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Low-Carb Strawberry & Crème Fraîche Blender Ice-Cream

Martina SlajerovaUpdated 10 October 2023★★★★★4.7 (73 ratings)

Ready in 4h
4.7 g net carbs
255 kcal
Serves 6

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Strawberry & Crème Fraîche Ice-cream (low-carb, keto, paleo/ primal)

One of the best ways to use summer berries is to mix them with healthy fats from cream or coconut milk and make some ice-cream. This recipe is easy to follow and doesn't require an ice-cream maker. Inspired by this deliciously looking paleo ice-cream from Sarah of Well and Full, I used frozen berries to speed up the process and only stirred it once throughout the freezing to make it smooth. If you want to skip the churning altogether, simply pour the mixture in popsicle molds. For ice-cream recipes that require churning, I use this ice-cream maker from Cuisinart.

Tips for a dairy-free option

To make this ice-cream dairy-free, simply use coconut cream instead of the creme fraiche. To “cream” the coconut milk, simply place the can in the fridge overnight. Next day, open, spoon out the solidified coconut milk and discard the liquids. Do not shake before opening the can. One 400 gram can will yield about 200 grams of coconut cream.*

Step-by-step

Quarter the strawberries and freeze for 4-6 hours or overnight. When done, place in a blender or a food processor (food processor works best). Add the crème fraîche.
Add vanilla and MCT oil.
Add powdered Erythritol and optionally stevia (Berry or clear).
Pulse until smooth and creamy. The texture will be like frozen smoothie. Pour in a container and transfer into the freezer.
After one hour, remove the ice-cream from the freezer. Use a spatula to mix it well and break any frozen parts. Repeat this step once more if needed after an hour and freeze for a total of 3-4 hours. The ice-cream will become more firm the longer you let it freeze.
When the ice-cream is ready to be served, remove from the freezer and let it sit on the kitchen counter for 5 minutes before scooping. Eat within the next 2-3 weeks.

Low-Carb Strawberry & Crème Fraîche Blender Ice-Cream

Recipe

Low-Carb Strawberry & Crème Fraîche Blender Ice-Cream

★★★★★4.7 (73 ratings)

One of the best ways to use summer berries is to mix them with healthy fats from cream or coconut milk and ...

Hands on: 10m
Overall: 4h
Servings: 6

4.7 g
Net carbs: 1.8 g
Protein: 25.8 g
Fat: 255
kcal

Ingredients makes 6 servings

2 cups strawberries, quartered (300 g/ 10.6 oz)
1 ¹/₄ cups crème fraîche or sour cream or creamed coconut milk for dairy-free (300 g/ 10.6 oz)
1 tsp sugar-free vanilla extract (you can make your own)
¹/₄ cup MCT oil (60 ml/ 2 fl oz)
¹/₄ cup Erythritol or Swerve, powdered or other healthy low-carb sweetener from this list (40 g/ 1.4 oz)
Optional: 15-25 drops liquid Stevia extract

Instructions

Quarter the strawberries and freeze for 4-6 hours or overnight. When done, place in a blender or a food processor (food processor works best). Add the crème fraîche.
Add vanilla and MCT oil.
Add powdered Erythritol and optionally stevia (Berry or clear).
Pulse until smooth and creamy. The texture will be like frozen smoothie. Pour in a container and transfer into the freezer.
After one hour, remove the ice-cream from the freezer. Use a spatula to mix it well and break any frozen parts. Repeat this step once more if needed after an hour and freeze for a total of 3-4 hours. The ice-cream will become more firm the longer you let it freeze.
When the ice-cream is ready to be served, remove from the freezer and let it sit on the kitchen counter for 5 minutes before scooping. Eat within the next 2-3 weeks.

Nutrition per serving, about ½ cup

Carbs 7%Protein 3%Fat 90% of calories

Net carbs: 4.7 g
Total carbs: 12 g
Fiber: 1 g
Sugars: 3.8 g
Protein: 1.8 g
Fat: 25.8 g
Saturated fat: 20.7 g
Calories: 255 kcal
Sodium: 1 mg · 0.02% RDA
Magnesium: 7 mg · 1.63% RDA
Potassium: 77 mg · 3.83% EMR

Nutrition by ingredient

Per about 1/2 cup	Net carbs	Protein	Fat	kcal
Strawberries, fresh	2.8 g	0.3 g	0.2 g	16
Crème fraîche	1.5 g	1.5 g	16.5 g	158
Vanilla Extract, homemade (KetoDiet blog)	0 g	0 g	0 g	1
MCT oil	0 g	0 g	9.2 g	79
Erythritol (natural low-carb sweetener)	0.3 g	0 g	0 g	1
Total	4.7 g	1.8 g	25.8 g	255

Serving size about 1/2 cup

Gluten free
Egg free
Nut free
Nightshade free
Pork free
Avocado free
Coconut free
Fish free
Shellfish free
Beef free
Pescatarian
Vegetarian

Comments & ratings (21)

4.773 ratings

5 ★60
4 ★8
3 ★3
2 ★1
1 ★1

Alan Murphy9 November 2020
It is very tasty. But I followed the recipe with creme fraiche. Put in 1/4 next oil. Stirred it in the freezer for after an hour. But it went to a solid block after 3 hours or so not scoop-able . I left out for about 15 minutes only a small part melted. Did I make a mistake ?
1. Martina @ KetoDietAuthor10 November 2020
  I think it's always the same case with ice cream. There are ways to make it softer but you still need to leave it at room temperature before serving. The oil will help stop ice crystals from forming but it will still be hard when frozen for hours. It's odd though that it melted just after 15 minutes. I suppose it depends on the container. If you want a truly scoop-able ice cream, you will need to use vegetable glycerine and/or some allulose instead of the sweetener here.
Julie G23 March 2020
Made this yesterday with a frozen blend of blackberries, raspberries and blueberries and it was utterly fantastic, so refreshing! Thank you for the delicious idea!
1. Martina @ KetoDietAuthor26 March 2020
  Thank you Julie! ❤️
Julie2 May 2018
Could I pour these into popsicle molds?
1. Martina @ KetoDiet30 August 2018
  Absolutely! Here's a similar recipe: Creamy Strawberry Keto Popsicles
Donna10 January 2018
Hi could you place all the ingredients once blended into an ice cream machine?
1. Martina @ KetoDietAuthor27 March 2018
  Yes, you can do that!
Maricruz17 August 2016
What is a substitute for MCT oil,. Please. Thanks
1. Martina @ KetoDietAuthor17 August 2016
  I think you could use macadamia nut oil or avocado oil instead. Coconut oil might not be the best option as it solidifies below room temperature.
  1. Maricruz19 August 2016
    Thank you very much. I will try it.
Diane1 February 2016
Is the MCT oil absolutely necessary in this recipe? Is there a substitute? It appears to be very costly. Thank you
1. Martina @ KetoDietAuthor17 February 2016
  Hi Diane, you can skip the MCT oil in this recipe. It's good to use it in recipes that require churning (it helps the ice-cream stay soft) but you can skip it or use vegetable glycerine instead.
Lulu28 September 2015
This recipe is just completely unbelievable. INSANELY tasty. Thank so much!
1. Martina @ KetoDietAuthor14 October 2015
  Thank you!
Esppy8 September 2015
If i exclude the erythritol n any sweetener, would it affect the texture or consistency?
1. Martina @ KetoDietAuthor9 September 2015
  No it won't affect the texture - the sweetener is optional 😊
Wenchypoo24 August 2015
Hooray--a no-churn ice cream! Now can you come up with a chocolate version?
1. Martina @ KetoDietAuthor24 August 2015
  I will! I actually have a chocolate version that will be posted in about 2-3 weeks. There are about 4 no-churn ways to make it and I'll include the tips for all of them 😊
  1. Wenchypoo25 August 2015
    Here's a challenge: make Neopolitan ice cream! 😊
    1. Martina @ KetoDietAuthor25 August 2015
      Oh I love that one!! In my to-do list 😊