Keto Strawberry Ice Cream
Nutrition facts per serving
Carbs
4.3g
Protein
3.4g
Fat
15.5g
Kcal.
171
Carbs
Protein
Fat
Kcal.
171
Prep
Cook
Total
Prep
Cook
Total
And of course, it is – the fruity taste of fresh strawberries combined with creamy milk-based ice cream is what dreams are made of.
We want to make strawberry ice cream even better with this sugar-free, low carb, and keto-friendly version with only 4.3g net carbs per scoop!
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Ingredients
g (frozen) strawberries You can use fresh or frozen strawberries.
g powdered erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
Learn more about erythritol
egg yolks
whole egg
vanilla bean You can also use vanilla extract in exchange.
1 tsp = 1/2 bean
oz (frozen) strawberries You can use fresh or frozen strawberries.
oz powdered erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
Learn more about erythritol
egg yolks
whole egg
vanilla bean You can also use vanilla extract in exchange.
1 tsp = 1/2 bean
cups (frozen) strawberries You can use fresh or frozen strawberries.
cup powdered erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
Learn more about erythritol
egg yolks
whole egg
vanilla bean You can also use vanilla extract in exchange.
1 tsp = 1/2 bean
Step 1
 cups (frozen) strawberries
Let the strawberries simmer for about 10 minutes and stir them regularly while they cook.
You know the strawberries are perfect once their consistency starts to resemble that of strawberry jam.
Step 3
 ml heavy cream, vanilla bean
 fl oz heavy cream, vanilla bean
 cup heavy cream, vanilla bean
Step 4
Remove the pot from the stove once the heavy cream boiled up and let the mixture cool down for about 10-15 minutes.
Step 5
 g powdered erythritol, egg yolks, whole egg
 oz powdered erythritol, egg yolks, whole egg
 cup powdered erythritol, egg yolks, whole egg
Whisk until you get a slightly frothy and pale mixture.
Keep in mind that the bowl should be big enough to fit both the erythritol-egg-mixture as well as the heavy-cream-mixture.
Step 6
Place the bowl with the erythritol-egg-mixture on top of the pot and bring the water to a boil.
Pour the heavy-cream-strawberry-mixture into the bowl with the erythritol-egg-mixture while constantly stirring.
Step 7
The ice cream mixture is supposed to heat up, but it should never boil as this would cause the eggs to curdle.
Step 8
Step 9 – With ice cream maker
Step 9 – Without ice cream maker
After about 4-5 hours in the freezer, the ice cream will have a perfect consistency: creamy and soft, just like your favorite store-bought ice cream.
Storage
It will keep its’ taste and consistency for about 1-2 weeks, that’s why we recommend consuming it within that time.
It’s completely normal if the ice cream is rock solid after it’s been in the freezer for a while.
To enjoy creamy ice cream at any time, you should take it out of the freezer at least 15-20 minutes before eating.
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