Dairy-Free Keto Strawberry & Lemon Ice Cream

Strawberries and lemon are a match made in heaven in this easy summer gelato! This keto ice-cream recipe uses creamy coconut milk, fresh strawberries and zesty lemon to balance the sweetness and creaminess.

Here's what you need to make this easy summer treat:

• Berries. We're using strawberries but you can use other options such as blackberries, blueberries or raspberries instead.
• Coconut milk. To keep this recipe dairy-free we are using full-fat coconut milk. For a creamier ice-cream you can use coconut cream instead.
• Low-carb sweetener. We are using Allulose although it may not be available where you live. Powdered Erythritol, Swerve or a few drops of stevia are all good alternatives.
• Protein powder. We are using collagen for that extra protein boost and creaminess. Instead of collagen you can use the same amount of whey protein isolate, egg white protein powder or plant-based pea protein powder.
• Lemon zest. Fine lemon zest will add extra flavor! Make sure you are using organic lemons.
• Vanilla extract. Alcohol-based vanilla extract will add flavor and keep the ice cream from freezing too hard.

We all have different dietary needs so it's only natural that you may need to adjust the macros in this keto recipe. You can make any adjustments directly in the KetoDiet App by cloning any of the recipes from my blog and customizing them to fit your macros and preferences.

Ice Cream Without an Ice Cream Maker

No ice cream maker? No problem! Simply swap frozen strawberries for the fresh strawberries. Additionally, place about a cup (240 ml) of the coconut milk in an ice tray and freeze for at least 2 hours. Blend the frozen strawberries and frozen coconut milk with all of the remaining ingredients. Pour into a container and freeze for 1 to 2 hours before serving.

How about low-carb sweeteners? You can use Erythritol or Erythritol-based sweeteners which are available in most countries. However, if you have the option, use Allulose. It's your best bet if you want to keep your ice cream soft.

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Step-by-step

1. Wash and hull the strawberries and zest the lemon.

   

2. Place the strawberries, coconut milk, fine lemon zest, sweetener, collagen and vanilla extract into a food processor or a blender. Process until you get a smoothie-like consistency.
   Note: If available, you can use Allulose instead of Erythritol or Swerve as Allulose is best for soft ice cream. See recipe tips for more swaps.

   

3. Pour into an ice cream maker and churn until soft-serve consistency. This will take 45-60 minutes. (Or see recipe tips above tips for no ice cream maker.)

   

4. When ready, transfer into a freezer-friendly container, or 5 single-serve containers. Freeze for 30 to 60 minutes before serving.

   

5. If frozen for more than an hour, the ice cream may be too hard to scoop. Soften out of the freezer for a few minutes before scooping. Store covered in the freezer for up to two months. Serve on its own or try with my Low-Carb Sugar Cones.

   

Recipe

Dairy-Free Keto Strawberry & Lemon Ice Cream

★★★★★4.6 (20 ratings)

Easy ice cream made at home with fresh strawberries and zesty lemon to balance the sweetness. A healthy ...

Hands on

5m

Overall

2h

Servings

5

5.4 g

Net carbs

6.5 g

Protein

20.5 g

Fat

225

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings15 servings20 servings

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Ingredients makes 5 servings

• 500 ml full-fat coconut milk (16.9 fl oz)
• 200 g fresh hulled strawberries (7.1 oz)
• zest from 1 organic lemon
• ¹/₄ cup powdered Allulose or Erythritol (40 g/ 1.4 oz)
• ¹/₄ cup collagen powder or beef isolate powder (25 g/ 0.9 oz)
• 1 tbsp sugar-free vanilla extract (15 ml)

Instructions

1. Wash and hull the strawberries and zest the lemon.

2. Place the strawberries, coconut milk, fine lemon zest, sweetener, collagen and vanilla extract into a food processor or a blender. Process until you get a smoothie-like consistency.
   Note: If available, you can use Allulose instead of Erythritol or Swerve as Allulose is best for soft ice cream. See recipe tips for more swaps.

3. Pour into an ice cream maker and churn until soft-serve consistency. This will take 45-60 minutes. (Or see recipe tips above tips for no ice cream maker.)

4. When ready, transfer into a freezer-friendly container, or 5 single-serve containers. Freeze for 30 to 60 minutes before serving.

5. If frozen for more than an hour, the ice cream may be too hard to scoop. Soften out of the freezer for a few minutes before scooping. Store covered in the freezer for up to two months. Serve on its own or try with my Low-Carb Sugar Cones.

Nutrition per serving, 2 scoops, 150 g/ 5.3 oz

Carbs 9%Protein 11%Fat 80% of calories

Net carbs

5.4 g

Total carbs

14 g

Fiber

0.9 g

Sugars

2.4 g

Protein

6.5 g

Fat

20.5 g

Saturated fat

18.1 g

Calories

225 kcal

Sodium

23 mg · 0.99% RDA

Magnesium

50 mg · 12.6% RDA

Potassium

274 mg · 13.7% EMR

Nutrition by ingredient

Per 2 scoops, 150 g/ 5.3 oz	Net carbs	Protein	Fat	kcal
Coconut milk (full-fat, unsweetened)	2.7 g	1.9 g	20.4 g	188
Strawberries, fresh	2.3 g	0.3 g	0.1 g	13
Lemon zest (peel), fresh	0.1 g	0 g	0 g	1
Erythritol (natural low-carb sweetener)	0.4 g	0 g	0 g	2
Collagen powder, hydrolyzed gelatin powder	0 g	4.3 g	0 g	17
Vanilla Extract, homemade (KetoDiet blog)	0 g	0 g	0 g	5
Total	5.4 g	6.5 g	20.5 g	225

Serving size 2 scoops, 150 g/ 5.3 oz

• Gluten free
• Dairy free
• Egg free
• Nut free
• Nightshade free
• Pork free
• Avocado free
• Fish free
• Shellfish free
• Beef free
• Pescatarian
• Vegetarian
• Vegan

• Recipe can be made dairy-free or coconut-free.