This easy keto ice cream doesn’t require an ice cream maker. Made with frozen strawberries and cream cheese, this no-cook recipe is creamy and delicious. You can serve it immediately as soft-serve or freeze it for a scoopable consistency.
This delicious ice cream is eggless, requires no cooking and no ice cream maker, and contains four simple ingredients. However, if you want it frozen enough to scoop out, it requires a time commitment of about four hours, and you should be there to occasionally stir the mixture. So, this is a good recipe to make when you're home anyway. I like to make it on the weekend, and my kids love helping me!
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Frozen strawberries: Please use sliced frozen strawberries. Your food processor will have a hard time processing whole ones. You can make this recipe with other frozen berries, including raspberries and blackberries. If using raspberries, which are fairly tart, increase the sweetener to ¾ cup (2 heaping teaspoons of stevia glycerite).
- Cream cheese: Please use full-fat cream cheese, and make sure it's refrigerator-cold.
- Sweetener: I use stevia glycerite. You can replace it with a granulated or powdered sweetener.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
Place the sliced frozen strawberries in your food processor. Process them until finely chopped. Add the cream cheese cubes, vanilla, and stevia. Process until smooth. You can now enjoy a soft-serve ice cream!
If you want a scoopable texture, transfer the mixture to a pan (I typically use an 8-inch square baking dish), cover, and freeze. Stir the mixture a few times during the freezing process to prevent ice crystals from forming.
Scoop the ice cream into dessert bowls and serve!
This ice cream is SO GOOD. I can't believe it's keto! FYI I used whole frozen strawberries and it worked fine!
Emily
Read more comments
This ice cream is SO GOOD. I can't believe it's keto! FYI I used whole frozen strawberries and it worked fine!Recipe Tip
One of the things I like about this recipe is the immediate gratification. If you like soft-serve ice cream and don't insist on a scoopable consistency, you can enjoy the ice cream immediately after blending it - but it's important to use frozen (not fresh) strawberries and refrigerator-cold cream cheese.
Recipe FAQs
It's true that these days you can get keto ice cream fairly easily at the store. But looking at the ingredients list for these products, I prefer to make this simple homemade recipe! Since it's so easy to make, I don't mind the extra effort. It's a fun weekend activity for the kids.
Stirring helps prevent large ice crystals from forming in the ice cream, keeping the mixture creamy.
If you want to serve the ice cream immediately as soft-serve ice cream, you should use frozen strawberries. I only tested this recipe with frozen strawberries.
Please don't. For the best flavor and consistency, this ice cream needs the fat from full-fat cream cheese.
This ice cream can be kept tightly covered in the freezer for up to three months. Remove it from the freezer 30 minutes before you plan to serve it. This ice cream does get icy the longer it's stored. Sometimes, I scoop out a serving and use a mini food processor to briefly process it into smooth soft-serve ice cream.
Serving Suggestions
This ice cream is perfect just as it is! But for a special treat, I sometimes top it with any of the following:
- A drizzle of melted dark chocolate
- A dollop of keto whipped cream
- Top it with chocolate whipped cream
- Garnish it with fresh strawberries
- Garnish it with chocolate mint leaves
- Top it with strawberry compote
Recipe Card
No-Churn Keto Strawberry Ice Cream
Video
Ingredients
- 16 ounces frozen sliced strawberries - 3 cups
- 8 ounces cream cheese - cold, cubed
- 1 teaspoon vanilla extract
- 1 ½ teaspoon stevia glycerite - equals ½ cup of sugar
Instructions
Soft-serve instructions:
- Place the sliced frozen strawberries in your food processor. Process them until finely chopped. If you use whole frozen strawberries, this will be a challenging task for the food processor, so it’s not recommended.
- Add the cream cheese cubes, vanilla, and stevia. Process until smooth. That’s it! Your soft-serve ice cream is now ready. Divide it into bowls and serve immediately.
For a firmer, scoopable consistency:
- Using a spatula, transfer the mixture to a square 8-inch pan. Cover with cling wrap, and freeze for one hour.
- Remove the pan from the freezer. Use a spatula or a spoon to stir the already-frozen edges and bottom into the still-soft center.
- Cover again, and place the mixture in the freezer for two more hours, repeating the process of stirring the ice cream every hour.
- The final step is to freeze the ice cream undisturbed for one hour. So, for scoopable consistency, you will need to freeze the ice cream for a total of 4 hours, stirring it every hour during the first three hours of freezing. After this one undisturbed hour, you'll be able to scoop the ice cream and serve it.
Notes
- Please use sliced frozen strawberries. Your food processor will have a hard time processing whole ones.
- Please use full-fat cream cheese, and make sure it's refrigerator-cold.
- You can replace the stevia with ½ to ¾ cup of granulated or powdered sweetener.
- You can make this recipe with other frozen berries, including raspberries and blackberries. If using raspberries, which are fairly tart, increase the sweetener to ¾ cup (2 heaping teaspoons of stevia glycerite).
- Stirring helps prevent large ice crystals from forming in the ice cream, keeping the mixture creamy.
- The leftovers can be kept tightly covered in the freezer for up to three months. Remove them from the freezer 30 minutes before you plan to serve them.
- This ice cream does get icy the longer it's stored. Sometimes, I scoop out a serving and use a mini food processor to briefly process it into smooth, soft-serve ice cream.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Deborah goats says
This is so very good. Easy to make
Vered DeLeeuw says
Glad you liked this ice cream, Deborah! Many thanks for the review.
Emily says
This ice cream is SO GOOD. I can't believe it's keto! FYI I used whole frozen strawberries and it worked fine!
Vered DeLeeuw says
I'm glad you enjoyed this ice cream, Emily!