This homemade No-Churn Keto Strawberry Ice Cream is cool, creamy, and bursting with fresh strawberry flavor. It's the ultimate summertime treat that you don't have to feel guilty about!

Jump to:

• ❤️ Why You’ll Love this Keto Strawberry Ice Cream
• 🛒 Ingredients for No-Churn Strawberry Ice Cream
• 🔪 How to Make No-Churn Keto Strawberry Ice Cream
• 💡 Tips for Making No Churn Ice Cream
• ☑️ Storage Instructions
• 🍴 What to Serve with Strawberry Ice Cream
• 🔄 Substitutions and Additions
• Can I Make This Recipe Without a Food Processor?
• Can I Use Frozen Strawberries Instead?
• Can I Use a Different Sweetener?
• Why Did My Ice Cream Form Ice Crystals?
• Why is My Ice Cream So Soft?
• Why Did My Ice Cream Freeze So Hard?
• 🍽️ More Keto Strawberry Desserts

❤️ Why You’ll Love this Keto Strawberry Ice Cream

• Rich and perfectly sweet strawberry flavor
• Smooth and creamy texture
• No ice cream maker needed
• Only 5 minutes of prep time
• Easy to scoop, doesn't freeze rock solid

What if I told you that you could whip up irresistibly sweet and creamy homemade strawberry ice cream without the hassle of an ice cream maker? You certainly can, and it only requires 5 minutes of prep time. Simply blend all the ingredients in a bowl of a food processor, and then pop it in the freezer.

Once it’s set, you’ll have the most delicious strawberry ice cream, with tiny bits of sweet and tangy strawberries mixed throughout. And the best part is that the texture is perfectly soft and scoopable right out of the freezer!

There is no need to settle for store-bought keto ice cream after you see how easy it is to make at home. If you want other no-churn ice cream recipes, make sure to check out this No-Churn Raspberry Ice Cream, this No-Churn Coffee Chip Ice Cream and this No-Churn Lemon Ice Cream.

🛒 Ingredients for No-Churn Strawberry Ice Cream

• Strawberries
• Cream cheese
• Mascarpone cheese
• Heavy cream
• Allulose
• Vanilla extract

*Exact measurements are listed in the recipe card below.

🥣 Recommended Tools

• Food processor
• Ice cream storage container

🔪 How to Make No-Churn Keto Strawberry Ice Cream

Add the strawberries to the bowl of a food processor.

Pulse until they are puréed.

Add in the mascarpone and cream cheese.

Tip: If you can't find mascarpone cheese, you can use all cream cheese instead. Just be sure to adjust your macros accordingly.

Then continue blending.

Add in the heavy cream, sweetener and vanilla extract. 

Tip: Allulose is a key ingredient since it's what helps prevent the ice cream from freezing rock solid like many other Keto ice creams do.

Continue blending until everything is well combined and smooth.

Pour the mixture into a freezer safe container and smooth the top level.  

Freeze overnight or until it has fully set, then scoop and enjoy!

💡 Tips for Making No Churn Ice Cream

This is basically a fail-proof recipe. But here are just a few things I have learned that create perfectly smooth and creamy keto ice cream every time.

• Softened cream cheese and mascarpone cheese blend more easily and result in a smoother texture. Let them sit at room temperature for about 30 minutes before using.

• Cover the container tightly with plastic wrap or a lid to prevent ice crystals from forming on the surface of the ice cream.

• After blending, check the consistency of the ice cream mixture with a spoon. It should be thick and creamy, with no visible lumps or chunks. If needed, blend for an additional few seconds until it has a nice and smooth consistency.

• Choose a container that is specifically labeled as freezer-safe to store the ice cream. This will help prevent any unwanted odors or flavors from seeping into the ice cream while it freezes.

☑️ Storage Instructions

When stored properly in an airtight container in the freezer, this homemade no-churn keto strawberry ice cream should stay fresh for about 1 to 2 weeks. However, for the best quality and flavor, I suggest that you serve it within the first week of freezing.

🍴 What to Serve with Strawberry Ice Cream

If you're looking for other treats that will turn your ice cream into a complete dessert experience, here are some great options:

• Pound Cake
• Homemade Vanilla Wafers
• Angel Food Cake
• Butter Pecan Cookies
• Lemon Ricotta Cake
• Cream Cheese Cookies

🔄 Substitutions and Additions

• Chia seeds: Stir in a tablespoon or two of chia seeds before freezing to add a little fiber and omega-3 fatty acids.

• Coconut: Replace some of the heavy cream with coconut cream or add some coconut flakes for a tropical twist.  

• Almond extract: Substitute the vanilla extract with almond extract for a subtle nutty flavor.

• Sugar-free chocolate chips: Fold in some sugar-free chocolate chips before freezing to give it little bites of chocolatey goodness.

• Chopped nuts: Stir in some chopped nuts like almonds, pecans, or walnuts for added crunch and nuttiness.

• Mint leaves: Add about ½ tablespoon finely chopped fresh mint leaves for pops of refreshing flavor. 

• Swirls of sugar-free jam: Swirl in some of this sugar-free strawberry chia seed jam for added strawberry flavor.

Can I Make This Recipe Without a Food Processor?

A food processor helps to create a smooth and creamy texture, but you can still make this recipe without a food processor. Simply mash the strawberries with a fork or potato masher until they reach a purée-like consistency. Then blend in the other ingredients using a hand mixer until smooth.

Can I Use Frozen Strawberries Instead?

Yes, you can use frozen strawberries if fresh ones are not available. Allow them to thaw before puréeing them to ensure they blend smoothly.

Can I Use a Different Sweetener?

Using another sweetener in place of allulose may slightly affect the texture of the ice cream, but the impact is usually minimal since you're getting so much creaminess from the cream cheese and mascarpone. Instead of the allulose, you can use stevia or monk fruit, both of these are highly concentrated, so you'll need much less of them compared to granulated sugar or allulose.

Why Did My Ice Cream Form Ice Crystals?

Ice crystals can form if the ice cream mixture is not well mixed or if it's exposed to dips in temperature that cause it to slightly thaw and freeze again. Make sure to blend the mixture thoroughly and store it in a tightly sealed container to prevent crystallization.

Why is My Ice Cream So Soft?

Your ice cream may be too soft if it hasn't been frozen long enough. Make sure to freeze it for the recommended amount of time or until it's fully set.

Why Did My Ice Cream Freeze So Hard?

With this recipe, you should not have that issue. The sweeteners you use are the difference between ice cream that stays scoopable in the freezer and one that becomes rock hard. This recipe uses allulose, which helps the ice cream have the perfect consistency.

🍽️ More Keto Strawberry Desserts

• Strawberry Meringue Cookies
• Strawberry Cupcakes
• Cheesecake with Strawberry Sauce
• Strawberry Coconut Cream Mousse
• Strawberry Cream Tart
• Strawberry Shortcake Mug Cake