Keto Strawberry Ice Cream

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A creamy, no churn low carb strawberry ice cream that makes a great summer treat.

Prep Time10

Freezing time5

Course: Dessert

Cuisine: Low carb

Keyword: keto ice cream

Servings: servings

Calories: 239kcal

Ingredients

¾ cups strawberries tops removed and chopped
2 cups cream heavy/whipping
½ cup sour cream
½ cup allulose
1 teaspoon vanilla extract

US Customary - Metric

Instructions

Puree the strawberries in a blender or food processor.
In a medium bowl, whisk the cream until thick. Do not overwhisk it as you will end up with butter.
Add the sour cream, allulose and vanilla extract. A quick whisk to combine the ingredients.
Fold in the strawberries.
Spoon the ice cream mixture into an airtight container and place in the freezer for 4-5 hours. Check after a couple of hours that the freezing has commenced and give the mixture a stir to distribute the ice crystals.
Scoop and enjoy!

Notes

Makes 8 servings.

The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.

Any nutritional analysis on the website is based on an estimate, calculated by Spoonacular from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

Nutrition