Description

This Keto Strawberry Ice Cream recipe is a creamy, low-carb frozen treat made with heavy cream, butter, and sweetened naturally with monk fruit and allulose blend. Fresh strawberries and strawberry jam add vibrant flavor and texture, perfect for a delicious ketogenic dessert without the guilt.

Ingredients

Scale

Base Ingredients

3 tbsp Unsalted butter
3 cups Heavy cream (divided into 2 cups and 1 cup)
1/3 cup Besti Powdered Monk Fruit Allulose Blend
1 tsp Vanilla extract
1 cup Unsweetened almond milk (or unsweetened coconut milk beverage)

Fruit and Flavorings

1/4 cup Strawberry Jam Preserves (such as ChocZero)
8 oz Strawberries (hulled)

Instructions

Melt Butter: Melt the butter in a large sauté pan or skillet (avoid using a saucepan) over medium heat to prepare the fat base for the ice cream.
Create Condensed Cream Mixture: Add the powdered Besti and 2 cups of heavy cream to the melted butter. Bring the mixture to a boil, then reduce heat to a simmer. Simmer for 30-45 minutes, stirring occasionally, until the mixture thickens to a consistency similar to condensed milk, coats the back of a spoon, reduces in volume by half, and pulls away from the pan when tilted.
Cool and Flavor: Pour the condensed cream mixture into a blender and let it cool to room temperature. Stir in the vanilla extract to enhance the flavor.
Add Remaining Ingredients and Puree: Add the almond milk, remaining heavy cream (1 cup), and strawberry jam preserves to the blender. Puree until smooth. Then add the hulled strawberries and pulse a few times to achieve a texture that is mostly smooth but with some small strawberry pieces remaining. For a fully smooth texture, puree completely as preferred.
Chill Mixture: Refrigerate the blended mixture for at least 4 hours or overnight to improve texture and chill thoroughly before churning. This step can be skipped but chilling produces better results.
Churn Ice Cream: Transfer the chilled mixture to your ice cream maker and churn according to the manufacturer’s instructions, typically about 20-25 minutes, until the ice cream reaches the consistency of soft serve.
Freeze to Firm Up: Enjoy the ice cream immediately for a soft serve texture, or transfer it to a freezer-safe container and freeze for 2-4 hours to achieve a firmer, scoopable texture.

Notes

Use a large sauté pan or skillet to speed up the simmering and thickening process.
Chilling the mixture before churning improves the texture and final creaminess of the ice cream.
The strawberry pieces can be blended to your preferred texture; pulse for bits or puree fully for smoothness.
If you do not have almond milk, unsweetened coconut milk beverage can be used as a substitute.
Serving immediately yields soft serve consistency; freezing longer makes it scoopable and firmer.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Stovetop
Cuisine: American

Keywords: Keto Strawberry Ice Cream, low-carb ice cream, ketogenic dessert, strawberry ice cream, sugar-free ice cream, monk fruit sweetened ice cream