No-Churn Keto Strawberry Ice Cream

This no-churn keto strawberry ice cream is whipped cream folded with Greek yogurt, cream cheese and a fresh strawberry purée, sweetened with a sugar-free sweetener and frozen until scoopable. There’s no ice cream maker needed: whipping the cream gives it a light, creamy texture. It takes 15 minutes to make plus about 6 hours to freeze, serves 6, and has about 5.5 g of net carbs per scoop. Swapping some of the usual heavy cream for Greek yogurt keeps it lighter than most keto ice creams, with a fresh, tangy flavor. Top it with chopped pistachios, as in our photo.

• Serves: 6 (about ½ cup each)
• Prep time: 15 minutes
• Cook time: none, plus 6 hours freezing
• Total time: about 6 hours 15 minutes

Ingredients

• 250 g (about 1⅔ cups) ripe strawberries, hulled
• 1 teaspoon lemon juice
• 200 ml (about ¾ cup) heavy (double) cream, well chilled
• 150 g (⅔ cup) full-fat plain Greek yogurt
• 60 g (¼ cup) full-fat cream cheese, softened
• 3 to 4 tablespoons powdered erythritol, allulose or a monk fruit blend, to taste
• 1 teaspoon vanilla extract
• 20 g (2 tablespoons) shelled pistachios, chopped, to serve

Method

1. Make the purée. Blend 200 g of the strawberries with the lemon juice and 1 tablespoon of the sweetener until smooth. Finely chop the remaining 50 g of strawberries and set aside.
2. Beat the base. In a large bowl, beat the cream cheese, Greek yogurt, vanilla and the rest of the sweetener until smooth.
3. Whip the cream. In a separate, chilled bowl, whip the cream to soft peaks: it should hold its shape but still look soft and billowy.
4. Combine. Fold the whipped cream gently into the yogurt mixture with a large spoon or spatula, trying to keep in as much air as possible.
5. Add the strawberries. Pour in most of the purée and fold through, then add the chopped strawberries. Swirl the last of the purée on top.
6. Freeze. Spoon into a loaf tin or freezer-safe container, cover with baking paper and a lid, and freeze for at least 6 hours or overnight.
7. Soften before serving. Leave at room temperature for 10 to 15 minutes before scooping. Serve topped with chopped pistachios.

Tips for creamy no-churn ice cream

• Chill everything. Cold cream whips faster and holds more air.
• Don’t over-whip. Stiff, grainy cream makes the texture heavy.
• Use a powdered sweetener, which dissolves better than granules.
• Choose allulose for softer ice cream. Erythritol tends to make homemade ice cream freeze harder; allulose keeps it more scoopable.
• Use ripe strawberries for the best flavor and natural sweetness.
• Add a tablespoon of vodka (optional, for adults) to help keep it soft; it adds a tiny amount of carbs.

Swaps and variations

• Raspberry or blackberry: even lower in net carbs than strawberries.
• Chocolate: replace the fruit with 2 tablespoons of cocoa powder and 50 g of chopped 85% dark chocolate.
• Pistachio: blend 40 g of pistachios into a paste and fold through.
• Lemon: use lemon zest and juice and skip the berries.
• Lighter: use more Greek yogurt and less cream; the texture will be icier.
• Not on keto? Sweeten with 2 to 3 tablespoons of honey instead of sweetener.

Nutrition per serving (estimate)

One serving is a sixth of the recipe. These figures were calculated from USDA FoodData Central values for heavy whipping cream, whole milk Greek yogurt, cream cheese, strawberries, lemon juice and pistachios. Sweeteners such as erythritol and allulose add few or no calories and aren’t included.

This ice cream is low in carbs and sugar, but like most keto desserts it’s high in saturated fat, mostly from the cream. The NHS advises that men eat no more than 30 g of saturated fat a day and women no more than 20 g, so one scoop provides about half a woman’s daily limit. Enjoy it as an occasional treat. Our guide to keto desserts has lighter options, and our article on whether strawberries are keto explains their carb count.

Contains: milk (cream, yogurt, cream cheese) and tree nuts (pistachios).

About sugar substitutes

Erythritol, allulose and monk fruit don’t raise blood sugar in the way sugar does. A 2023 study linked higher blood levels of erythritol with a higher risk of heart attack and stroke in people already at risk, so it’s sensible to use erythritol in moderate amounts. Keep anything sweetened with xylitol away from dogs, as it’s dangerous for them. Our guide to sugar-free sweeteners on keto compares the options.

Storage

Keep in a sealed container in the freezer for up to 2 weeks. Press baking paper onto the surface to stop ice crystals forming. Homemade ice cream doesn’t contain stabilizers, so it’s best eaten within a week or two.

Common questions

Why is my keto ice cream rock hard?

Erythritol freezes harder than sugar. Use allulose, add a little vodka, or soften the ice cream for 15 to 20 minutes before serving.

Can I make it dairy-free?

Use full-fat coconut cream instead of heavy cream and coconut yogurt instead of Greek yogurt. The texture will be a little different.

Is it suitable for children?

Yes, as an occasional treat, though a fruit-sweetened version without sugar substitutes is a better choice for young children.

Safety note: Keto isn’t suitable for everyone. If you have diabetes, kidney or liver disease, take regular medication, or are pregnant or breastfeeding, talk to your doctor before cutting carbs this far (why it matters).

This article is general information, not medical advice. Nutrition figures are estimates from USDA FoodData Central and will change with the brands and amounts you use. If you follow a diet for a medical reason, check the recipe with your doctor or dietitian.