Keto Strawberry Ice Cream Recipe

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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!

Prep Time : 20 minutes 
Chill Time  : 6 hours 
Total Time : 6 hours  20minutes 
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.

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