Keto-Friendly No-Churn Strawberry Ice Cream

This creamy and refreshing treat is perfect for those following a low-carb lifestyle but still craving something sweet. Made without an ice cream maker, it’s easy to whip up and bursting with fresh strawberry flavor.

Start cooking ↓

TIME11 min

SERVINGS4

RATING5.0 / 5

Keto-Friendly No-Churn Strawberry Ice Cream

01 / WHAT YOU NEED

Ingredients

1 cup heavy whipping cream 2 tablespoons low-calorie natural sweetener (such as Swerve®) 1 tablespoon vodka (Optional) 1 teaspoon vanilla extract ¼ teaspoon xanthan gum 1 pinch salt

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by tossing the heavy cream, strawberries, sweetener, vodka, vanilla, xanthan gum, and a pinch of salt into a wide-mouth pint jar. Use an immersion blender with gentle up-and-down motions to mix everything together for about a minute, until the mixture thickens and soft peaks start to form. Cover the jar and pop it in the freezer. Every 30 to 40 minutes, give it a good stir to break up any ice crystals. Keep doing this until your ice cream is nice and creamy, which usually takes around 3 to 4 hours. Once it’s reached your favorite texture, it’s ready to enjoy!

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Use ripe, fresh strawberries for the best natural sweetness.
- Chill your mixing bowl and beaters beforehand to help the cream whip faster.
- Gently fold in the strawberries to keep the mixture light and airy.

Why you’ll love it

This dessert is a perfect treat for anyone following a low-carb lifestyle. It’s creamy, sweet, and refreshing without any added sugars. Plus, it comes together quickly with minimal ingredients and no need for an ice cream maker.

Serving ideas

Serve this ice cream in small bowls topped with a few fresh berries or a sprinkle of chopped nuts. It also pairs well with a drizzle of sugar-free chocolate sauce or a handful of low-carb granola for added texture.

Storage & leftovers

Store the ice cream in an airtight container in the freezer. To keep it soft, let it sit at room temperature for a few minutes before scooping. Consume within two weeks for the best flavor and texture.