This keto Strawberries and Cream Ice Cream is my absolute favorite strawberry ice cream recipe, and I’ll tell you why. The strawberries are macerated to extract more of that delicious fresh strawberry taste, and then you add sour cream to complement the sweet strawberries with a bit of creamy tang.
If you’ve ever had strawberries and sour cream together, you know this is a winning combo! Also, this ice cream can be made in an ice cream maker, but it has instructions for the no churn method, too.
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And you can try this same strawberry sour cream combo in my No Bake Keto Cheesecake with Strawberry Topping. Yum!
Two Methods for Keto Strawberry Ice Cream
In making this keto strawberries and cream ice cream, I’ve included two different methods: ice cream maker and no churn.
While I will always prefer the ice cream maker method for it’s convenience and slow-churned creamy taste, I totally understand that not everyone has an ice cream machine.
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Though, if you’d like to try it out and see what I’m talking about, this Cuisinart machine is my favorite ice cream maker. I’ve been using it for years!
Below, you’ll find step-by-step photos for both methods, and under that, you’ll find the simple recipe card.
Keto Strawberry Ice Cream in Ice Cream Maker
If you choose to make your keto strawberry ice cream in the ice cream maker, follow these instructions (or skip to the recipe card below if you prefer).
- Prepare the strawberries
Add the strawberries, sweetener, and vanilla to a bowl. Stir till the sweetener is completely dissolved.
- Macerate the strawberries
Allow to sit at room temperature, stirring from time to time. The juices will start to come out of the strawberries (this is called maceration and makes for some really yummy ice cream!). I wasn’t sure if maceration would be possible with a sugar free sweetener, but I’m pleased to say it is! Your macerated strawberries should look like the photo below.
- Into the blender it goes!
Add strawberry mixture and the rest of the ingredients to a blender and process till mostly smooth. If you prefer bigger chunks, you can process the strawberries separately and just slightly, and then stir the strawberry mixture into the cream mixture. Refrigerate for about an hour.
- Freeze the keto strawberry ice cream and enjoy!
Freeze the ice cream according to your ice cream maker’s instructions, and enjoy! I use this Cuisinart ice cream maker and LOVE it! I’ve had mine for about 13 years and it’s still going strong.
Love this combo of flavors? Try this super easy Keto Strawberries and Cream!
Keto Strawberry Ice Cream No Churn Method
- To make the strawberries and cream ice cream using the no churn method, first follow the above steps 1-2 to macerate the strawberries.
2. Add heavy whipping cream to a mixing bowl and whip till stiff peaks form.
3. Process strawberries and their liquid in a blender with the sour cream and lemon juice. If you prefer bigger chunks, you can process the strawberries separately and pour them into the sour cream mixture.
4. Gently fold the whipped cream into the rest of the ingredients, being careful not to flatten the whipped cream too much.
5. Pour into a pan and smooth over with a rubber spatula.
6. Freeze at least 2 hours before serving the ice cream. Allow to sit on counter for 5-10 minutes before scooping. Enjoy!
Now that you’ve got the ice cream recipe, grab a recipe for Keto Waffle Cones!
More Keto Ice Cream Recipes:
Keto Peanut Butter Ice Cream Sauce
Chocolate Peanut Butter Cheesecake
Sugar Free Mixed Berry Sauce for Cheesecake or Ice Cream
Strawberries and Cream Ice Cream - Keto
Macerated strawberries and sour cream really make this keto strawberry ice cream stand out! Make it in an ice cream maker or use the no churn method provided--either way, you'll be raving about this strawberries and cream ice cream!
Ingredients
- 1 pound strawberries, rinsed, hulled, and sliced
- 1 cup powdered monkfruit sweetener
- 1 cup sour cream
- 2 cups heavy whipping cream
- 1/2 teaspoon lemon juice (fresh, if possible)
- 1/2 teaspoon pure vanilla
- Ice cream maker if using that method (I LOVE this one!!)
Instructions
Ice Cream Maker Instructions
- Place the strawberries, vanilla, and monkfruit sweetener in a bowl and stir till the sweetener is dissolved. Allow to sit at room temperature for one hour, stirring every now and then (macerate the berries).
- Pour strawberries into a blender (do NOT drain). Add sour cream, heavy whipping cream, and lemon juice. Process till almost smooth with a few chunks.
- Refrigerate for one hour or up to overnight.
- Pour mixture into your ice cream maker and freeze according to your ice cream maker's instructions. Enjoy immediately or freeze.
- After freezing in a freezer, allow ice cream to sit on the counter at room temperature for 5-10 minutes before scooping.
No Churn Ice Cream Instructions
- Place the strawberries, vanilla, and monkfruit sweetener in a bowl and stir till the sweetener is dissolved. Allow to sit at room temperature for one hour, stirring every now and then (macerate the berries).
- Add heavy whipping cream to a mixing bowl and whip till stiff peaks form.
- Pour strawberries into a blender (do NOT drain). Add sour cream, and lemon juice. Process till almost smooth with a few chunks.
- Pour strawberry mixture into the whipping cream mixture and fold in gently and thoroughly with a rubber spatula.
- Pour the ice cream mixture into a pan (popular options are glass pyrex pans or bread loaf pans). Spread evenly with a rubber spatula.
- Freeze at least 2 hours before serving. Allow to sit on the counter at room temperature for 5-10 minutes before scooping.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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Gorilla Grip Premium Ice Cream Scoop, Dishwasher Safe Scooper with Comfortable Grip Handle
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Cuisinart Ice Cream Maker (I've had this one 15+ years and LOVE it!!)
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"My Ice Cream Spoon" Gift For ice cream lovers!
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Lakanto Monkfruit Sweetener, 1:1 Powdered Sugar Substitute, Keto
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Pyrex 8 Inch Square Baking Dish, Red, 8-inches
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ReaLemon 100% Lemon Juice
Nutrition Information:
Yield: 8 Serving Size: 1/2 cupAmount Per Serving: Calories: 284Total Fat: 28gCholesterol: 82mgSodium: 52mgCarbohydrates: 8gNet Carbohydrates: 6gFiber: 2gSugar: 6gProtein: 2g
Can you use other sugar substitute sugar?
What kind of sweetener are you wanting to use? Keto sugar substitutes work differently than sugar. For example, erythritol crystallizes much quicker than sugar and can’t be subbed for sugar at the same ratios or at all in some recipes. I’d have to know what kind you’re wanting to use to give a better answer.
I would like to use swerve. Can it be substituted for the monk fruit sweetener?
Great question! Swerve is mostly erythritol, which crystallizes easily. Most monkfruit sweeteners are a combination of monkfruit and erythritol, so you still get a little crystallization, but a lot less. As far as sweetness goes, both are a 1:1 replacement for sugar, so that’s not a problem. So if you’re okay with a little more crystallization, you can definitely sub in Swerve. Enjoy!
I can’t wait to try this!! I will check back in once I have but I can’t see how this could go wrong. And it looks soooo easy. 🥰
Enjoy! Homemade strawberry ice cream is a special treat!
Hello Jenn I made this ice cream yesterday in my Cuisinart ice cream maker. It was absolutely delicious. I put it in the freezer to freeze a bit longer. I did add 2 tblsp of MCT oil. I understand this helps the ice cream from getting freezer solid. Thank you for the recipe.
Oh wow, I’ll have to try that! Thanks so much for adding to the conversation by leaving your adjustments in the comments. I’m glad you enjoyed the ice cream!
I made this Coconut crust using the Coconut oil but also added a bit of Allulose ( non caloric sweetener) and an egg white because it didn’t seem to bind together with just the coconut oil for me. I just baked it & it looks beautiful. I’m going to be using it to make a keto strawberry ice cream pie..
Oooh! Yum! That would be a great use for this strawberries and cream ice cream. I’d love to know how it goes! Thanks for stopping by. :)
Today will be the third time in 2 weeks that I have made this ice cream. I loved it from the beginning as did all my friends and family I use the ice cream maker version. I did not have sour cream one time and used greek yogurt. I needed to adjust the sweetener for me. I will do that next time. The other thing I do is add a couple tablespoons strawberry vodka to stop it freezing so hard. It seems to work and adds more strawberry flavor. I had read about using xanthan gum to have it not freeze so hard but have not tried it. Today I am adding a strawberry ripple to this batch because I had strawberries that needed to be used. Thank you so much for this recipe.
Such great ideas! Thanks for sharing!
Hi Jenn. Thanks for sharing this absolutely gorgeous recipe. I’ve made this today using my Magimix icecream maker. I used Erythritol so will wait to see how much it crystallises. I tasted the icecream before putting it into the freezer and it was divine. Will let you know how how it turns out once out from the freezer.
Awesome! I hope you do!