Strawberry Ice Cream Recipe

Sugar-Free Strawberry Ice Cream Recipe 

By CookingMaster by Carmine –

Calories: 150–180 kcal | Carbs: ~3g net carbs | Fat: 14g | Protein: 2g

This creamy, fruity, and low-carb strawberry ice cream is a delightful sugar-free treat bursting with fresh strawberry flavor. Perfect for those following a keto or low-sugar diet, this recipe combines the richness of heavy cream, the subtle nuttiness of unsweetened almond milk, and the vibrant taste of fresh strawberries. With a smooth texture and natural sweetness, it’s an indulgent dessert that doesn’t compromise on flavor or health goals. Below is the detailed recipe, expanded to provide comprehensive guidance, tips, and variations to ensure your ice cream turns out perfectly every time.

Ingredients

• 1 cup heavy cream: Provides the rich, creamy base essential for a luxurious ice cream texture.

• 1 cup unsweetened almond milk: A low-carb alternative to regular milk, adding a light, nutty flavor without extra sugar.

• 1 cup fresh strawberries, chopped: Fresh strawberries deliver vibrant flavor and natural sweetness. Use ripe, in-season berries for the best results.

• ½ cup powdered erythritol: A keto-friendly, zero-calorie sweetener that dissolves smoothly, mimicking sugar’s texture without the carbs.

• 2 large egg yolks: Essential for creating a custard-like base, adding richness and helping achieve a smooth consistency.

• 1 tsp vanilla extract: Enhances the overall flavor with a warm, aromatic note that complements the strawberries.

• 1 tbsp vodka (optional): A small amount of alcohol lowers the freezing point, preventing the ice cream from becoming too hard and ensuring a scoopable texture.

Instructions

1. Prepare the Strawberry Purée: Start by washing and hulling the fresh strawberries. Place the chopped strawberries in a blender or food processor and blend until smooth. If you prefer a chunkier texture with bits of fruit, pulse the strawberries lightly to leave small pieces. Set the purée aside. This step ensures the vibrant strawberry flavor is evenly distributed throughout the ice cream.

2. Heat the Cream Mixture: In a medium saucepan, combine the heavy cream and unsweetened almond milk. Place the pan over medium heat and warm the mixture, stirring occasionally, until it just begins to simmer. You’ll notice small bubbles forming around the edges of the pan. Be careful not to let it boil, as this can cause the cream to separate or curdle.

3. Temper the Egg Yolks: In a separate medium bowl, whisk the egg yolks with the powdered erythritol until the mixture becomes pale and slightly thickened. This usually takes about 1–2 minutes of vigorous whisking. To temper the eggs, slowly pour about half of the hot cream mixture into the egg yolk mixture, whisking constantly. This gradual addition prevents the eggs from cooking and scrambling, ensuring a smooth custard base.

4. Cook the Custard: Pour the tempered egg mixture back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly with a wooden spoon or spatula, until the mixture thickens enough to coat the back of the spoon. This should take about 5–7 minutes, and the mixture should reach a temperature of 170–175°F (77–79°C). Do not let it boil, as this can cause the custard to curdle. If you don’t have a thermometer, check for a thickened consistency that lightly clings to the spoon.

5. Add Flavorings: Remove the saucepan from the heat and stir in the vanilla extract and optional vodka. The vanilla enhances the flavor profile, while the vodka helps maintain a softer texture by preventing large ice crystals from forming during freezing. Next, gently fold in the strawberry purée until fully combined. The mixture should take on a beautiful pink hue and a fresh, fruity aroma.

6. Chill the Mixture: Transfer the mixture to a clean bowl and cover it with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Refrigerate the mixture for at least 4 hours, or ideally overnight, to allow it to chill completely. This step is crucial for achieving a smooth texture when churning, as a cold base freezes more evenly.

7. Churn the Ice Cream: Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically for 20–25 minutes. The ice cream should reach a soft-serve consistency. If you don’t have an ice cream maker, see the no-churn method below. After churning, transfer the ice cream to a freezer-safe container and smooth the top.

8. Freeze and Serve: Place the container in the freezer for at least 2 hours to firm up. When ready to serve, let the ice cream sit at room temperature for 5–10 minutes to soften slightly, making it easier to scoop. Serve in bowls or cones, and garnish with fresh strawberry slices or a sprig of mint for an elegant touch.

No Ice Cream Maker? No Problem!

If you don’t have an ice cream maker, you can still make this delicious strawberry ice cream. After chilling the mixture, pour it into a shallow, freezer-safe dish. Place the dish in the freezer and stir the mixture every 30 minutes with a fork or whisk to break up ice crystals. Continue this process for about 3–4 hours, or until the ice cream reaches a creamy, scoopable consistency. This method requires a bit more effort but yields excellent results.

Tips for Success

• Use Fresh Strawberries: Fresh, ripe strawberries provide the best flavor. If using frozen strawberries, thaw and drain them well to avoid excess water, which can make the ice cream icy.

• Sweetener Alternatives: If erythritol isn’t your preference, you can substitute it with other keto-friendly sweeteners like monk fruit sweetener or allulose. Adjust to taste, as sweetness levels vary.

• Check the Temperature: When cooking the custard, a thermometer ensures accuracy. Overheating can ruin the texture, so aim for 170–175°F (77–79°C).

• Storage: Store the ice cream in an airtight container in the freezer for up to 2 weeks. To prevent freezer burn, press a piece of parchment paper or plastic wrap onto the surface before sealing the container.

• Texture Tip: The vodka is optional but highly recommended for a softer, scoopable texture. If you prefer not to use alcohol, a tablespoon of vegetable glycerin can serve a similar purpose.

Variations

• Mixed Berry Ice Cream: Replace half the strawberries with raspberries or blueberries for a mixed berry flavor.

• Chocolate Strawberry Swirl: Swirl in a sugar-free chocolate sauce during the last few minutes of churning for a decadent twist.

• Dairy-Free Option: Substitute the heavy cream with full-fat coconut cream and use a dairy-free milk alternative. Note that this will slightly alter the flavor profile.

• Nutty Crunch: Add a handful of chopped, toasted almonds or pecans after churning for a delightful crunch.

Nutritional Information (Approximate per Serving)

• Servings: 6

• Calories: 150–180 kcal (varies with vodka and sweetener)

• Carbs: ~3g net carbs (depending on strawberries and sweetener)

• Fat: 14g

• Protein: 2g

This nutritional profile makes the ice cream an excellent choice for keto diets or anyone looking to reduce sugar intake while enjoying a creamy, satisfying dessert.

Serving Suggestions

Serve this strawberry ice cream on its own for a refreshing treat, or pair it with other low-carb desserts like almond flour shortbread cookies or a drizzle of sugar-free caramel sauce. For a fun presentation, scoop the ice cream into chilled bowls and top with whipped cream, fresh berries, or a sprinkle of crushed freeze-dried strawberries for extra flavor and crunch.

Why This Recipe Works

The combination of heavy cream and almond milk creates a rich yet light base, while the egg yolks contribute to a custard-like texture that’s smooth and velvety. Erythritol provides sweetness without spiking blood sugar, making this dessert keto-friendly and diabetic-friendly. The strawberries add a burst of natural flavor, and the optional vodka ensures the ice cream remains scoopable even after freezing. Whether you use an ice cream maker or the no-churn method, this recipe is straightforward and adaptable, delivering a dessert that’s as delicious as it is guilt-free.

Enjoy this creamy, sugar-free strawberry ice cream as a refreshing treat on a warm day or a satisfying dessert any time of year. With its vibrant flavor and velvety texture, it’s sure to become a favorite in your low-carb dessert repertoire.

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