Keto Strawberry Ice Cream Recipe (with Ice Cream Maker)

Did someone say ice cream? We are an ice cream family. Before our keto transformation we used to eat ice cream practically daily for dessert. Looking back, we so didn't need those extra carbs and sugars right before bed. But that got us here today and helps guide my decisions at this season of our lives.

Keto ice cream is one of those desserts that seem like it could easily be a guilty pleasure, but on keto it's quite frankly a mainstay. Plus if your ice cream is made with organic, grass fed heavy whipping cream and other quality ingredients, then bring the ice cream sundae bar on over as I check all the boxes off my macros. 

This is exactly the reason why the thought of making my own ice cream appealed to me so much. As I've gotten deeper into my ketogenic journey I'm realizing more and more that the core concepts about quality ingredients are just as important, if not more so, than simply counting net carbs. Yes, you read that right. Net carbs in keto is one part of a greater picture of wellness. Macro ratios are also important. In therapeutic ketosis dietitians strive to hit a near perfct macro ratio at every meal. And guess what? This ice cream recipe does just that. The macro ratios are just perfect with this recipe (77-18-5) which helps justifies having a bowl after dinner even more!

​Also most of the keto ice creams out there have started giving me GI discomfort because of their specific blend of sweetener. Others just ​aren't organic—both things that are important to me. 

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So there began our summer goal to make vanilla ice cream. Vanilla ice cream quickly turned into a list of 10 flavors I was set to make as my kids quickly rattled off many favorite flavors. My brother in law also makes ice cream, but never strawberry. And with a strawberry-loving daughter, a huge backyard garden yield and an equally strawberry-loving husband, the challenge was accepted to make keto strawberry ice cream.

The custard base is the same on all my ice creams. What I like about it is that it is EASY. I mean come on now who has time to temper the eggs? (Hint: I looked this up and apparently tempering your eggs for homemade ice cream is an urban legend LOL. That was enough for me and allowed me to simplify a step—done!) Blending some of the strawberries and leaving some chunky gives you that authentic strawberry ice cream look with the specs and pieces of strawberries in your ice cream. YUM!

Ingredients:
4 cups heavy whipping cream
3 eggs
3/4 cup Allulose sweetener (You can use Xylitol but it gives me IG discomfort, so I prefer Allulose)
2 tbsp whey protein, unflavored (optional)
1 tbsp vanilla extract
1/8 tsp salt
3 cups fresh strawberries, roughly chopped
1 tbsp lemon juice
1/4 cup Allulose sweetener ​

Directions:

1. In a medium pot combine heavy whipping cream, eggs, Allulose, whey and salt.
2. Stir to combine and cook on low for 15 minutes or when the mixture reaches 160°. Do not boil and stir often.
3. While this is cooking, macerate the strawberries with the lemon juice and remaining Allulose. Smash the strawberries and let the juices come out.
4. Remove the custard from the heat and strain the custard through a strainer into a clean bowl. (You will be refrigerating this mixture so something with a lid would be great).
5. Add vanilla and stir.
6. Take half macerated strawberries and 1 cup of the custard and blend together. 
7. Then pour the blended mixture and the remaining macerated strawberries with the custard. 
   Stir with a spoon, cover and chill for at least 6 hours. Overnight is better. 
8. Process the ice cream in an ice cream maker for 15-20 minutes until it’s a soft-serve consistency. 
9. Transfer the soft serve into a freezer-safe container and freeze for 2 hours until firm. Serve and enjoy!

TIPS

• Depending on how cold your freeze is, you’ll need to take out your ice cream about 10 minutes before serving to soften it. Our freezer is quite cold but I've noticed on freezers on factory settings you should be fine.

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