This easy keto ice cream doesn’t require an ice cream maker. Made with frozen strawberries and cream cheese, this no-cook recipe is creamy and delicious.
You can serve it immediately as soft-serve ice cream or freeze it for a scoopable consistency.
This delicious ice cream is truly easy to make. It’s eggless, requires no cooking and no ice cream maker, and only contains four simple ingredients.
However, if you want it frozen enough to scoop out, it requires a time commitment of about four hours, and you should be there to occasionally stir the mixture. So, this is a good recipe to make when you’re home anyway. I like to make it on the weekend, and my kids love helping me!
Ingredients
You’ll only need four ingredients to make this recipe. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need:
- Frozen strawberries: You should use sliced frozen strawberries. Your food processor will have a hard time processing whole ones.
- Cream cheese: Please use full-fat cream cheese, and make sure it’s refrigerator-cold.
- Vanilla extract: Use the real thing – pure vanilla extract – and not the artificially flavored stuff.
- Sweetener: I use stevia glycerite. You can replace it with a granulated or powdered sweetener.
Variations
- As mentioned above, you can replace the stevia with ½ cup of a granulated or powdered sweetener.
- You can make this recipe with other frozen berries, including raspberries and blackberries. If using raspberries, which are fairly tart, increase the sweetener to ¾ cup (2 heaping teaspoons of stevia glycerite).
- Sometimes, I replace the vanilla extract with coconut extract. It’s a great flavor combination for those who like coconut.
Instructions
Here are the basic steps for making this recipe:
Place the sliced frozen strawberries in your food processor. Process them until finely chopped.
Add the cream cheese cubes, vanilla, and stevia. Process until smooth. You can now enjoy a soft-serve ice cream!
If you want a scoopable texture, transfer the mixture to a pan (I typically use an 8-inch square baking dish), cover, and freeze.
Stir the mixture a few times during the freezing process to prevent ice crystals from forming.
Scoop the ice cream into dessert bowls and serve!
Expert Tip
One of the things I like about this recipe is the immediate gratification. If you like soft-serve ice cream and don’t insist on a scoopable consistency, you can enjoy the ice cream immediately after blending it – but it’s important to use frozen (not fresh) strawberries and refrigerator-cold cream cheese.
Serving Suggestions
This ice cream is excellent just as it is! But for a special treat, I sometimes drizzle melted dark chocolate on top and serve it with a dollop of keto whipped cream. You can also garnish it with fresh strawberries and chocolate mint leaves.
Storing Leftovers
The leftovers can be kept tightly covered in the freezer for up to three months. Remove them from the freezer 30 minutes before you plan to serve them.
This ice cream does get icy the longer it’s stored. Sometimes, I scoop out a serving and use a mini food processor to briefly process it into smooth soft-serve ice cream.
