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Keto Strawberry Ice Cream (No Churn Option)
With only four simple ingredients, you can have the creamiest homemade ice cream and its all keto, dairy free AND vegan!
This homemade strawberry ice cream is an amazing recipe that your entire family will love!
I know it is my personal favourite ice cream with the bright pink color and fresh flavor!
The creamy texture of the ice cream comes from the combination of the ice cream base made from the coconut cream and the keto strawberry pudding mix.
I was super excited to know that Simply Delish has a strawberry pudding mix!
This is one of the secret ingredients that make this ice cream so creamy without any extra effort which is a good thing!
It is rare to find strawberry pudding but they did it and its amazing with a very fresh strawberry flavor!
You will be pleasantly surprised that it is also vegan as the mix is made without gelatin, without added sugar AND I use coconut milk instead of heavy cream!
No egg yolks, regular sugar, or condensed milk is needed for this delicious recipe!
This version is not exclusive to non-dairy people.
The coconut milk can easily be substituted with heavy cream and still turn out to be the best strawberry ice cream you have ever tried on a keto diet!
When you go with the coconut milk as your “milk” base, keep in mind that it does have a slight coconut taste, but the strawberry is strong enough that it really is not a problem!
It is loaded with healthy fats so that is a bonus!
If you choose to add some fresh berries to it at the end, it helps even more to mask the coconut flavor.
What ingredients do I need to make this Keto Strawberry Ice Cream Recipe?
- Unsweetened Almond Milk (helps give it the icy texture)
- 1 full fat can of coconut milk, or 2 cups heavy whipping cream
- Allulose Sweetener (helps it to stay soft in the freezer)
- 2 packages of Simply Delish Strawberry Pudding
- Optional: 4-5 frozen or fresh strawberries; chopped
How do I make this sugar-free strawberry ice cream mixture?
The easiest way to incorporate all of the ingredients is to use a blender.
Add in all of the liquid ingredients in the order listed, then the rest of the ingredients on top.
Never put anything dry, or powdered in the bottom of a blender first, it will clog and never blend right!
No special extra steps required.
If you do not have a blender, you can always put all of the ingredients in a mixing bowl and mix it up with a hand mixer.
You want to make sure all of the powdered ingredients are well mixed in.
I always use the blender as I believe it is the better way that adds a lot of air to the mixture, but either way will work.
Does it really matter what kind of keto sweetener I use?
The type of sweetener you use in your recipe does play an important role in how your ice cream turns out and sets up.
It makes a difference in how your low carb ice cream sets up? Yes it does.
Usually sugar-free ice creams call for my favorite sweetener I use in almost all of my recipes, monk fruit sweetener, but I do not use it in my keto ice cream recipes and let me tell you why.
It all has to do with temperature.
When you use a sugar substitute, you need to consider the temperature that it will be stored at and what temperature you will be eating it at.
In this case of being frozen, you want to stay away from sugar alcohol based sweeteners as they will turn to a rock.
Yes, it is recommended to let your hardened ice cream sit out at room temperature so it becomes scoopable, but I found that when I do this I end up with half of my ice cream a melted pool and the other half ready to eat.
If I change up my sweetener I use then I can scoop out what I want of my keto-friendly strawberry ice cream within a minute and not have half of it melted just to get a scoop!
Check out my post here where I go over all of the keto sweeteners you have available and what they are good for!
If you want it to be even smoother like the ones form the grocery store, add in 1 tablespoon of vodka to your base mixture.
This is also a trick I learned to help prevent it from hardening too much.
The small amounts you would use do not turn it into an alcoholic treat.
It is not detectable in the final product.
This would be good to do if you are going to use another sweetener other than allulose.
Do I need an ice cream machine to make this homemade keto strawberry ice cream?
I used an ice cream maker for mine.
The action of the paddle in the ice cream maker, or in my case my Kitchen Aid Ice Cream Maker Bowl, helps to distribute the frozen crystals as they form.
Just follow your manufacturer’s instructions to process in an ice cream machine for best results.
It will still be a soft serve consistency out of the machine and will need to have some time in the freezer to set up if you want to scoop it like the picture.
I have heard of some other people who do not have an ice cream maker turning this into a no churn ice cream.
Here are two ways you can turn this churn recipe into a no churn recipe if you do not have an ice cream maker or machine.
The first way is to line a metal bread pan with parchment paper and pour your mixed ice cream base into it.
Freeze for an hour then stir it with a fork.
Continue this until a firm consistency is reached.
Then once you have the consistency you are looking for, cover it with plastic wrap to prevent ice crystals from forming on the top layer.
The second way is to pour all of the ice cream base into ice cube trays and freeze until hardened.
Then put your frozen cubes into your high powered blender OR into the bowl of a food processor and process until creamy.
If you are having trouble with it breaking down, slowly add in a thin stream of unsweetened almond milk to get things going.
Once you have the consistency you want, then fold in a few chopped fresh real strawberries to give it the flavor punch with the little bits like regular strawberry ice cream.
If you are using frozen strawberries then run them under warm water for a few minutes to thaw a bit then slice thinly.
Check out my blackberry version of a soft serve ice cream treat in my first cookbook, “Quick and Simple Low Carb Recipes” available in hardback or e-book for all of my International friends!
How do I store any leftover keto strawberry icecream?
I love my ice cream container that all of my ice cream creations go in!
It has a double wall and is perfect for preventing freezer burn and is oval shaped to get the perfect scoop every time!
If you want to put it in your own airtight container you sure can.
I recommend plastic over the metal that you may have used in the no churn strawberry ice cream method I described above.
If you can, press a thin piece of plastic wrap or wax paper over the top layer to prevent freezer burn.
It will only last about a week until it starts losing its vigor.
- Try making some strawberry ice cream popsicles by pouring the ice cream base into popsicle molds! This is great for kids to enjoy the ice cream with less of a mess!
- You can add in a teaspoon of vanilla extract instead of the suggested vodka to help keep the soft consistency!
- Try making some strawberry puree and swirl it into the ice cream once it is in the container you are storing it in to give it an ice cream parlor look! This strawberry mixture in my opinion is the best part of the regular cream ice cream you can buy!
- Add a little tart flair to your batch when you include a teaspoon of lemon juice. This will give it a strawberry lemonade flavor depending on how much juice you use.
- Jazz it up when you mix in some sugar free chocolate chips right before freezing to harden more! Strawberry and chocolate are always a winning combination!
- Choose sweet strawberries during strawberry season to really amp up the flavor with natural ingredients!
Keto Strawberry Ice Cream (No Churn Option)
- ice cream maker
- 1 1/4 cup unsweetened almond milk
- 1 (13-14oz) can full fat coconut milk or 2 cups heavy cream
- 1/2 cup allulose sweetner
- 2 packages Simply Delish Naturals Strawberry Pudding
- Put all ingredients into a blender in the order listed.
- Blend well. Scrape sides of blender. Blend again.
- Repeat until all bits of powder and chunks of coconut milk are very smooth.
- Put in fridge for 2 hours.
- Now process in an ice cream maker for 15 minutes or put in a container and proceed as I describe in the post above.
- You may add in 4-5 chopped strawberries at this point if you wish. Simply stir in.
- It will be soft serve at this point but if you want it to be more firm like regular ice cream, freeze for 4 hours.
- When you are ready to eat, let the container sit out at room temperature for 20 minutes. Then scoop!
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This post was updated with additional information and tips on January 24, 2023.
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