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.
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.
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Notes
The next day, the ice cream will harden quite a bit. Remove it from the fridge for 30 minutes before serving it.