This refreshing keto strawberry ice cream is super easy to whip up with just three ingredients! It’s creamy, fruity, and perfect for a hot day without the carbs.
Making ice cream at home is a breeze, and I love how I can enjoy this guilt-free treat without any fuss. Plus, who can resist strawberries? 🍓
Key Ingredients & Substitutions
Frozen Strawberries: Using frozen strawberries makes this ice cream creamy without the need for an ice cream maker. If strawberries aren’t available, you can substitute with other frozen berries, like raspberries or blueberries, for a different flavor.
Heavy Cream: Heavy cream is key for that rich texture. If you’re looking for lower fat, you can use coconut cream, which also gives a nice flavor, but it might alter the taste a bit.
Powdered Erythritol: This sweetener keeps the ice cream keto-friendly. If you prefer, you could use stevia or monk fruit sweetener, adjusting the amount to taste since they are often sweeter than erythritol.
How Can I Make Sure My Ice Cream is Smooth and Creamy?
To achieve a smooth and creamy texture, the blending process is important. Here’s how to get it right:
- Use a high-speed blender or food processor for the best results.
- Blend the ingredients well, stopping to scrape down the sides to ensure everything is mixed thoroughly.
- Start with just 2 tablespoons of erythritol, and taste-test it; you can always add more for sweetness!
- For a softer serve, enjoy it right away. If you’re freezing it, wait an hour or two to scoop; a couple of minutes at room temperature will also help soften it before serving.
How to Make Easy 3-Ingredient Keto Strawberry Ice Cream
Ingredients You’ll Need:
- 2 cups frozen strawberries
- 1 cup heavy cream
- 2-3 tbsp powdered erythritol (or your preferred keto sweetener)
How Much Time Will You Need?
This delicious keto strawberry ice cream takes about 10 minutes to prepare, plus an additional 1-2 hours if you choose to freeze it for a firmer consistency. You can enjoy it right away as a soft-serve or allow it to harden in the freezer for a classic ice cream texture!
Step-by-Step Instructions:
1. Blend the Ingredients:
Start by placing the frozen strawberries, heavy cream, and powdered erythritol into a high-speed blender or food processor. Blend the mixture until it’s nice and smooth and creamy. Don’t forget to scrape down the sides occasionally to make sure everything gets mixed together evenly.
2. Adjust the Sweetness:
After blending, give your mixture a taste! If you like it sweeter, feel free to sprinkle in a little more powdered erythritol and blend again until combined.
3. Decide Your Texture:
If you prefer a soft-serve ice cream, you can enjoy it immediately! Just scoop it into bowls and dig in. If you want a firmer consistency, transfer the strawberry mix to an airtight container and pop it in the freezer for about 1-2 hours.
4. Serve and Enjoy:
Once your ice cream is ready, scoop it into bowls and enjoy this creamy, delicious, keto-friendly treat. Feel free to top it off with some fresh strawberries or a drizzle of sugar-free chocolate sauce for an extra treat!
FAQ
Can I Use Fresh Strawberries Instead of Frozen?
Yes, you can use fresh strawberries, but you’ll need to freeze them first. Simply chop fresh strawberries and freeze them for a few hours before using in this recipe to achieve the best texture.
How Can I Sweeten This Ice Cream Without Erythritol?
If you prefer not to use erythritol, you can use stevia or monk fruit sweetener instead. Just remember to adjust according to taste, as these sweeteners can be much sweeter than erythritol.
How to Store Leftover Ice Cream?
Store any leftover ice cream in an airtight container in the freezer. It can last for up to a week, but be aware that it may become harder over time. To soften, let it sit at room temperature for a few minutes before serving.
Can I Add Other Ingredients?
Absolutely! You can customize this recipe by adding cocoa powder for chocolate flavor, vanilla extract for extra richness, or even a handful of nuts for some crunch. Just keep in mind that additional ingredients may affect the carb count.
