from my husband and tween long enough to be able to test it’s ability to retain the flavor and it’s creamy texture.
First I have to tell you that I have never liked strawberry ice cream….
I think it’s because the artificially pink colored, overly sweet stuff just doesn’t taste like strawberries at all to me.
I love strawberries! They are a treat that I am delighted that I can still have on the Keto Diet but the store bought sweet ice cream treat just doesn’t cut it.
In fact, I was leery of even trying to develop this recipe because of it. But, I had some frozen strawberries that I needed to use and I decided to give it a whirl.
I was surprised and delighted with the flavor and texture. And, the fact that I can have ice cream anytime that I want now.
And, I know that it’ll hold up so we can keep it in the freezer for when the mood strikes.
Lets get started:
Gather up all of the ingredients.
- This recipe includes vodka and you don’t have to use it if you don’t want to…but I suggest you do.
Here is the deal with the alcohol..the recipe includes 3 tablespoons of vodka. That ends up being roughly 1 teaspoon of alcohol per serving.
I can understand that if you are feeding this to very young children that you may not want to use it but most people will not feel any effects from this small amount of booze.
It’s not a deal breaker and you can skip it if you want ~ but the finished product will have a much harder texture when frozen.
Alcohol doesn’t freeze and will keep your ice cream softer.
I used the three tablespoons in the recipe and found that it still got a bit harder than I like for my ice cream so I let the container sit out on the counter while we ate dinner.
By the time we were finished it was the perfect consistency…creamy and smooth. I have a friend who added more vodka (1/4 cup) and she said it never got to hard to scoop out of the container right out of the freezer.
But, I have a tween who doesn’t exactly measure out- or care about portion sizes so I skipped adding the extra.
Ada just popped the freezer to microwave safe container in the microwave for 20 seconds and scooped it out like she does with her regular ice cream. We use these..
Make the strawberry slush…
- Put the strawberries, lemon juice, half of the sweetener and the vodka in the blender and blitz until smooth.
Full disclosure: I could have just eaten this as it was.
Try to leave some chunks in the strawberry mixture unless you want your ice cream free of any larger pieces of strawberry. I like to leave some in for texture and bursts of strawberry flavor.
Using frozen strawberries made it much easier to accomplish this. And, I like to keep my beautiful fresh berries to eat plain or with a bit of cheese and pepperoni…
- Mix the berry slurry into the sour cream and vanilla extract if you didn’t eat all of the mixture and call it a day.
You don’t need to be gentle about mixing the berries and sour cream together. You want to make sure its well combined.
Don’t worry, the sour cream is great in this recipe and blends with the flavors well. It’s an integral part of the recipes texture and flavor….you won’t be able to to taste it unless it doesn’t get mixed in well.
Whip the Heavy Cream Next
- You will whip the heavy cream and the other half of the sweetener (erythritol) into whipped cream.
Get this whipped cream as fluffy as you can. I use my kitchen-aid and the whip attachment for this but you can use a hand mixer for this as well.
Gently combining the whipped cream and strawberry mixture is key:
- Do not get crazy about getting ALL of the white streaks out. It’s okay to leave some of the white streaks in the mix.
You don’t want to lose the fluffy texture of the whipped cream. You will lose some, but not much if you are careful.
- It should look something like this…
- Gently spread your soon to be ice cream out into the glass container.
This portion of the recipe will take a few hours (depending on your freezer). I made this in the afternoon so it was in the freezer for about five hours.
- If your ice cream is hard leave it out on the counter while you eat dinner or pop it into the microwave for 10-20 seconds.
We used to do this with regular ice cream all of the time because one of us…ahem, Thom likes to keep the freezer at arctic temperatures.
It won’t hurt your creation and will taste fantastic…( I like my ice cream a little bit melty).
- We used a sugar free topping that I bought…(gasp)
I am working on a velvety, sugar free hot fudge topping but for this one we used the store bought stuff.
The tween heated it up and drizzled it on and topped our dessert with chopped walnuts to make the most delicious creation.
You can get creative with the toppings.
I think that’s it…
This recipe isn’t hard to make and I guarantee that every second is worth it.
Please let me know in the comments below if you have any questions or super cool additions.
Keto On Friends!
Gorgeous Homemade Keto Ice Cream
Easy Keto Strawberry Ice Cream ( NO CHURN)
- 1 pound Strawberries Fresh or Frozen ( I like frozen. See post tips).
- 1/2 Cup Swerve (divided in half)
- 1 tbsp Lemon Juice Fresh is best
- 3 tbsp Vodka *Optional but please see post tips about this.
- 2 Cups Sour Cream Full Fat
- 1 tsp Vanilla Extract
- 1.5 Cups Heavy Whipping Cream
- Place strawberries, 1/4 cup sweetener, lemon juice and vodka (if using) in the blender and blend. Leave some chunks in the mixture. It’s easiest to use frozen strawberries to accomplish this.
- In a large mixing bowl combine the strawberry mixture with the sour cream and vanilla extract. Mix well.
- Whip the heavy whipping cream and remaining 1/4 cup sweetener together until you have soft peaks (whipped cream). I use a Kitchen Aid Mixer with the whip attachment to accomplish this but a hand mixer will work too.
- Gently fold the whipped cream into the Strawberry & Sour Cream mixture.
- Put your impending ice cream into an airtight container and freeze for 4-6 hours until stiff. ( See important notes about using alcohol in your ice cream and the alternatives).
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