Strawberry Keto Ice Cream (Low Carb): learn how to make keto strawberry ice cream with just a few simple ingredients! Creamy, rich and packed with strawberries! Low Sugar, Dairy-Free, Vegan.
- The day before, freeze the freezer bowl according to your ice cream maker’s instructions.
- Day of, blend together all ingredients in a food processor: full-fat coconut milk, coconut cream, strawberries, vanilla, almond extract, keto maple syrup and monkfruit drops. Scrape down the sides of the processor as needed. Blend until smooth and well mixed.
- Follow directions for making ice cream according to ice cream maker’s directions.
- Enjoy immediately if you like super, super soft ice cream. If you like firmer ice cream, pour into an ice cream container and freeze for 2-4 hours, until firm.
- Strawberry keto ice cream is best the first day. On Day 2 and forward, set ice cream out at room temperature to thaw for 20-90 minutes, until creamy and scoopable. Enjoy! Storing instructions below.
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*I used 26 drops for my keto ice cream. Use less if you like it less sweet, more if you like it sweeter.
Storing Notes: Store in an airtight, freezer-friendly ice cream container, such as this one. If serving after completely frozen, allow about 20-90 minutes to thaw—until creamy and scoopable.
For Quick Thaw: heat in the microwave in 10 second increments until the edges are a bit melty and ice cream is easy to scoop.
- Category: Dessert
- Method: Churn
- Cuisine: American
- Serving Size: 1/3 cup
- Calories: 81 cal
- Sugar: 1g
- Sodium: 13mg
- Fat: 7g
- Carbohydrates: 2g, Net Carbs: 1g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg