Description
Make delicious sugar-free, no-churn keto strawberry ice cream. This simple recipe is perfect for a low-carb treat.
Ingredients
Scale
- 2 cups fresh strawberries, hulled and sliced
- 1/2 cup low-carb sweetener (like erythritol or allulose)
- 1 teaspoon lemon juice
- 2 cups heavy cream
- 1 teaspoon vanilla extract
Instructions
- Combine strawberries, sweetener, and lemon juice in a bowl. Let sit for 15-20 minutes to macerate.
- Mash the strawberries slightly with a fork or potato masher, leaving some chunks.
- In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form.
- Gently fold the macerated strawberries into the whipped cream.
- Pour the mixture into a freezer-safe container.
- Freeze for at least 4-6 hours, or until firm.
- Scoop and enjoy!
Notes
- Adjust the sweetener to your taste.
- For a smoother texture, blend the strawberry mixture before folding it into the whipped cream.
- This ice cream is best enjoyed within a week.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Churn
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 450
- Sugar: 5g
- Sodium: 20mg
- Fat: 48g
- Saturated Fat: 29g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 170mg