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    Home » Dessert Recipes » Ice Cream & Frozen Treats » Keto Strawberry Ice Cream

    Keto Strawberry Ice Cream

    Gluten & Grain Free RecipesLow Carb & Keto RecipesSugar Free RecipesTrim Healthy Mama Recipes

    Published: Aug 6, 2017 by Taryn

    This post may contain affiliate links which won’t change your price but will share some commission.
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    pinterest image for Keto Strawberry Ice Cream
    pinterest image for Keto Strawberry Ice Cream

    My homemade Keto Strawberry Ice Cream recipe with ricotta is fresh and creamy. It tastes like the ice cream you get in a tiny cup with a tiny spoon from an expensive ice cream shop. But it is incredibly simple to make at home with just 6 ingredients. This easy ice cream recipe is low carb, keto, gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly.

    two scoops of keto strawberry ricotta ice cream stacked in a bowl

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    What's a girl do when she has both ricotta cheese and heavy cream to use up? Make homemade keto strawberry ice cream, of course. Luckily, I also had ½ pound of strawberries that needed to be eaten. Toss everything in the blender, dump it in the ice cream machine, and twenty minutes later you have a fantastic frozen treat. Ice cream is one of the easiest desserts to make. Truly. This has about 5 minutes of hands-on time.

    The funny thing is I don't even like typical store-bought strawberry ice cream. The one and only time I bought Neopolitan ice cream in the last five years, my family, ate all the chocolate ice cream and all the vanilla ice cream and there was a wall of uneaten strawberry left in the center. After that, I decided to just buy vanilla and chocolate and skip the Neopolitan combo. But this we loved. I could've just drank it straight from the blender if I wasn't planning on serving it to our company that evening.

    overhead view of strawberry ricotta ice cream in a bowl placed on a decorative napkin with a spoon

    How to Make Keto Strawberry Ice Cream

    I love making homemade strawberry ice cream because it is much much easier than most people imagine. I just toss some ingredients into the blender, dump that into the ice cream machine, and turn it on. Delicious, homemade ice cream in until 30 minutes. Right from the ice cream machine bowl, it is a little more like soft-serve. If you prefer a harder ice cream you will have to transfer it to the freezer.

    First Step: Blend together all the ingredients.

    Strawberry Ricotta Ice Cream mixture inside an ice cream maker

    Second Step: Pour the ice cream base into your ice cream machine and churn according to the instructions for your machine.

    strawberry ricotta ice cream churned in an ice cream maker

    Raw Eggs in Ice Cream?

    Yes. The raw eggs make this keto strawberry ice cream extra creamy and add nutrition.

    If you are concerned about using raw egg yolks you can purchase pasteurized eggs or you can temper the ice cream base. I don’t do either. I guess I’m a bit of a rebel but I’ve never gotten sick from raw eggs in ice cream or cookie batter.

    Why do you use glycerin in low carb ice cream?

    I add a little glycerin to help my keto ice cream to stay scoopable in the freezer. If you don't mind letting the ice cream sit out at room temperature for about half an hour before scooping you can omit the glycerin.

    spoonful of strawberry ricotta ice cream laying on a bowl full of more ice cream

     

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    two scoops of ice cream in a white bowl with spoon and strawberry patterned napkin

    Keto Strawberry Ice Cream

    This Keto Strawberry Ice Cream Recipe is the best low carb ice you will ever try. Just 6 ingredients and to ice cream heaven.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 5 minutes
    Total Time: 5 minutes
    Course: Dessert
    Cuisine: American
    Servings: 8
    Calories: 243
    Author: Taryn

    Equipment

    Ice Cream Maker
    Blender

    Ingredients

    • 2 cups ricotta cheese or mascarpone
    • 8 oz strawberries stems and hulls removed
    • 1 cup heavy cream
    • 3 egg yolks ***
    • ½ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
    • 1 teaspoon glycerin
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    Instructions

    • Put all the ingredients in a blender. Blend until smooth. Pour into an ice cream machine and freeze according to the manufacturer's instructions.

    Notes

    ***If you are concerned about using raw egg yolks you can purchase pasteurized eggs or you can temper the ice cream base.
    Notes on Sweeteners: 
    I use my own blend of xylitol, erythritol, and stevia in my recipes. This is twice as sweet as sugar. It is comparable to Trim Healthy Mama Gentle Sweet and Truvia.
    To sub in Swerve or Lakanto Monk Fruit use 1.5 times the amount of sweetener called for. 
     
    To sub in Pyure or Trim Healthy Mama Super Sweet use half the amount of sweetener called for.
     
    Substitutions will work in most recipes. They may not work in candies, such as caramel.

    Nutrition

    Calories: 243 | Carbohydrates: 6g | Protein: 8g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 145mg | Sodium: 67mg | Potassium: 137mg | Sugar: 2g | Vitamin A: 810IU | Vitamin C: 16.8mg | Calcium: 160mg | Iron: 0.5mg
    Tried this Recipe? Tag me Today!Mention @joyfilledeats or tag #joyfilledeats!

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    Comments

    1. Cara says

      June 30, 2021 at 10:49 pm

      Can you add strawberry flavoring to this recipe to give it more strawberry flavor?

      Reply
      • Taryn says

        July 01, 2021 at 11:50 am

        Sure!

        Reply
        • Cara says

          July 03, 2021 at 3:57 pm

          Awesome! Thank you. I am always afraid to add my own ingredients because I don’t want to mess up anything.

    2. Cheryl L Robinson says

      March 14, 2021 at 1:11 pm

      I made this without strawberries, added vanilla, used egg beaters instead of egg yolks. It tasted okay but the texture was real grainy. I did not use glycerin.

      Reply
      • Cheryl L Robinson says

        March 14, 2021 at 1:12 pm

        And I used swerve for the sweetener.

        Reply
        • Taryn says

          March 15, 2021 at 10:11 am

          Powdered swerve? Do you have a good blender? It should not be grainy when made with powdered sweetener and a good blender.

    3. Lisa says

      January 26, 2021 at 2:49 am

      I love the recipes on your pages, but I was unable to pin recipes from your site!
      Please notify me when,this has been corrected.

      Reply
      • Taryn says

        January 26, 2021 at 1:44 pm

        My team is working on this. If you go into an incognito window you should be able to pin any post now.

        Reply
    4. Angela says

      April 19, 2019 at 11:09 am

      Your recipe does not tell you the correct steps. You throw raw eggs in the blender than in the ice cream machine?????

      Reply
      • Taryn says

        April 19, 2019 at 11:47 am

        Absolutely. The steps are correct. Raw eggs make the ice cream creamier. If you are concerned about using raw egg yolks you can purchase pasteurized eggs or you can temper the ice cream base.

        Reply
    5. Margaret Freeman says

      January 23, 2019 at 8:48 pm

      This was terrific! Needed to use up some ricotta. Didn't have berries but added natural peanut butter. Yum!!5 stars

      Reply
    6. Elizabeth says

      June 01, 2018 at 6:48 pm

      I made this ice cream and it was very good. But it did not freeze in my freezer. I have a Cuisinart 21 freezer and I followed the recipe and it didn't freeze. I poured it over somemore strawberries and then froze the rest. I just ate some and it stillman was good out of the freezer. Would you have any idea why it didn't freeze.3 stars

      Reply
      • Taryn says

        June 02, 2018 at 5:47 pm

        Are you sure your ice cream maker bowl was frozen solid?

        Reply
    7. Katie says

      April 30, 2018 at 3:54 pm

      My husband can only have cultured dairy, so the ricotta is fine, but the heavy cream is problematic. Could coconut cream be substituted for the heavy cream? Of so, should any changes be made?

      Reply
      • Taryn says

        April 30, 2018 at 8:39 pm

        I think you should be able to sub in the coconut cream without altering the recipe. Please let me know how it turns out!

        Reply
    8. Alison says

      April 30, 2018 at 1:43 pm

      Can it be made without the glycerin?

      Reply
      • Taryn says

        April 30, 2018 at 8:37 pm

        Yes, but you will most likely need to let the ice cream sit out at room temperature for about 30 minutes to become scoopable.

        Reply
    9. Lucy says

      April 17, 2018 at 10:54 am

      I checked out how to temper the eggs but with this recipe would you boil just the heavy cream then temper the eggs into the cream then add it to the rest of the ingredients?

      Reply
      • Taryn says

        April 17, 2018 at 12:11 pm

        Yes, heat the cream to just below boiling. Then slowly pour it over the eggs while whisking. Strain just in case some of the eggs were scrambled. Chill and proceed! I hope you enjoy it 🙂

        Reply
    10. Sharon says

      January 13, 2018 at 6:53 pm

      This is soooooo good! I always splurge on a good quality Ricotta cheese and my husband would have a cow if he knew it was in there! He always says I never see you cook with the Ricotta cheese, what do you use it for? He doesn't really like ricotta! But he loves this strawberry ice cream! So do I! 😀5 stars

      Reply
    11. Stacy says

      August 12, 2017 at 10:25 pm

      Do you think this could be made without an ice cream maker? Just mix it and pop it in a container in the freezer?

      Reply
      • Taryn says

        August 13, 2017 at 9:00 pm

        I think it would freeze too solid that way. But I know it makes great ice pops.

        Reply
    12. Sandy Munn says

      August 06, 2017 at 8:55 pm

      I didn't see how many servings this recipe is for. Or how much is a serving?

      Reply
      • Taryn says

        August 07, 2017 at 1:54 pm

        This makes 8 servings.

        Reply

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