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Get It NowKeto Strawberry Ice Cream Is the Sweetest Way To Cool Off This Summer
This keto strawberry ice cream is my go-to when I want something fruity, creamy, and refreshing. It’s based on my tried-and-true keto ice cream recipe, but with a sweet strawberry twist. It actually reminds me of those strawberry shortcake ice cream bars I loved as a kid, just with a healthy upgrade. Here’s why you’ll want a bowl during strawberry season:
- Big strawberry flavor – I blend real strawberries with my favorite keto strawberry jam preserves for an extra fruity punch and bits of berries in every bite. I use the same jam in keto strawberry cheesecake or to boost strawberry almond milk.
- Ultra creamy texture – My stovetop method mimics sweetened condensed milk, so the texture turns out rich and scoopable every time, just like regular ice cream. No egg yolks needed, just a little chill time and an ice cream maker.
- Made with real ingredients – This one skips the weird stuff. No added sugar, sugar alcohols, or guar gum. Just simple ingredients and 3.6g net carbs per serving.
You’re going to love every creamy, fruity bite. Make it with me!
Ingredients & Substitutions
Here I explain the best ingredients for my keto strawberry ice cream recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Strawberries – I like using fresh sweet strawberries for the best flavor, but frozen ones work too. Just make sure to thaw and drain them first. You can also swap in other keto-friendly berries like blueberries if you want a mixed berry version, but the carb count will change a bit.
- Strawberry Jam Preserves – My favorite way to pack in extra strawberry flavor without adding more carbs. It blends in so well and tastes amazing.
- Butter – This goes into the keto condensed milk base. I usually use grass-fed butter, but any unsalted kind works just fine.
- Heavy Cream – This is what makes the ice cream rich and creamy. I use some to make the condensed milk and add more later to finish the base. You could try full-fat coconut milk or coconut cream to cut back on dairy, but I haven’t tested that version.
- Besti Powdered Monk Fruit Allulose Blend – This is my go-to sweetener for keto ice cream. It dissolves completely, stays smooth, and keeps the texture scoopable. You can use another powdered sweetener substitute, but it might make the ice cream too hard once frozen.
- Vanilla Extract – I always use a good quality vanilla because it really brings out the natural flavors in the ice cream.
- Almond Milk – I use unsweetened almond milk, and sometimes vanilla almond milk if I want a little extra flavor. Coconut milk beverage is a good nut-free option too.
VARIATION: Add mix-ins or toppings.
Stir in keto chocolate chips, chopped nuts, crumbled shortbread cookies, or sugar free sprinkles during the last few minutes of churning, or sprinkle on top before serving for extra crunch and fun.
How To Make Keto Strawberry Ice Cream
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Make the condensed milk. Melt the butter, then stir in Besti and some of the cream. Let it boil, then simmer until it’s thick and reduced by half.
- Cool and stir. Pour it into a blender to cool faster, then stir in the vanilla once it’s no longer hot.
- Blend it up. Add the almond milk, remaining cream, and strawberry jam. Blend the ice cream base until smooth.
- Add berries. Toss the strawberries into the blender and pulse a few times. If you want it smooth, keep going, but it only takes a few pulses to lose all the chunks, so watch closely.
- Chill. Pop the strawberry mixture in the fridge for 4 to 8 hours. Trust me, it’s worth the wait for the creamiest texture.
- Churn. I pour the chilled mix into my ice cream maker and churn until it’s soft serve consistency. You can enjoy it right away or freeze for firmer keto strawberry ice cream. Top with whipped cream or chocolate syrup if you’re feeling fancy!
My Recipe Tips
- For faster condensed milk, you’ll want a wider surface area. I like to use this large skillet because it helps the mixture reduce more quickly, so you can get to the ice cream part sooner.
- Stick with allulose-based sweeteners. I use Besti because it keeps the texture soft and scoopable, unlike other keto sweeteners that turn icy.
- I blend everything to get the mixture nice and smooth, which helps the flavors mix evenly and makes the texture better. I use this blender, but you could also use an immersion blender and mix it right in a large bowl instead.
- Let it sit before scooping. This homemade strawberry ice cream needs about 10 minutes at room temp to get that perfect creamy texture.
- Lighten it up, if you want. You can swap the final cup of cream with almond milk or skim milk to cut the fat and calories, but it won’t be quite as creamy.
- No ice cream maker? No problem. Just freeze the mixture and stir every 30 minutes for the first couple hours. Or try my mason jar ice cream, which doesn’t need any churning or stirring.
- Less-than-ideal texture? If your ice cream feels too icy or firm, let it sit at room temperature for 10 to 15 minutes before scooping. You can also pulse it in a food processor to help smooth it out.
Keto Strawberry Ice Cream
My keto strawberry ice cream is sweet, creamy, and packed with real strawberries. It’s easy, totally scoopable, and you won’t miss the sugar.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Melt the butter in a large saute pan or skillet (not a saucepan!) over medium heat.
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Add powdered Besti and 2 cups (473 ml) of heavy cream. Bring to a boil, then reduce to a simmer. Simmer for 30-45 minutes, stirring occasionally, until the mixture is thick (like condensed milk), coats the back of a spoon and volume is reduced by half. It will also pull away from the pan as you tilt it. (This will go faster if you use a larger pan.)
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Pour the condensed milk into a blender and allow to cool to room temperature. Stir in the vanilla extract.
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Add the almond milk, remaining heavy cream, and ChocZero strawberry jam. Puree until smooth. Add the strawberries. Pulse a few times, until mostly smooth but some very small strawberry pieces remain. (Or you can puree completely if you prefer.)
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Refrigerate the mixture for at least 4 hours or overnight. (You can skip this step if you really want to, but the texture will be better if you chill it.)
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Transfer the mixture to your ice cream maker and churn according to manufacturer's instructions, or until the ice cream is the consistency of soft serve. (Mine takes about 20-25 minutes.)
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Enjoy immediately, or for firmer, scoopable ice cream, transfer to a freezer container and freeze for 2-4 hours, until firm.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 1/2 cup
- Tips: Check out my recipe tips above to help you speed things up, get the best texture, and make this keto strawberry ice cream turn out just right.
- Store: Just pop your keto strawberry ice cream into an airtight container with a lid and freeze for 2 to 3 months. Let it sit on the counter for a few minutes before scooping.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Keto Strawberry Ice Cream
More Fruity Keto Ice Cream Recipes
For fruity taste with less sugar, you’ll love these other low carb frozen treats!
21 Comments
Cindy Leung
0Is there a reason you don’t use tempered egg yolks in your ice cream recipes?
Is there a need to create the condensed milk base if I use egg yolks?
I usually make homemade ice cream with tempered yolks and add dried milk powder to the custard base to keep it creamy.
I want to make a keto version for my cousin who’s newly diagnosed with type 2 diabetes.
Thanks for your help!
Maya | Wholesome Yum
0Hi Cindy, I have many ice cream recipes and do use egg yolks in some of them, not in others. Dried milk powder is typically too high in sugar for keto, though.
DeAnn
0Well, Maya, I used your suggestion and made the sugar-free strawberry ice cream. It is fantastic. It is so rich and creamy that it is hard to believe it is sugar-free. The hardest part was trying to scoop it out of the bowl after it was frozen. I will also need a bigger ice cream maker because it filled the one I had two and a half times. I had to refreeze the ice cream maker another night before I could even complete the final batch.
Maya | Wholesome Yum
0I’m so happy you liked it, DeAnn! If you need a bigger ice cream maker, I have this one and it does fit the whole batch at once.
Mariss
0Just here to thank you for this amazing recipe. I’m eating it right now. I made my own strawberry preserves and it makes it extra flavorful but still tasting fresh. What a revelation!!
Mike Harris
0Sounds great! But, simmering for 30 to 45 minutes is a lot of time to watch. Can I skip step # 2 but otherwise make the exact recipe. Do you think that will work?
Maya | Wholesome Yum
0Hi Mike, No, you do have to simmer it to make the condensed milk. I recommend using a large saute pan to make the process as fast as possible, and sometimes it’s done in 30 minutes. I usually do this while I’m making dinner or something else in the kitchen, and just stop to stir every few minutes.
Melody
0This ice cream is delicious! It tastes just like regular ice cream to me. Thanks for sharing 😋
BobZoom
0Quite rich for my taste. A couple small scoops is plenty, and I’m someone who can eat an entire carton of Haagen Dazs in one sitting. Less cream and more almond milk, perhaps. Also, not scoop-able right out of the freezer. Had to leave it sit out for a while.
I’m using the top rated ice cream churner, the $50 Cuisinart. The churner was through churning in about 5 minutes. The sides of the churner bowl were frozen solid. In hindsight perhaps a little vodka?
A few little tweaks needed but a good recipe nonetheless. Way better than anything I could buy.
Laurie
0Hi, I am a brand new buyer & only purchased your regular allulose can the regular allulose be substituted for the monk fruit allulose in this recipe and your other ice cream recipes? thanks
Maya | Wholesome Yum
0Hi Laurie, Yes, you can do that. 1 cup Besti = 1 1/3 cups allulose, so you’d need to use to use 33% more if using plain allulose to get the same sweetness.
Glenda
0The fresh strawberries really amped up the strawberry flavor in this ice cream. Delicious! Thanks for the easy recipe.
Gen
0I’ve been craving strawberry ice cream – great recipe! Thank you!
katerina @ diethood.com
0We loved this keto strawberry ice cream so much! I can’t wait to make it again and again!!
Julia
0This ice cream is LEGIT! So so yummy! And practically guilt free!
Kristyn
0Give me the bowl!! Strawberry ice cream is the best & this recipe makes the creamiest ice cream! Love the pieces of strawberries throughout!
Kennedi
0My family loved this recipe. So delicious.
Trish Cooke
0Can this be done without an ice cream maker?
Wholesome Yum D
0Hi Trish, Yes it can and you can find those instructions written in the post.
Maira
0Hello, Can this be done without the choczero strawberry Jam? Thank you
Wholesome Yum D
0Hi Maria, I suggest following my vanilla ice cream recipe if you don’t want the strawberry flavor.