This easy keto ice cream recipe is a breeze to make and doesn’t require an ice cream maker. Made with frozen strawberries and cream cheese, this no-cook treat is both creamy and delicious.
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You can enjoy it immediately as a soft-serve ice cream or freeze it for a more traditional, scoopable texture.
What makes this ice cream so special is its simplicity—no eggs, no cooking, and no special equipment needed. With just four ingredients, it’s the perfect recipe for a quick and satisfying dessert.
If you prefer a scoopable texture, the ice cream needs about four hours to freeze, and you’ll want to stir it occasionally. This makes it an ideal recipe for a relaxed weekend when you have time to be at home. My kids love to help, making it a fun family activity!
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Ingredients
You’ll only need four basic ingredients to make this delicious keto ice cream. Here’s what you’ll need:
- Frozen Strawberries: Use sliced frozen strawberries for easy processing. Whole strawberries can be tough on your food processor.
- Cream Cheese: Full-fat cream cheese is best for this recipe. Make sure it’s refrigerator-cold.
- Vanilla Extract: Use pure vanilla extract for the best flavor.
- Sweetener: I use stevia glycerite, but you can substitute it with a granulated or powdered sweetener.
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Variations
- Replace the stevia with ½ cup of your preferred granulated or powdered sweetener.
- Swap the strawberries for other frozen berries like raspberries or blackberries. If using raspberries, which are tart, increase the sweetener to ¾ cup (or 2 heaping teaspoons of stevia glycerite).
- For a tropical twist, try substituting vanilla extract with coconut extract.
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Instructions
Soft-Serve Ice Cream:
- Process the Strawberries: Place the sliced frozen strawberries in your food processor and blend until finely chopped. Whole strawberries are difficult to process, so sliced is recommended.
- Blend the Ingredients: Add the cream cheese cubes, vanilla extract, and stevia. Blend until the mixture is smooth. Your soft-serve ice cream is now ready! Serve immediately by dividing it into bowls.
For a Scoopable Consistency:
- Transfer to Pan: Use a spatula to spread the mixture into a square 8-inch pan. Cover with cling wrap and freeze for one hour.
- Stir During Freezing: After the first hour, remove the pan from the freezer and stir the mixture to incorporate the frozen edges and bottom into the softer center. Repeat this every hour for the next two hours.
- Final Freeze: Freeze the ice cream undisturbed for one last hour. After a total of four hours, the ice cream will be firm enough to scoop and serve.
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Expert Tip
If you enjoy soft-serve ice cream and don’t need a scoopable texture, you can dig in right after blending. Just be sure to use frozen strawberries and cold cream cheese to get that perfect consistency.
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Recipe FAQs
Why make homemade ice cream?
While store-bought keto ice cream is convenient, I prefer making my own because it’s simple, fun, and free from unnecessary additives. Plus, it’s a great weekend activity with the kids!
Why stir the mixture during freezing?
Stirring helps prevent large ice crystals from forming, keeping the ice cream smooth and creamy.
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Can I use fresh strawberries?
For soft-serve consistency, it’s crucial to use frozen strawberries. This recipe hasn’t been tested with fresh ones.
Can I use reduced-fat cream cheese?
Full-fat cream cheese is essential for the best flavor and texture.
Serving Suggestions
This ice cream is delightful on its own, but for an extra treat, drizzle it with melted dark chocolate or top it with keto whipped cream. Fresh strawberries and a sprig of mint also make a lovely garnish.
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Storing Leftovers
Store leftovers in the freezer for up to three months in an airtight container. When you’re ready to serve, let the ice cream sit at room temperature for 30 minutes. Over time, the ice cream may become icy, but you can easily refresh it by briefly processing a portion in a mini food processor to return it to a smooth, soft-serve consistency.
Ingredients
- 16 ounces frozen sliced strawberries (3 cups)
- 8 ounces cream cheese, cold and cubed
- 1 teaspoon vanilla extract
- 1 ½ teaspoons stevia glycerite (equals ½ cup sugar)
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Instructions
Soft-Serve Instructions:
- Place the sliced frozen strawberries in your food processor and process until finely chopped.
- Add the cream cheese, vanilla, and stevia. Process until smooth. Serve immediately as soft-serve ice cream.
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For Scoopable Ice Cream:
- Transfer the mixture to an 8-inch square pan, cover, and freeze for one hour.
- Remove from the freezer and stir the edges and bottom into the center. Repeat every hour for three hours.
- Freeze undisturbed for one more hour, then scoop and serve.
