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Prep Time
- Prep Time: 15 minutes
- Chill Time: 4 hours (or overnight)
- Total Time: 4 hours 15 minutes
Equipment
- Blender or food processor
- Mixing bowls
- Whisk
- Ice cream maker (optional)
- Freezer-safe container
Ingredients
- 2 cups fresh strawberries, hulled and sliced
- ½ cup sugar (or sweetener of choice)
- 1 teaspoon lemon juice
- 1 ½ cups heavy cream
- 1 cup whole milk
- 1 teaspoon vanilla extract
- Pinch of salt
Ingredient Notes
- Strawberries: Fresh berries give the best flavor, but frozen (thawed) work too.
- Sweetener: Swap sugar with erythritol or monk fruit for a keto-friendly version.
- Lemon Juice: Enhances the strawberry flavor and balances sweetness.
Instructions
- Prepare Strawberries:
In a blender, combine strawberries, sugar, and lemon juice. Blend until smooth or slightly chunky if you prefer texture. Chill for 15 minutes. - Make the Ice Cream Base:
In a bowl, whisk together heavy cream, milk, vanilla extract, and salt. Stir in the strawberry purée. - Churn or Freeze:
- With Ice Cream Maker: Pour mixture into the ice cream maker and churn according to the manufacturer’s directions (usually 20–25 minutes).
- Without Ice Cream Maker: Pour into a container and freeze for 1 hour. Stir, then repeat every 30 minutes for 3–4 hours until creamy.
- Freeze Until Firm:
Transfer to a lidded container and freeze for at least 2 hours before serving. - Serve:
Scoop into bowls or cones, and top with extra strawberries or whipped cream!
Nutrition Facts (per serving)
- Calories: 220
- Protein: 3g
- Fat: 15g
- Carbohydrates: 18g
Tips and Variations
- Chunky Style: Add diced strawberries during the last few minutes of churning.
- Extra Creamy: Stir in a tablespoon of cream cheese for richness.
- Keto Version: Use heavy cream, almond milk, and erythritol instead of sugar and milk.
- Storage: Keeps up to 2 weeks in the freezer — cover tightly to prevent ice crystals.
<p>The post Ice cream strawberry first appeared on Flavor Keto.</p>