Keto Strawberry Ice Cream
Published June 27, 2021 • Updated March 12, 2026
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My family goes through this strawberry ice cream all summer long. It's creamy, scoopable, and egg-free, so there's no fussy tempering or cooking. I use fresh strawberries so you actually taste real fruit, not artificial flavoring.
I’ve been making this keto strawberry ice cream every summer since 2018, and it’s still the frozen treat my kids request most. Fresh strawberries are non-negotiable. Extract always tastes like candy to me, and I want actual fruit flavor in every scoop.
The base is five ingredients: heavy cream, powdered erythritol, salt, fresh berries, and a splash of vodka. No eggs, no cooking, no tempering a custard base. You blend the strawberries with sweetener, stir everything together, chill for a couple hours, and either churn or go no-churn. I’ve done both dozens of times and walk you through each method below.
Two things make or break homemade frozen desserts: the sweetener and a softener. Erythritol works but can re-crystallize after a few days in the freezer, turning the texture gritty. I started testing allulose last year and the difference is real. I made back-to-back batches and served them to my family without saying which was which. Everyone picked the allulose version as the smoother scoop. If you can find powdered allulose, try it. If not, erythritol still gets the job done. Just let the container sit out for 5 minutes before scooping.
The softener is vodka. Two tablespoons lowers the freezing point enough to keep every scoop creamy instead of rock-solid. I’ve tested rum, gin, and tequila too. Vodka and rum are the only ones that stay flavor-neutral. Gin gives a botanical note, tequila adds a bite, and neither is what you want in a strawberry dessert. I cover alcohol-free alternatives in the sections below.
I churn mine in a Cuisinart for 25-30 minutes. Right off the paddle it’s soft-serve consistency, and my family usually eats half before I can get the rest into the freezer. For a firmer scoop, transfer to an airtight container and freeze another 4-6 hours. I usually make mine the night before so it’s ready by the next afternoon. No machine? The no-churn method (blender or mason jar) is covered below and works just as well. The texture is a little denser but still creamy and scoopable.
If you’re dairy-free, I’ve tested this with full-fat coconut cream in place of heavy cream. Same measurements, same method. The texture is a touch icier, but the strawberry flavor actually comes through even stronger. My dairy-free version was built around that swap if you want a recipe optimized for coconut cream.
If you love frozen treats, try my vanilla version (same base technique), strawberry sorbet for something lighter, bomb pops for something on a stick, or my strawberry shortcake kebabs for another way to use fresh berries this summer.
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Ingredients
1 1/2 cups halved fresh strawberries -
1/4 cup powdered erythritol
-
2 cups heavy cream
-
1/8 teaspoon salt
-
2 tablespoons vodka or white rum
Step by Step Instructions
Step by Step Instructions
Blend strawberries
Add fresh strawberries and powdered erythritol sweetener to a blender. Pulse until semi-liquidy. Continue pulsing if you don’t like chunks of strawberry in your ice cream.
Mix ice cream base
In a small bowl, add heavy cream, salt, strawberry mixture and vodka or rum. Stir to combine. Refrigerate for 2 hours so the flavors come together and the texture improves.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Why does it get rock hard in the freezer?
I've dealt with this so many times. The most common reason is your sweetener. Erythritol re-crystallizes when it freezes, which turns the texture grainy and brick-hard. When I started making keto frozen desserts, I used erythritol for everything. It works, but the batch gets harder the longer it sits. I switched to powdered allulose last year and the texture difference is real. Allulose doesn't crystallize, so it stays scoopable even after 5 days. If you're sticking with erythritol, let the container sit at room temperature for 5-10 minutes before scooping.
Can I make this in a Ninja Creami?
I've tested this base in a Ninja Creami and it works. Freeze the mixture in a Creami pint container overnight, then process on the "lite" setting. You get a dense, smooth scoop in about 3 minutes. I find the texture lands somewhere between the churned and no-churn versions, leaning toward the denser side. If it's too firm after the first cycle, run it through a second one.
Is allulose better than erythritol for this?
In my experience, yes. I've made this with both and allulose produces a noticeably softer, creamier texture that holds up in the freezer for days. Erythritol can re-crystallize and give you a slightly gritty scoop after 48 hours. Allulose stays smooth. The trade-off is that allulose is harder to find in powdered form and usually costs more. If you have erythritol on hand, it still works. Just plan on letting the container sit out for a few minutes before serving.
How do I make this dairy-free?
I've tested this with full-fat coconut cream in place of heavy cream. Use the same amount (2 cups) and make sure it's the thick cream from the top of the can, not coconut milk. The texture is a bit icier than the dairy version, but the strawberry flavor comes through even stronger. I've also added a tablespoon of MCT oil to help with creaminess, which smooths out the icy edges and gets the texture closer to the original.
How many net carbs are in a serving?
My batch makes about 8 servings and each one has 4.8g net carbs. The strawberries account for most of the carbs. I use powdered erythritol, which doesn't count toward net carbs since your body doesn't absorb it. If you swap in allulose, the net carb count drops by about 1g per serving since allulose is only partially absorbed.
Can I use frozen strawberries instead of fresh?
I do this all the time, especially in winter when fresh berries are flavorless. Just thaw them first and drain the excess liquid before blending. I usually press them through a fine mesh strainer to get the water out. The color of the final batch is a shade deeper with frozen berries, but the taste is just as good. I buy them in bulk when they go on sale and make this year-round.
How long does this last in the freezer?
I've kept batches for up to 2 weeks without any issues. After that the texture starts to degrade, even with the vodka trick. The sweet spot is 3-7 days. After a week, you'll notice it firms up a little more each day. If it gets too hard, let it sit on the counter for 5-10 minutes. It comes back to scoopable pretty quickly.
I've gone through a lot of keto ice cream recipes and the fresh strawberry flavor in this one is in a completely different league. No extract shortcut, no candy sweetness. The texture stayed scoopable straight from the freezer too, which I'm still not fully over.
Fresh strawberries were the whole point. Extract always tastes like candy to me.
I've tried a bunch of keto ice creams and most of them turn into a brick in the freezer, but this one actually scoops. The fresh strawberries are what got me, it just tastes like strawberry ice cream instead of some approximation of it.
Making this Friday night to have it ready for Valentine's Day Saturday. Will it scoop straight from the freezer or does it need to sit out first?
Let it sit about 5 minutes. The vodka keeps it softer than most homemade ice cream but straight from the freezer it'll still fight you.
I make this year-round and February is no exception. This time I added a little more powdered erythritol than called for because my strawberries were tart, and it was SO good. Batch #4 and honestly the best one yet.
Tart strawberries need more sweetener, you figured out exactly the right fix. Batch 4 being the best one tracks too, you kind of dial it in each time.
Any substitute for the erythritol?
You can use any sugar-free sweetener as long as it measures cup for cup with sugar.
Thank you so much for the egg free ice cream! As someone with T2 diabetes, I keep a close watch on the carbs, but I'm sensitive to egg whites. These recipes are perfect!
No eggs, no tempering, and 4.8g net carbs per serving. The erythritol won't spike blood sugar either, which helps with T2.
Hi there,
Are the nutrition facts for 1/8 of the tub of Ice cream or for the whole tub?
Love your recepies!
1/8 of the tub is the serving
This Strawberry ice cream reminds me of Tillamook! It is so good and thank you!
Tillamook is the bar. Fresh berries in this one make it taste like actual strawberry instead of the fake stuff.
If using the syrup instead of alcohol, would you reduce the sweetener or use the syrup in place of the sweetener? Thank you!
Yes! Either omit it or cup by half. Taste as you go.