Keto Strawberry Ice Cream – Creamy, Sweet, and Low Carb
Yes, you can make keto-friendly ice cream — no machine required, no complicated steps, and definitely no guilt. This creamy strawberry mason jar ice cream is simple, low in carbs, and absolutely delicious. Perfect for a summer treat, or honestly… any time you’re craving something cold and sweet.
Ingredients
1 cup heavy cream
2 tbsp almond milk
4 tbsp allulose sweetener
½ tsp vanilla extract
1 tsp strawberry extract
3 fresh or frozen strawberries, diced and mashed
Pinch of salt
1–2 drops red food coloring (optional, for color)
Instructions
Dice and mash your strawberries using a fork. Set them aside.
In a bowl, combine everything except the strawberries, and mix with a hand mixer until the mixture thickens and roughly doubles in size.
Alternative method: Add everything to a mason jar and shake until it thickens — just be ready for an arm workout. This method works, but takes longer.Once the cream is thick, fold in the mashed strawberries gently.
Pour the mixture into a mason jar or freezer-safe container and freeze for at least 5 hours.
When ready to eat, let it sit on the counter for 10–15 minutes to soften slightly.
Why Use Allulose?
If you want your keto ice cream to stay creamy instead of turning into a frozen brick, allulose is your best friend. Other sweeteners will work, but your ice cream will freeze solid. Allulose keeps the texture scoopable and soft — without adding net carbs.
Serving Suggestions & Macros
This recipe makes 2 servings, with each serving being about 1 cup of ice cream.
Macros per serving:
Calories: 364
Net Carbs: 1g
Total Carbs: 1.5g
Fiber: 0.5g
Protein: 0g
Fat: 40g
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