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