Keto Strawberry Ice Cream
Creamy, real-strawberry keto ice cream churned from heavy cream and fresh berries with just 4.2g net carbs per serving. Ready in about 4 hours (mostly hands-off freezing), it's rich, naturally pink, and sweet without a single gram of added sugar.
Head of Nutrition · June 18, 2026
Nutrition per serving
Per serving · makes 6. Values are estimates; brands vary.
This creamy keto strawberry ice cream tastes like summer in a scoop — real berries, rich heavy cream, and zero added sugar. It's an easy, no-cook dessert that lands at just 4.2g net carbs per serving.
Ingredients
- 2 cups heavy whipping cream
- 1 cup fresh strawberries, hulled (about 8 medium)
- 1/2 cup full-fat coconut cream
- 1/2 cup powdered allulose (or powdered erythritol)
- 4 oz cream cheese, softened
- 1 teaspoon pure vanilla extract
- 1 tablespoon fresh lemon juice
- 1/8 teaspoon fine sea salt
Instructions
- 1
Add the strawberries, lemon juice, and 2 tablespoons of the powdered allulose to a blender and puree until smooth. Set aside (do not strain — the seeds add nice texture).
- 2
In a large bowl, beat the softened cream cheese with the remaining allulose, vanilla, and salt until completely smooth and lump-free.
- 3
Pour in the heavy cream and coconut cream and beat on medium-high until the mixture thickens to soft peaks, 2 to 3 minutes. Gently fold in the strawberry puree until streaky and pink.
- 4
Churn in an ice cream maker according to the manufacturer's directions, about 20 to 25 minutes, until it reaches a soft-serve consistency.
- 5
Transfer to a chilled loaf pan, smooth the top, press parchment directly onto the surface, and freeze for 3 to 4 hours until scoopable.
- 6
Let sit at room temperature for 8 to 10 minutes before scooping to soften slightly.
Tips & notes
- Allulose is the best sweetener here because it doesn't crystallize or freeze rock-hard like erythritol; if you only have erythritol, add 1 tablespoon of vodka to the base to keep it scoopable.
- No ice cream maker? Pour the churned base into a container and stir vigorously every 30 minutes for the first 2 hours to break up ice crystals.
- Store in an airtight container in the freezer for up to 2 weeks. Keep parchment pressed to the surface to prevent freezer burn.
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Frequently asked questions
- How many carbs are in keto strawberry ice cream?
- Each of the 6 servings has 4.2g net carbs, 312 calories, 3.1g protein, and 31g fat. The recipe makes about 1 quart total, so net carbs stay low enough to fit comfortably in a keto day.
- Can I use frozen strawberries instead of fresh?
- Yes. Thaw 1 cup of frozen unsweetened strawberries and drain off excess liquid before blending, otherwise the extra water can make the ice cream icier. The carb count stays essentially the same.
- Why is my keto ice cream so hard after freezing?
- Sugar-free sweeteners and the lack of sugar make keto ice cream firmer than regular. Use allulose instead of erythritol, let the ice cream rest 8 to 10 minutes at room temperature before scooping, and store it in a shallow container for easier serving.
