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Soft & Creamy Keto Strawberry Ice Cream

  • nikisimone
  • 5 hours ago
  • 5 min read

If you’ve followed me for a while, you know I’m obsessed with ice cream. It was the first keto recipe I created because I was disappointed with the keto ice cream recipes I found online. Since then, I’ve made many variations of that original recipe. I rarely stick to a basic flavor—I usually start with a base and add extras to create custom combinations. You can create any flavor combo you like. In my ice cream videos, I share tips for using different products and figuring out sweetener amounts, so if you have an idea, there’s probably a video close enough to help you make the flavor you want... ( https://youtube.com/playlist?list=PLDA690SIIES1yOrd8qLa2g1qnnaw7ga8y )



Allulose is my favorite sweetener for keeping keto ice cream soft, even after weeks in the freezer. I like to combine it with classic or golden monkfruit/erythritol sweetener for extra sweetness and a slightly firmer texture. Using only allulose makes the ice cream very soft, while the combination creates a texture similar to store-bought ice cream. You can also substitute xylitol for allulose, but it has a higher glycemic index, more calories, and is unsafe for pets. I sometimes add liquid stevia, especially flavored varieties, or use extracts in the base.


For the cream base, I use heavy cream plus an unsweetened alternative milk, though the liquid choice is flexible. My original recipe used heavy cream and half-and-half, which makes the creamiest keto ice cream but adds more carbs than unsweetened nut milk. I recommend keeping the heavy cream for richness and using any milk or nut milk you prefer for the remaining liquid. Different nut milks create different textures; of macadamia, almond, and cashew, unsweetened cashew milk makes the creamiest keto ice cream.


This recipe uses 1 whole egg, but you can adjust that if you prefer. Two egg yolks, or 1 whole egg plus 1 yolk, will also work. Egg yolks make the ice cream creamier, but I used whole eggs here to keep the recipe simple.


I used real strawberries plus extract for the strawberry flavor because extract alone can be hard to balance. I pureed the strawberries and cooked them down until they were a thick paste to reduce the amount of water in the ice cream base. Adding anything with more water to the ice cream base can cause an icier texture to your ice cream. Alternatively you can use a flavored collagen or freeze dried strawberry powder in place of the strawberry puree. Perfect Keto has a strawberry collagen powder that works well.


Use code KETOUPGRADECHEF for 20% off.


Ketoupgrade participates in the Perfect Keto Associates Program, an affiliate advertising program that allows sites to earn advertising fees by advertising and linking to Perfect Keto. As a Perfect Keto Associate, I earn from qualifying purchases.



Anchor Hocking Baking and Storage Set: https://amzn.to/3CY7omv

Infrared Thermometer: https://amzn.to/3awzMQB

Silicon spatulas: https://amzn.to/3u8rQNw

Silicon whisks: https://amzn.to/3ujOMtn

Measuring spoons: https://amzn.to/3N07v7b

Kitchen Aide Ice Cream Bowl: https://amzn.to/324fPiP

Kitchen Aide 5 qt. Mixer: https://amzn.to/3CxAd8K


Durelife Granular Monkfruit/Erythritol: https://amzn.to/3X9Mmgx (cheapest I use)

Lakanto golden monkfruit sweetener: https://amzn.to/2ShMYTj

Granular monkfruit: https://amzn.to/3u7ebGd

Deal Supplement Allulose: https://amzn.to/47XOQnt (cheapest I’ve found)

Durelife Allulose: https://amzn.to/4of141j

Pure Organic Stevia Powder: https://amzn.to/3plOQaK

Now Better Than Organic Stevia: https://amzn.to/4tTD0nn


(These are affiliate links, which means you are supporting my family and channel when you purchase products using these links, thank you very much for your continued support of my channel, it means a lot to me!)


Keto Strawberry Ice Cream Base

10oz. (1 and 1/4 Cups) Heavy Cream

10oz. (1 and 1/4 Cups) Unsweetened Alternative milk of choice

100g (1/2 Cup and 1 Tbs) Allulose

24g (2 Tbs.) Granular Monkfruit/Erythritol

1 Egg

5oz. Fresh Pureed Strawberries (cooked down to about 3.2oz., can make a bunch ahead and freeze in pucks, check out this video for tutorial- https://youtu.be/o3SgSkH49cw)

1 Packet True Lemon or zest from 1 lemon

1 and 1/2 tsp. Strawberry Extract

1/2 Tbs. Cold Water

1/2 tsp. Beef Gelatin

1/4 tsp. Ruby Red Powder (optional to make pink)

1/2 tsp. Liquid Stevia (to taste, depends on sweetness of your strawberries)


Instructions

  1. If you don't have frozen reduced strawberry puree, start by blending the strawberries and placing in a pot over medium low heat to reduce down by about 1/4 volume, until you have a thick strawberry paste, once reduced take off the heat and add your liquids, sweetener and lemon to the pot and stir.

  2. Return to medium heat and bring to a simmer, while that is heating, crack the egg into a medium bowl and whisk it up and bloom the gelatin over the cold water.

  3. Once the mixture is hot and fully dissolved, temper the eggs by slowly adding the hot mixture a splash at a time while whisking vigorously. Continue until about half the liquid has been incorporated.

  4. Pour everything back into the saucepan, scraping the bowl clean, and whisk to combine. Add in the gelatin puck, extract and ruby red powder, if using, whisk to combine, then strain the mixture back into the bowl.

  5. Let the mixture cool slightly then cover the surface directly with plastic wrap, and chill for at least 8 hours. Alternatively, place the bowl over an ice bath and stir every 20 minutes until the mixture is below 40 degrees.

  6. Churn according to your ice cream maker’s instructions, have a bowl ready in the freezer to scoop your ice cream into, glass is best, once churned place into the frozen bowl and place in the freezer for at least 8 hours, scoop and enjoy!


Macros: Per 4oz. serving. Recipe makes 6-4oz. servings


210 Calories

20g Fat

8g Total Carbs

less than 1g Fiber

4g Sugar alcohol

4g Net Carbs

3g Protein


If you’re in the lower 48 states and want to try more of my baked goods, feel free to visit my website. You can order items like high-protein/low-carb white bread, delicious keto brownies, or keto breakfast treats here: Sugarswapbakeshop.com or here: https://www.ketoupgrade.info/shop-1


If you’d like to support what I do, you can also buy me a coffee here:

              

If you shop with Perfect Keto, you can use my link here:

Use code KETOUPGRADECHEF for 20% off.


Ketoupgrade is a participant in the Perfect Keto Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Perfect Keto. As a Perfect Keto Associate I earn from qualifying purchases.


I also created a Patreon for anyone who wants to support the channel a little more directly. I have a lot of ideas for the future, including more behind-the-scenes content, recipe testing wins and fails, personal updates, and possibly even more projects down the road. If that sounds like something you’d enjoy, I’d love to have you there. If you would like to support me and this channel, please consider becoming a patron.


Address:

Alycia J Distefano

P. O. Box 56

Derby, NY 14047






Business Inquires:

Keto Upgrade e-mail - ketoupgrade.info@gmail.com

 
 
 

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