Keto strawberry ice cream is rich and creamy, and bursting with fresh berry flavor. This no-churn recipe is so easy to make, with only 6 ingredients and 20 minutes of prep time. And only 3.5g of carbs per serving!
Servings : 8 servings
- 8 ounces strawberries
- 1/3 cup BochaSweet (or allulose or xylitol)
- 1 ounce vodka (optional)
- 1 cup full fat sour cream
- 1 tsp vanilla extract
- 1 cup heavy cream
- 1/3 cup powdered Swerve Sweetener
Place the strawberries, the BochaSweet, and the vodka in a blender or food processor. Blend until almost pureed but some chunks still remain.
In a large bowl, whisk together the sour cream, vanilla extract, and strawberry mixture until thoroughly combined.
In another large bowl, whip the cream with the powdered Swerve until it holds stiff peaks. Gently fold the whipped cream into the strawberry mixture until just a few streaks remain.
Transfer to an airtight container and freeze until firm, at least 6 hours.
Storage information: Store the ice cream in an airtight container in the freezer for up to 3 months.
Sweetener substitutions: I do not recommend using only allulose or BochaSweet, as it makes the ice cream so soft, it never quite firms up properly. A 50/50 split of erythritol and one of these sweeteners is the best for consistency.