No-Churn Keto Strawberry Ice Cream

Two scoops of keto ice cream are served in a glass dessert cup.

This easy keto ice cream doesn’t require an ice cream maker. Made with frozen strawberries and cream cheese, this no-cook recipe is creamy and delicious.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 0

Freezing time 4

Total Time 4 10

Servings servings

Calories 157kcal

Author Vered DeLeeuw

Ingredients

16 ounces frozen sliced strawberries 3 cups
8 ounces cream cheese cold, cubed
1 teaspoon vanilla extract
1 ½ teaspoon stevia glycerite equals ½ cup of sugar

Instructions

Soft-serve instructions:

Place the sliced frozen strawberries in your food processor. Process them until finely chopped. If you use whole frozen strawberries, this will be a challenging task for the food processor, so it’s not recommended.
Add the cream cheese cubes, vanilla, and stevia. Process until smooth. That’s it! Your soft-serve ice cream is now ready. Divide it into bowls and serve immediately.

For a firmer, scoopable consistency:

Using a spatula, transfer the mixture to a square 8-inch pan. Cover with cling wrap, and freeze for one hour.
Remove the pan from the freezer. Use a spatula or a spoon to stir the already-frozen edges and bottom into the still-soft center.
Cover again, and place the mixture in the freezer for two more hours, repeating the process of stirring the ice cream every hour.
The final step is to freeze the ice cream undisturbed for one hour. So, for scoopable consistency, you will need to freeze the ice cream for a total of 4 hours, stirring it every hour during the first three hours of freezing. After this one undisturbed hour, you'll be able to scoop the ice cream and serve it.

Video

Notes

Please use sliced frozen strawberries. Your food processor will have a hard time processing whole ones.
Please use full-fat cream cheese, and make sure it's refrigerator-cold.
You can replace the stevia with ½ to ¾ cup of granulated or powdered sweetener.
You can make this recipe with other frozen berries, including raspberries and blackberries. If using raspberries, which are fairly tart, increase the sweetener to ¾ cup (2 heaping teaspoons of stevia glycerite).
Stirring helps prevent large ice crystals from forming in the ice cream, keeping the mixture creamy.
The leftovers can be kept tightly covered in the freezer for up to three months. Remove them from the freezer 30 minutes before you plan to serve them.
This ice cream does get icy the longer it's stored. Sometimes, I scoop out a serving and use a mini food processor to briefly process it into smooth, soft-serve ice cream.

Nutrition