Keto Strawberry Ice Cream

Free Printable: Low Carb & Keto Food List

Get It Now

This post may contain affiliate links, which help keep this content free. (Full disclosure)

This post is sponsored by . All opinions are my own and I only share products I personally love. Thanks for supporting the brands that make this site possible!

This low carb keto strawberry ice cream tastes like pure summer! With just a few basic low carb staples (and one delicious shortcut), I’ll show you how to make a sweet spin on my classic keto ice cream recipe, complete with real fruit — with a taste and texture so authentic, nobody will guess it’s totally low carb.

My shortcut for loading this ice cream with strawberry flavor? ChocZero Keto Strawberry Jam Preserves! I still use real strawberries, but the spread adds extra concentrated strawberry flavor, with all natural ingredients.

This sweet spread isn’t just for low carb breads… it also makes a mouthwatering glaze for desserts like keto strawberry cheesecake, or adds a fruity boost to blended recipes like strawberry almond milk (or this ice cream!). With no sugar, sugar alcohols, GMOs, soy, or gluten (and hunks of real berries!), it’s the perfect way to add real strawberry taste to desserts.

Get ChocZero Strawberry Jam For This Recipe

(Use code WHOLESOMEYUM for 10% off, just for Wholesome Yum readers!)

Ingredients & Substitutions

This section explains how to choose the best ingredients for strawberry keto ice cream, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

• Butter – For the keto condensed milk ice cream base. I prefer grass-fed butter, but any unsalted variety works.
• Heavy Cream – Adds a creamy texture and mouthfeel to your keto strawberry ice cream. It’s used to make the condensed milk base, and then more is used later on. You should be able to substitute full-fat coconut milk to cut down on the dairy if needed, but I haven’t tested this option.
• Besti Powdered Monk Fruit Allulose Blend – The only sugar substitute I use for low carb ice cream! Unlike erythritol and most other sweetener brands, Besti dissolves completely, stays dissolved, and keeps ice cream smooth and scoopable (this is because allulose has a lower freezing point than other sugar substitutes). You can substitute a different powdered sugar alternative, but it may turn rock-hard in the freezer.
• Vanilla Extract – A high quality vanilla extract will bring out the rich flavor of this ice cream.
• Almond Milk – Prevents the ice cream from being too rich and dense from the cream. Use an unsweetened variety. The neutral flavor of almond milk works best in this recipe (though feel free to use vanilla!), but other keto milk substitutes can work as well. Coconut milk beverage is an easy swap to make the recipe nut-free.
• ChocZero Strawberry Jam Preserves – My favorite way to add more strawberry flavor to this ice cream, without extra carbs!
• Strawberries – Fresh berries taste best in this recipe, but you can also use frozen strawberries. Simply thaw and drain excess juices first.

How To Make Keto Strawberry Ice Cream

This section shows how to make strawberry ice cream keto, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.

1. Make keto condensed milk. Melt butter in a saucepan over medium heat. Add Besti and 2 cups of heavy whipping cream. Bring to a boil, then simmer, stirring occasionally, until thick and reduced by half.
2. Pour. Add condensed milk mixture to a high powered blender and cool to room temperature. (It will cool faster in the blender than it would in the hot pan!) Stir in vanilla.

3. Puree. Add almond milk, more heavy cream, and ChocZero jam to the blender. Puree until smooth.
4. Add berries. Place strawberries in the blender and pulse until mostly smooth. For fewer fruit chunks, you can puree strawberry mixture until completely smooth. Be careful if you do want chunks — it only takes a few pulses before they disappear into a smooth consistency!

5. Chill. For best texture, refrigerate for 4-8 hours. (Don’t freeze yet!)
6. Churn. Transfer the low carb strawberry ice cream mixture to your ice cream maker and churn until it reaches the consistency of soft serve.
7. Scoop or freeze. Enjoy immediately, or place in the freezer for a firmer texture. Top with sugar-free chocolate syrup or keto whipped cream!

Tips For The Best Keto Strawberry Ice Cream

Use these tips to make sure your ice cream stays as smooth and creamy as you expect.

• For faster condensed milk, use a larger pan. It helps the process go a lot more quickly!
• Use an allulose-based sweetener. Besti contains a just-like-sugar blend of monk fruit and allulose. Unlike other keto sweeteners, it keeps frozen treats like ice cream softer.
• For easier scooping, let it sit. Ice cream should sit at room temperature for about 10 minutes after removing from the freezer. (Unlike regular keto ice cream, this keto strawberry ice cream benefits from thawing slightly before scooping.)
• Want a little less fat and calories? You can replace the cup of heavy cream added at the end with an equal amount of almond milk, but the ice cream will have a less creamy texture. (Don’t replace the cream in the condensed milk, or it won’t turn out.)
• Don’t have an ice cream maker? Make a no-churn version by skipping the churning step and freezing right away. You’ll need to stir the mixture every 30 minutes for the first 2 hours, then every hour until solid. Alternatively, keto mason jar ice cream is also no-churn and doesn’t require stirring.

Variations

• Add chocolate chips – Add keto chocolate chips to your ice cream maker in the last 5 minutes of churning.
• Use different berries – For a mixed berry flavor, swap strawberries with other low sugar keto berries (final carb counts may differ).
• Include crunchy toppings – Top ice cream with keto nuts, sugar free sprinkles, or crumbled keto shortbread cookies. You can also churn these into the ice cream, toward the end.

Storage Instructions

Store ice cream in an airtight container in the freezer for 2-3 months. Allow to sit on the counter for a few minutes before scooping and serving.

More Fruity Keto Ice Cream Recipes

For fruity taste with less sugar, you’ll love these low carb frozen treats!

Raspberry White Chocolate Keto Popsicles

Sugar-Free Sorbet

Keto Mason Jar Ice Cream

Sugar-Free Orange Sherbet

4.91 from 11 votes

Keto Strawberry Ice Cream (Creamy & Scoopable!)

Easy keto strawberry ice cream is bursting with real fruity flavor and ultra creamy, scoopable texture — all with just 3.6g net carbs.

Prep: 30 minutes

Cook: 30 minutes

Refrigerating Time 4 hours

Total: 1 hour

Author: Maya Krampf from WholesomeYum.com

Servings: 10 (adjust to scale recipe)

Un-save Recipe Save Recipe Go Ad-Free

Review Print

Pin

US Customary – Metric

Ingredients

Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.

• 3 tbsp Unsalted butter ▢
• 3 cups Heavy cream (divided into 2 cups and 1 cup) ▢
• 1/3 cup Besti Powdered Monk Fruit Allulose Blend ▢
• 1 tsp Vanilla extract ▢
• 1 cup Unsweetened almond milk (or unsweetened coconut milk beverage) ▢
• 1/4 cup ChocZero Strawberry Jam Preserves ▢
• 8 oz Strawberries (hulled) ▢

Instructions

Tap on the times in the instructions below to start a kitchen timer while you cook.

1. Melt the butter in a large saute pan or skillet (not a saucepan!) over medium heat.

2. 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.)

3. Pour the condensed milk into a large blender and allow to cool to room temperature. Stir in the vanilla extract.

4. 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.)

5. 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.)

6. 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.)

7. Enjoy immediately, or for firmer, scoopable ice cream, transfer to a freezer container and freeze for 2-4 hours, until firm.

Last Step: Leave A Rating!

Rate this recipe

Share your recipe picture by tagging @wholesomeyum and hashtag it #wholesomeyum on Instagram, or in our free low carb support group, too – I’d love to see it!

Related Easy Recipes

• 
  Coconut Milk Ice Cream
• 
  Keto Ice Cream Bars
• 
  Strawberry Almond Milk
• 
  Keto Ice Cream

Recipe Notes

Serving size: 1/2 cup

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories 292

Fat 29.7g

Protein 2.2g

Total Carbs 8.2g

Net Carbs 3.6g

Fiber 4.6g

Sugar 3.3g

Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.

Course: Dessert

Cuisine: American

Keywords: keto strawberry ice cream

Calories: 292 kcal

Want to save this recipe?

Create a free account to save your favorite recipes!

Sign Up To Save Recipes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂