No-Churn Keto Vanilla & Strawberry Ice Cream

I have a funny relationship with my ice cream churn.

On one hand, I love that I have an ice cream churn and I can make ice cream. On the other hand, it’s messy and takes ages and I’m forever forgetting to pre-freeze it. Let’s be honest, it’s just that I forget to pre-freeze it but the other complaints sound legit.

So when I saw this no churn keto vanilla ice cream from Martina, I was so excited. I could have this made and being spooned into my mouth with hours. Hours!

And then I made a batch of my roasted strawberries, which I love with cream, and wondered what they would be like swirled through this low-carb ice cream.

Answer? SOOOOO GOOD! Got a couple of hours, make some keto ice cream. Enjoy!

Holiday tip: Swap the strawberries with our Spiced Orange Cranberry Sauce!

Step-by-step

1. To roast the strawberries, preheat oven to 175 °C/ 350 °F. Quarter the strawberries and place them in a mixing bowl (no cutting needed if you are using frozen strawberries). Sprinkle them with 1 teaspoon of the Swerve, reserving the rest for the ice cream. Add the vanilla powder and stir through the strawberries until they’re well coated.

   

2. Spread out onto a baking tray and roast for 20 minutes. Remove from oven and let cool.

3. When cooled, blitz in a mini processor until they form a smooth puree.

   

4. Separate the egg whites from the egg yolks. Place the whites in your stand mixer bowl and start whisking then add the cream of tartar. As the egg whites thicken, slowly add the Swerve, beating well in between each addition. Whisk until they create stiff peaks.

5. In another bowl, whisk the cream until soft peaks form. Be careful not to over whisk the cream.

6. In a third bowl, mix the egg yolks with the vanilla extract.

   

7. Slowly fold the whisked egg whites into the whipped cream. Then add the egg yolk mixture and gently fold in using a spatula until well combined.

   

8. Place alternate spoonfuls of ice cream mixture and strawberry puree into your ice cream container and then swirl with a spoon.

   

9. Freeze for at least 2 hours. Depending on the size of the container, this may take up to 4 hours. Scoop and serve!
   Note: If you're using coconut cream instead of dairy cream, the ice cream won't be as fluffy and the serving size will be smaller. Or you can add more coconut cream.

   

10. Store in freezer for up to 3 months. It's easier and better for portion control to divide and store the ice cream in individual single-serve containers. To serve, leave at room temperature for 15 minutes to soften.

    

Recipe

No-Churn Keto Vanilla & Strawberry Ice Cream

★★★★☆4.4 (87 ratings)

Luscious, soft sugar-free ice cream made in a few simple steps without an ice cream maker. A healthy low-carb ...

Hands on

20m

Overall

4h 20m

Servings

6

3.7 g

Net carbs

5.3 g

Protein

22.2 g

Fat

247

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings18 servings24 servings

US + metricMetricUS

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Ingredients makes 6 servings

• 1 cup fresh strawberries or frozen and thawed strawberries (150 g/ 5.3 oz)
• ¹/₂ cup powdered Swerve or Erythritol (80 g/ 2.8 oz)
• ¹/₄ tsp vanilla bean powder or 1 tsp sugar-free vanilla extract
• 1 ¹/₄ cup heavy whipping cream or coconut cream (300 ml/ 10.1 fl oz)
• 4 large eggs, separated
• ¹/₄ tsp cream of tartar or apple cider vinegar
• 1 tbsp vanilla extract

Instructions

1. To roast the strawberries, preheat oven to 175 °C/ 350 °F. Quarter the strawberries and place them in a mixing bowl (no cutting needed if you are using frozen strawberries). Sprinkle them with 1 teaspoon of the Swerve, reserving the rest for the ice cream. Add the vanilla powder and stir through the strawberries until they’re well coated.

2. Spread out onto a baking tray and roast for 20 minutes. Remove from oven and let cool.

3. When cooled, blitz in a mini processor until they form a smooth puree.

4. Separate the egg whites from the egg yolks. Place the whites in your stand mixer bowl and start whisking then add the cream of tartar. As the egg whites thicken, slowly add the Swerve, beating well in between each addition. Whisk until they create stiff peaks.

5. In another bowl, whisk the cream until soft peaks form. Be careful not to over whisk the cream.

6. In a third bowl, mix the egg yolks with the vanilla extract.

7. Slowly fold the whisked egg whites into the whipped cream. Then add the egg yolk mixture and gently fold in using a spatula until well combined.

8. Place alternate spoonfuls of ice cream mixture and strawberry puree into your ice cream container and then swirl with a spoon.

9. Freeze for at least 2 hours. Depending on the size of the container, this may take up to 4 hours. Scoop and serve!
   Note: If you're using coconut cream instead of dairy cream, the ice cream won't be as fluffy and the serving size will be smaller. Or you can add more coconut cream.

10. Store in freezer for up to 3 months. It's easier and better for portion control to divide and store the ice cream in individual single-serve containers. To serve, leave at room temperature for 15 minutes to soften.

Nutrition per serving, per serving, ~ 1 cup, 2 large scoops

Carbs 6%Protein 9%Fat 85% of calories

Net carbs

3.7 g

Total carbs

16.9 g

Fiber

0.5 g

Sugars

3.3 g

Protein

5.3 g

Fat

22.2 g

Saturated fat

13.1 g

Calories

247 kcal

Sodium

67 mg · 2.9% RDA

Magnesium

11 mg · 2.72% RDA

Potassium

131 mg · 6.55% EMR

Nutrition by ingredient

Per per serving, ~ 1 cup, 2 large scoops	Net carbs	Protein	Fat	kcal
Strawberries, fresh	1.4 g	0.2 g	0.1 g	8
Swerve, natural sweetener (Erythritol and chicory inulin based)	0.7 g	0 g	0 g	3
Vanilla powder, dried (from vanilla beans, vanilla pods)	0 g	0 g	0 g	1
Cream, heavy whipping, pouring, full-fat (30-40% fat)	1.3 g	1 g	19 g	183
Egg, whole, fresh, raw (free-range or organic eggs)	0.2 g	4.2 g	3.2 g	48
Cream of tartar, raising agent	0 g	0 g	0 g	0
Vanilla extract, sugar-free, alcohol-based	0.1 g	0 g	0 g	5
Total	3.7 g	5.3 g	22.2 g	247

Serving size per serving, ~ 1 cup, 2 large scoops

• Gluten free
• Dairy free
• Nut free
• Nightshade free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Beef free
• Vegetarian

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