Fresh strawberries give this ice cream a wonderful sweetness that’s completely guilt-free to indulge in!
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Strawberry ice cream is one of everyone’s favorite flavors! There is something special about the rich and creaminess, with a little tartness from the fresh berries that adds a special touch.
The creaminess in this Keto strawberry icecream comes from this Homemade Sugar-Free Sweetened Condensed Milk. This is a key ingredient and its so easy to make that I use it in several low carb recipes.
If you’d like to try other recipes with Sweetened Condensed milk, these are some of the most popular: Almond Joy Fudge, Cranberry Walnut Crumble Bars, No-Bake Chocolate Raspberry Tart, Lemon Bars and my Key Lime Pie that’s in my Keto Sweet Treats eBook.
For even more creaminess, this Keto strawberry ice cream uses Mascarpone cheese, which, if you’ve never used it, has the same texture as cream cheese but has a milder flavor and a lot less carbs. This ice cream is really easy to make and honestly does not taste low carb at all!
What’s in Strawberry Keto Ice Cream
- Heavy cream
- Mascarpone cheese
- Swerve confectioners
- Unsalted butter
- Vanilla extract
- Vodka (optional)
*Exact measurements are listed in the recipe card below.
How to Make Keto Strawberry Ice Cream
Place the bowl and paddle from your ice cream maker in the freezer for at least 24 hours.
Add 2 1/2 cups of the heavy cream, butter and Swerve to a saucepan and simmer on low for 25 minutes, stirring often. This is the same process I use to make my Sugar-Free Sweetened Condensed Milk.
Turn the heat off and stir in the mascarpone, remaining heavy cream and vanilla extract.
Allow to cool slightly, then whisk in the pureed strawberries and (optional) vodka. Cover and chill in the fridge for 1-2 hours or until cold.
Pour into the bowl of your ice cream maker and churn according to the manufacturer’s instructions.
Optional: add in the strawberries during the last 5 minutes of churning. Once it reaches the consistency of soft-serve ice cream, it’s done! Mine took exactly 25 minutes total.
Store in the freezer for a couple of hours to allow to firm up. The vodka helps the ice cream not freeze super rock hard. It will still freeze hard, but a few minutes on the counter before serving will do the trick!
If you like the classic flavors of an orange creamsicle, you must try this Keto Orange Creamsicle Ice Cream!
Tips for Keto Strawberry Ice Cream
For the Strawberries
I chose to use fresh strawberries because they looked great at the store and were on sale, (win win!) You can use frozen strawberries instead if that’s what you have on hand.
I puréed mine in the food processor, then added it to the slightly cooled mixture. And because I really like little chunks of strawberries in my ice cream, I also took 1/4 cup of strawberries, diced, then smashed them with a fork and added them in during the last 5 minutes of churning. This step is completely optional.
For the Sugar-Free Sweetener Condensed Milk
As I mentioned earlier, I reduce heavy cream with Swerve confectioners, vanilla and butter until it becomes very similar to my Sugar-Free Sweetened Condensed Milk.
Sweetener for the Keto Ice Cream
This recipes uses Swerve confectioners, which is typically my sweetener of choice. If you only have the granular version, you can grind it to a fine powder using a coffee/spice grinder.
I also add mascarpone cheese, to make it super creamy. It has the same texture as cream cheese, but it’s not tangy and has much less carbs. It’s loaded with healthy fat and has a mild flavor, making it perfect to use in savory dishes as well.
I use it to thicken sauces and gravy, like my pot roast gravy, butter chicken, creamy mushroom gravy, cauliflower “risotto” and so many more recipes! I also use it in many of my fat bombs too! If you’ve spent any time on my site, you know it’s one of my favorite ingredients to use.
Equipment to use for Sugar Free Strawberry Ice Cream
My favorite ice cream scoop is the one you see in the pics, make by OXO Good Grips. It has a grippy handle and is nice and sturdy! I use a lot of their products actually, they are so reliable and seem to last forever.
The ice cream maker that I used is the 2-Qt model made by Cuisinart. Another quality product that I’ve actually owned for several years now and really love it.
There are so many great ice cream makers out there, so any model will do just fine. Just be sure to use according to the manufacturer’s instructions. If you have a Kitchen-Aid stand mixers, they even make an ice cream attachment for it!
Storage for Low Carb Ice Cream
I like to store homemade ice cream in my Pyrex glass dish that comes with a plastic lid, similar to their baking dishes. If you don’t have one, you can store in any airtight food storage container.
When you are ready to serve it, I recommend taking it out of the freezer a few minutes in advance, so that it’s easier to scoop. And while the (optional) vodka helps prevent it from freezing rock solid, it still gets somewhat hard in the freezer.
More Keto Strawberry Desserts
- Strawberry Cupcakes
- Strawberry Cheesecake Smoothie
- Strawberry Cheesecake Fat Bombs
- Strawberry Lemonade Cake
- Strawberry Cream Tart
- Strawberry Coconut Fat Bombs
- Strawberry Shortcake Mug Cake
- Strawberry Coconut Cream Mousse
- Homemade Strawberry Sauce
If you’d like to know more about baking on Keto, this article, Keto Baking Made Easy, is loaded with tips and info that you’ll find helpful. You might also check out my Keto Sweet Treats eBook that has 50 amazing Keto dessert recipes, all with color pics, macros and more! I’m offering it at 50% off when you subscribe to my free weekly emails here.
Strawberry Ice Cream – Keto/Low Carb
- Place the bowl and paddle from your ice cream maker in the freezer for at least 24 hours. Add the chopped strawberries to the bowl of a food processor or mini chopper and purée, then set aside.
- Add 2 1/2 cups of the heavy cream, butter and Swerve to a saucepan and simmer on low for 25 minutes, stirring often. This is the same process I use to make my Sugar-Free Sweetened Condensed Milk.
- Turn the heat off and stir in the mascarpone, remaining heavy cream and vanilla extract. Allow to cool slightly, then whisk in the pureed strawberries and (optionavodka. Cover and chill in the fridge for 1-2 hours or until cold.
- Pour into the bowl of your ice cream maker and churn according to the manufacturer’s instructions.
- Optional: add in the strawberries during the last 5 minutes of churning. Once it reaches the consistency of soft-serve ice cream, it’s done! Mine took exactly 25 minutes total.
- Store in the freezer for a couple of hours to allow to firm up. The vodka helps the ice cream not freeze super rock hard. It will still freeze hard, but a few minutes on the counter before serving will do the trick!