This truly easy keto ice cream doesn’t require an ice cream maker. Made with strawberries and cream cheese, this no-cook recipe is creamy and delicious.
You can serve it as soft-serve ice cream or freeze it for a little longer for a scoopable consistency.
This delicious ice cream is made without an ice cream maker. It's a truly easy recipe - it's eggless, requires no cooking, and only contains four simple ingredients.
However, if you want it to be frozen enough that you can scoop it out, this keto ice cream does require a time commitment of about four hours. And you should also be there to occasionally stir the mixture.
So it's a good recipe to make when you're home anyway. I like to make it on the weekend, and my kids love helping me!
You'll only need four ingredients to make this tasty keto ice cream. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Frozen strawberries: You should definitely use sliced frozen strawberries. Your food processor will have a hard time processing whole ones. 🍓
- Cream cheese: Please use full-fat cream cheese, and make sure it's cold -straight out of the fridge.
- Vanilla extract: Try to use the real thing - pure vanilla extract - and not the artificially flavored stuff. The difference in flavor is quite pronounced when it comes to no-cook recipes.
- Sweetener: I like to use stevia glycerite. The glycerite formulation pretty much eliminates any aftertaste, and especially in this recipe, I honestly can't taste it. But if you dislike stevia, you can replace it with a granulated or powdered sweetener.
This ice cream is so easy to make! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
- Process the four ingredients in your food processor. 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 into dessert bowls and serve!
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, right after blending it - as long as you use frozen (not fresh) strawberries and cold cream cheese.
Frequently asked questions
It's true that these days you can get keto ice creams fairly easily at the store. But looking at their ingredients list, I still prefer to make this simple homemade recipe!
And since it's so easy to make, I really don't mind the extra effort. It's a fun weekend activity for the kids.
The only tedious part of this recipe is that you'll need to stir the mixture a few times during the freezing process.
This is important, though, because it helps prevent large ice crystals from forming in the no-churn ice cream. So it helps keep the mixture nice and creamy.
If you want to be able to serve the ice cream right away as soft-serve ice cream, you should use frozen strawberries. Otherwise, you can probably use fresh ones. I only tested this recipe with frozen strawberries.
You can keep the leftovers, 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, then use a mini food processor to briefly process it into smooth soft-serve ice cream.
Keto Ice Cream Recipe
- 16 oz frozen sliced strawberries (3 cups)
- 8 oz cream cheese cold, cubed
- 1 teaspoon vanilla extract
- 1 ½ teaspoon stevia glycerite (equals ½ cup sugar)
- 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 consistency that you can scoop out:
- Using a spatula, transfer the mixture into a square 8-inch pan. Cover with cling wrap, and freeze for one hour.
- Remove the pan from the freezer. Use a spatula to stir the already-frozen edges and bottom into the still-soft center.
- Cover again, and place 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 last hour. So for a consistency firm enough to scoop out, 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.
Add Your Own Notes
Nutrition per Serving
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