Homemade Strawberry Ice Cream
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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.
Course Dessert
Cuisine American
Keyword ice cream
Prep Time 10 minutes
Cook Time 0 minutes
Rest time 4 hours
Total Time 4 hours 10 minutes
Servings 5 servings
Calories 210kcal
Author Vered DeLeeuw


  • 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