Summer nostalgia in a bowl—this keto strawberry ice cream transports me back to those carefree days of chasing ice cream trucks, where the promise of something sweet was a daily thrill. With just three ingredients, it’s almost magically simple (like finding an unexpected $5 bill in your pocket) yet indulgent enough to satisfy the deepest cravings. And hey, unlike the stock market, this recipe’s sweet return is guaranteed!
Steps
- Blend strawberries with BochaSweet and optional vodka in a food processor until mostly smooth, leaving a few chunks if desired.
- In a large bowl, whisk together sour cream, vanilla extract, and the strawberry mixture until they are well combined.
- In another bowl, whip the heavy cream with powdered Swerve until stiff peaks form.
- Gently fold the whipped cream into the strawberry mixture until no streaks are visible.
- Transfer the mixture into an airtight container and freeze for at least 6 hours, or overnight, until firm.
- Scoop and enjoy this keto-friendly ice cream straight from the freezer.
Ingredients
- Fresh strawberries – 2 cups
- BochaSweet or allulose – 1/3 cup
- Vodka (optional) – 1 tablespoon
- Sour cream – 1 cup
- Vanilla extract – 1 teaspoon
- Heavy whipping cream – 1 1/2 cups
- Swerve Confectioners (powdered sweetener) – 1/3 cup
Nutritional Values
Calories: 1616kcal | Carbohydrates: 31.2g | Protein: 13.6g | Fat: 124g | Fiber: 4.8g
FAQ
- Can you consume ice cream while on a keto diet?
- Traditional ice cream is typically high in sugar, making it unsuitable for a keto diet. However, this strawberry ice cream recipe contains less than 4 grams of carbs per serving, which makes it a great keto-friendly option.
- Why does keto ice cream often become so hard?
- Many keto ice creams, especially store-bought ones, are primarily sweetened with erythritol, which can cause them to freeze very solid. By using a combination of sweeteners like BochaSweet or allulose, you can achieve a softer texture. Just note that allulose alone may make the ice cream too soft.
- Does adding alcohol affect the ice cream’s texture?
- Yes, alcohol can help soften the ice cream by raising the temperature at which ice forms, reducing iciness. The amount used is minimal and optional, but it can make a noticeable difference in texture.
- Will the ice cream taste like sour cream?
- No, the sour cream adds structure and counteracts the strawberry sweetness without leaving a noticeable taste. Even those who dislike sour cream typically enjoy this ice cream.
- Can this recipe be adapted to be dairy-free?
- While there are dairy-free sour cream substitutes, they are not as low in carbs. A possible alternative is using coconut cream with a bit of lemon juice for acidity, and coconut whipped cream in place of heavy cream, though this may result in a firmer texture due to the lower fat content.
Tips
- Use Fresh Strawberries for Best Flavor: Fresh strawberries are ideal for this recipe to maximize flavor. If you only have frozen strawberries, make sure to thaw and drain them well to remove excess moisture.
- Incorporate Alcohol for Softness: Adding a small amount of vodka helps prevent iciness in the ice cream due to the high moisture content of strawberries. This step is optional, but it can enhance texture without affecting the taste.
- Balance Sweeteners for Perfect Texture: To achieve the best consistency, consider using a combination of sweeteners. A 50/50 mix of erythritol and either BochaSweet or allulose is recommended to prevent the ice cream from becoming too hard or too soft.
- Whip Cream to Stiff Peaks: Ensure the heavy whipping cream is beaten to stiff peaks to provide the necessary structure and lightness, mimicking the effect of churning in traditional ice cream making.
Equipment
- Blender or Food Processor – Essential for pureeing the strawberries with the sweetener and vodka.
- Airtight Container – Needed for storing the ice cream in the freezer.
