This creamy strawberry ice cream is super simple with just three ingredients! It’s keto-friendly, so you can enjoy a sweet treat without the carbs. Yum!
Making this ice cream is a breeze, and it’s perfect for hot days. I love to serve it with fresh strawberries on top for an extra pop of flavor. Can’t resist a good scoop! 🍓
Key Ingredients & Substitutions
Frozen Strawberries: Using frozen strawberries is key for a smooth texture. If you have fresh strawberries, you can freeze them beforehand. You can also swap them for other berries like raspberries or blueberries if you prefer.
Heavy Whipping Cream: This adds richness and creaminess. You could use coconut cream for a dairy-free option. Just remember, it might change the flavor slightly since coconut has its unique taste.
Powdered Erythritol: This sweetener is perfect for keto diets. You can adjust the amount based on your sweetness preference. Alternatives like stevia or monk fruit sweetener work just as well, but use them according to their sweetness levels.
How Can I Achieve the Perfect Ice Cream Texture?
The texture of your ice cream can be adjusted by how long you blend it. For a soft-serve feel, just blend until smooth and enjoy right away. If dessert time is later, transfer it to a container. Freeze it for 2-3 hours to get that firmer scoop.
- Blend ingredients until smooth. Scrape down the bowl to avoid lumps.
- For soft-serve, enjoy right after blending!
- For firmer ice cream, freeze in an airtight container.
How to Make Easy 3-Ingredient Keto Strawberry Ice Cream
Ingredients You’ll Need:
- 2 cups frozen strawberries
- 1 cup heavy whipping cream
- 2-3 tbsp powdered erythritol (or your preferred keto-friendly sweetener)
How Much Time Will You Need?
This delicious strawberry ice cream can be prepared in about 10 minutes. If you prefer a firmer texture, plan to freeze it for an additional 2-3 hours. That’s all you need for a refreshing treat!
Step-by-Step Instructions:
1. Blend the Ingredients:
Start by placing your frozen strawberries, heavy whipping cream, and powdered erythritol into a blender or food processor. Make sure you get all those tasty strawberries in there!
2. Create a Smooth Mixture:
Blend the mixture until it’s smooth and creamy. Don’t forget to pause and scrape down the sides of the blender to ensure everything is well combined. It should look luscious and pink!
3. Determine Your Texture Preference:
If you want to enjoy your ice cream right away in a soft-serve style, simply scoop it out and dive in. For a firmer texture, transfer the blended mixture into an airtight container and freeze it for about 2-3 hours. This will help it harden nicely.
4. Serve and Enjoy:
Once your ice cream is at your desired firmness, scoop it into bowls. Feel free to add some extra strawberries on top for decoration and flavor. Now, dig in and enjoy your delicious, creamy keto-friendly strawberry ice cream! 🍓
Frequently Asked Questions
Can I Use Fresh Strawberries Instead of Frozen?
Yes, you can use fresh strawberries, but you’ll need to freeze them first for a few hours. Frozen strawberries help create that creamy texture and cold dessert feel that we love in ice cream!
What Can I Substitute for Heavy Whipping Cream?
If you need a dairy-free option, try using coconut cream! Just make sure to chill it beforehand for the best result. Keep in mind that using coconut cream will impart a slight coconut flavor to the ice cream.
How Sweet Should I Make It?
The sweetness can be adjusted based on your taste preference. Start with 2 tablespoons of powdered erythritol, taste the mixture before freezing, and add more if you like it sweeter!
Can I Store Leftover Ice Cream?
Absolutely! Store any leftover ice cream in an airtight container in the freezer. It should last for about 1-2 weeks, but be aware that it might become a bit hard. If you want it soft again, let it sit at room temperature for a few minutes before scooping.
