Easy Keto Ice Cream
User Reviews
5.0
3 reviews
Excellent
Easy Keto Ice Cream
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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.
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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
- You should 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 Information
Show Details
Serving
0.5cup
Calories
157kcal
(8%)
Carbohydrates
8g
(3%)
Protein
3g
(6%)
Fat
13g
(20%)
Saturated Fat
7g
(35%)
Sodium
113mg
(5%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 157 kcal
% Daily Value*
| Serving | 0.5cup | |
| Calories | 157kcal | 8% |
| Carbohydrates | 8g | 3% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Sodium | 113mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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