What’s the best way to cool off this summer? Enjoy a cold and refreshing keto strawberry ice cream treat that is healthy AND delicious!
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Keto Strawberry Ice Cream
Ah….. Ice cream! The token comfort food. The nightly treat. The anytime snack. The ultimate, multi-purpose dessert.
If I didn’t have sensitive teeth that makes fingernails on a chalkboard a walk in the park, I’d probably eat ice cream 24×7. All kinds of ice cream. Berry ice cream, chocolate ice cream, peanut butter ice cream, rainbow sherbet (is that ice cream?).
This homemade keto strawberry ice cream is difficult to describe because it is so unique and mouthwatering. It will replace your old sugar filled ice cream craving in a single bite.
I will say that when I decided to eat keto, ice cream went out the window and my kiddos were a bit sad.
Over the years, I’ve made various kinds of ice cream but this one blows them all out the window. It has a secret ingredient that takes the cake. Want to know what it is? Of course you do! Cream cheese! Yes, cream cheese.
How to Make Keto Strawberry Ice Cream
Add the cream cheese, heavy whipping cream, confectioners sugar substitute, vanilla extract and xanthan gum to a mixing bowl, and blend on high until smooth and stiff peaks form.
Spread the vanilla mixture evenly into a loaf pan.
Place the mashed strawberries into a blender or food processor with the granulated sweetener and blend until combined.
Spread the strawberry mixture over the top of the vanilla ice cream mixture in the loaf pan, and use a butter knife to drag and swirl the strawberry mixture into the vanilla.
Place the ice cream into the freezer to set for a minimum of four hours before serving.
Are There Raw Eggs in this Keto Ice Cream?
There is not! I know that might come as a surprise as many no churn ice creams use raw egg yolks.
This keto ice cream uses cream cheese instead of eggs and it is truly delightful!
How to Store Keto Strawberry Ice Cream
The best way to store keto ice cream is to scoop it up and into a freezer safe container. Something with a cover so it doesn’t get freezer burn.
BUT, I will admit that I just leave it in the pan because it really doesn’t last more than a few days in my house.
Are Strawberries Keto Friendly?
Strawberries are definitely keto friendly. For an entire cup of strawberries, the net carbs are about 8g. That is not bad at all considering a cup is HUGE!
This recipe uses 1 cup but there are 6 servings so each serving is only 1/6 of a cup which equates to 1.5 net carbs. Totally keto!
Health Benefits of Strawberries
Strawberries have a wealth of benefits. According to HealthLine, strawberries are high in vitamin C and antioxidants and may reduce risk of cancer, regulate blood sugar, and have a positive effect on heart health.
ALL great things!
Keto Strawberry Ice Cream
Equipment
Ingredients
- 10 ounces cream cheese softened
- 1 cup heavy whipping cream
- 1/2 cup low carb powdered sweetener
- 1 teaspoon vanilla extract
- 1/4 teaspoon xanthan gum
- 1 cup strawberries mashed or blended
- 2 tablespoons low carb granular sweetener
Instructions
- Add the cream cheese, heavy whipping cream, confectioners sugar substitute, vanilla extract and xanthan gum to a mixing bowl, and blend on high until smooth and stiff peaks form.
- Spread the vanilla mixture evenly into a loaf pan.
- Place the mashed strawberries into a blender or food processor with the granulated sweetener and blend until combined.
- Spread the strawberry mixture over the top of the vanilla ice cream mixture in the loaf pan, and use a butter knife to drag and swirl the strawberry mixture into the vanilla.
- Place the ice cream into the freezer to set for a minimum of four hours before serving.
Nutrition
Trina Krug is a Holistic Nutritionist, Integrative Health Coach and host of the Carbless Conversations Podcast. With a Master’s Degree in Complementary and Alternative Medicine, her single mission in life is to facilitate self-healing in herself and those around her through awareness, lifestyle shifts and low-carb eating. As a current Doctor of Science student, she continues her studies in functional nutrition.
