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Keto Strawberry Ice Cream
Easy keto strawberry ice cream that doesn't require an ice cream maker. Creamy and eggless, this no-cook recipe is truly easy and so delicious.
Servings 5 servings
- 1/4 cup granulated sweetener (such as erythritol)
- 1/2 lb. fresh strawberries, tops removed, halved
- 1 tablespoon vanilla extract
- 1 cup heavy cream
Place the sweetener and the strawberries in your food processor bowl. Process into a smooth puree.
Add the vanilla and heavy cream and process until light and fluffy, about 2 minutes, stopping twice to scrape the sides and bottom of the bowl.
Transfer to a 9-inch square baking dish. Cover and place in the freezer for 45 minutes.
Remove the pan from the freezer. Use a fork to stir the already-frozen edges into the still-soft center, then use a whisk to mix everything together until smooth.
Cover again, and place in the freezer for two more hours, repeating the process of stirring the ice cream every 30 minutes.
Freeze undisturbed for one more hour.
Remove the ice cream from the freezer 15 minutes before serving.
Calories: 210kcal | Carbohydrates: 5g | Protein: 1g | Fat: 18g | Sodium: 18mg | Fiber: 1g | Sugar: 3g