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.
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 1/2 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.
Want a protein boost? Try this Strawberry Cottage Cheese Ice Cream next!
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.
Second Step: Pour the ice cream base into your ice cream machine and churn according to the instructions for your machine.
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.
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Keto Strawberry Ice Cream
Equipment
Ingredients
- 2 cups ricotta cheese or mascarpone
- 8 oz strawberries stems and hulls removed
- 1 cup heavy cream
- 3 egg yolks ***
- 1/2 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 1 tsp glycerin
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
Nutrition
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Can you add strawberry flavoring to this recipe to give it more strawberry flavor?
Sure!
Awesome! Thank you. I am always afraid to add my own ingredients because I don’t want to mess up anything.
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.
And I used swerve for the sweetener.
Powdered swerve? Do you have a good blender? It should not be grainy when made with powdered sweetener and a good blender.
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.
My team is working on this. If you go into an incognito window you should be able to pin any post now.
Your recipe does not tell you the correct steps. You throw raw eggs in the blender than in the ice cream machine?????
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.
This was terrific! Needed to use up some ricotta. Didn’t have berries but added natural peanut butter. Yum!!
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.
Are you sure your ice cream maker bowl was frozen solid?
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?
I think you should be able to sub in the coconut cream without altering the recipe. Please let me know how it turns out!
Can it be made without the glycerin?
Yes, but you will most likely need to let the ice cream sit out at room temperature for about 30 minutes to become scoopable.
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?
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 🙂
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! 😀
Do you think this could be made without an ice cream maker? Just mix it and pop it in a container in the freezer?
I think it would freeze too solid that way. But I know it makes great ice pops.
I didn’t see how many servings this recipe is for. Or how much is a serving?
This makes 8 servings.