Keto Strawberry Ice Cream
User Reviews
5
Keto Strawberry Ice Cream
Description
The Keto Strawberry Ice Cream recipe uses fresh quartered strawberries simmered with allulose to develop a smooth fruit base. Heavy cream and almond milk enriched with MCT oil form the creamy custard foundation, tempered with egg yolks to create a thickened mixture before chilling and churning. This method produces an ice cream that balances tart strawberry notes with creamy richness and a hint of vanilla, while maintaining a low carb content compatible with keto diets.
Simmering the strawberries slightly intensifies their flavor and reduces water content for better texture. The custard is carefully thickened without boiling to preserve a silky consistency. Finally, freezing the mixture in an ice cream maker results in a smooth, scoopable texture that holds its shape well.
This ice cream serves well as a dessert on its own or alongside keto-friendly treats, providing a sweet, fruity option without added sugar. Portions are generous, roughly half a cup each, suitable for eight servings.
The recipe notes suggest storing the ice cream in the freezer for up to three months. Using allulose is recommended for its keto compatibility, but alternatives like powdered xylitol or erythritol can be substituted if necessary. Adjust the texture of strawberry pieces to preference by blending less thoroughly for bits or fully for a smooth base.
Ingredients
- 3 cups strawberries 360g, quartered
- ½ cup / 100 g allulose
- 2 cups / 480 ml heavy cream or double cream
- 3 tablespoon MCT oil or coconut oil
- 1 cup / 240 ml almond milk unsweetened
- 1 teaspoon vanilla extract
- salt pinch
- 6 egg large, room temperature, yolk
Instructions
- Pre-freeze your ice cream maker canister for at least 2 hours or ideally overnight.
- Place the strawberries and sweetener in a pan. Bring to the boil, then reduce and simmer for 5 minutes. Allow to cool slightly, then blitz until smooth either using a hand whisk or blender. Allow to cool whilst you make the ice cream.
- Pour the cream, coconut oil / MCT and almond milk into a clean saucepan. Add the vanilla and salt and bring to a low boil. When you see the edges start to bubble, remove from the heat and allow to cool for about 30 minutes. Stir regularly so it doesn’t form a skin.
- Once the cream mix is cooled, put the egg yolks in a mixing bowl and beat until pale in colour (about 2 minutes).
- Slowly whisk 1 cup of the cooled down cream mix into the beaten eggs using a hand balloon whisk. Then pour the egg mix back into your pan. Heat on low and stir regularly for about 8 - 10 minutes until it thickens. Do not boil or it will split. At the first sign of bubbles, remove from the heat.
- Allow to cool for 5 minutes then whisk in the cooled strawberry mix. Pour into a bowl, cover with cling film and allow to cool for about an hour at room temperature. Then, transfer to the fridge and chill for at least 2-4 hours (or overnight).
- Churn as per the manufacturer’s instructions on your ice cream maker. Mine took about 35 minutes. For a soft serve you can enjoy straight away.
- For a scoop-able ice cream, pour into a loaf pan, cover with cling film and freeze for 2 hours, or until fully set.
Notes
- This recipe yields about eight ½-cup servings, suitable for individual scooping.
- For a texture with strawberry bits, blend the fruit mixture to slightly coarse rather than completely smooth.
- Store the finished ice cream tightly covered in the freezer for up to three months.
- Allulose is the preferred sweetener for keto compatibility, but powdered xylitol or erythritol may substitute based on availability.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 324 kcal
% Daily Value*
| Serving | 150g | |
| Calories | 324kcal | 16% |
| Total Carbohydrates | 5.7g | 2% |
| Protein | 3.6g | 7% |
| Fat | 31.8g | 49% |
| Saturated Fat | 20.9g | 105% |
| Fiber | 1g | 4% |
| Sugar | 3.9g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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