Keto Strawberry Ice Cream is a creamy, low-carb treat packed with fresh strawberry flavor. This easy recipe uses simple ingredients to create a satisfying dessert that’s perfect for anyone following a keto diet or cutting back on sugar. With just a few steps and the right tools, you’ll have homemade ice cream ready to enjoy!

This keto strawberry ice cream recipe is a healthier alternative to regular ice cream, made without added sugar or unnecessary carbs. I love how using fresh strawberries and low-carb ingredients like almond milk and liquid stevia keeps it light while still satisfying my sweet tooth. In my experience, it’s the perfect guilt-free indulgence that doesn’t mess with blood sugar levels—a win-win for taste and health! Just 5g net carb per 1/2 pint!
❤️ Why you will love this recipe
- Low-carb treat: Indulge in creamy ice cream with minimal net carbs.
- Simple ingredients: Everything you need is likely already in your kitchen.
- Fresh flavor: Real strawberries deliver an authentic, natural taste.
- Keto-friendly: Sweetened with liquid stevia, it fits perfectly into a keto diet.
- Customizable: Easy to adjust sweetness or add mix-ins like diced strawberries.
🗝️ Key ingredients & substitutions

- Fresh strawberries: Use fresh strawberries for a vibrant, natural flavor. Frozen strawberries work too—just thaw them first.
- Cream: Adds richness and creates that creamy texture. You can use either heavy whipping cream or single cream here. Coconut cream is a great dairy-free alternative.
- Unsweetened almond milk: Keeps the recipe light and low in carbs. You can swap this for coconut milk or another milk of your choice.
- Liquid stevia: A keto-friendly sweetener with zero sugar. Monk fruit drops or erythritol can be used as alternatives, although erythritol may be a little grainy.
- Vanilla extract: Enhances the strawberry flavor with a touch of warmth.
- Xanthan gum: Helps stabilize the ice cream for that smooth, scoopable texture. Guar gum works as a substitute.
- Salt: A pinch of salt balances the sweetness and enhances the flavor profile.
🥣 How to make keto strawberry ice cream
- Prep the ice cream base: Add all the ingredients except the mix-in (diced strawberries) into your Ninja Creami pint container.
- Blend: Use an immersion blender to combine everything until smooth. Taste and adjust the sweetness—the ice cream mixture should be slightly sweeter than you want, as freezing dulls sweetness.
- Freeze: Secure the lid and place the container upright in your freezer for at least 24 hours.



- Spin the ice cream: When ready, remove the lid and smooth the top if needed with a spoon dipped in hot water. Place the pint in the Ninja Creami and spin on the “Lite Ice Cream” setting.
- Add mix-ins: Make a small hole in the center of the ice cream, all the way to the bottom, and add the diced strawberries.

- Respin if needed: If the texture is powdery, add a splash of almond milk or cream and respin. Repeat until it’s perfectly creamy.
- Serve and enjoy: Grab a spoon and dig into your soft, creamy strawberry ice cream!

🪄 Recipe notes & tips
- Sweetness check: Always taste the mixture before freezing. It should taste slightly sweeter than you want since freezing tones down the sweetness.
- Smooth texture: Don’t skip the xanthan gum—it’s key for that creamy, scoopable consistency.
- Mix-in placement: Be sure the diced strawberries reach the bottom of the pint for an even distribution.
- Respin: If the ice cream looks crumbly after the first spin, just add a splash of almond milk or cream and respin until smooth.
- Use fresh strawberries in season: For the best flavor, grab them ripe during strawberry season. Frozen is a great alternative the rest of the year.
🫙 Storage instructions
- Press and smooth: Press any leftovers snugly into the container and use the back of a spoon to even out the top before sealing. This helps prevent ice crystals and protects your Ninja blade for its next spin.
- Back to the freezer: Place the container on a flat surface in the freezer.
- Respin for round two: Pop it back in the Ninja and hit the Light Ice Cream setting.
- Pre-scooped perfection: Want grab-and-go ease? Scoop the entire batch onto a parchment-lined tray (no touching!), freeze until solid, then store in an airtight container or freezer bag. This skips the respin, saves your machine, and gives you instant scoop access.
- Eat it quick(ish): Homemade ice cream is best enjoyed within two weeks.
✨ Variations
- Dairy-free version: Swap the heavy whipping cream with coconut cream for a luscious dairy-free option.
- Vanilla twist: Add an extra ½ teaspoon of vanilla extract or a vanilla bean for a stronger vanilla flavor.
- Berry blend: Mix it up with a combination of strawberries, raspberries, or blueberries for a mixed berry ice cream.
- Chocolate strawberry: Mix-in a handful of sugar-free chocolate chips for a fun twist on a classic pairing.
- Nutty addition: Add chopped almonds or pecans for a bit of crunch.
- Citrus kick: A squeeze of lemon juice or a pinch of citric acid can enhance the strawberry flavor beautifully.
🍽️ What to serve with keto strawberry ice cream
- Toppings: Fresh strawberries, sugar-free whipped cream, or a drizzle of keto-friendly chocolate syrup.
- Cookies: Pair with almond flour cookies or keto-friendly shortbread for a crunchy contrast.
- Beverages: Serve alongside a hot cup of coffee, iced tea, or a refreshing glass of sparkling water with lemon.
- Dessert duo: Add a scoop to keto brownies or a slice of low-carb cheesecake for an indulgent treat.
❓ Frequently asked questions
Yes! Blend the mixture, pour it into a loaf pan, and stir every 30 minutes while freezing until it reaches the desired consistency.
You can use guar gum or skip it entirely, but the texture may be less smooth and creamy.
Absolutely, just thaw them first to blend smoothly and release their natural juices.
Using xanthan gum and ensuring the mixture is well-blended helps. Also, store in an airtight container to prevent freezer burn.
Yes, it’s perfect for any low-carb or sugar-free lifestyle, not just keto!

😋 More healthy ice cream recipes you will love
- Easy Keto Pumpkin Ice Cream
- Pineapple Coconut Ice Cream
- White Chocolate Raspberry Protein Ice Cream
- Soft-Serve Vanilla Protein Ice Cream (Ninja Creami)
- Strawberry Cottage Cheese Ice Cream
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📖 Recipe

Keto Strawberry Ice Cream
Ingredients
- 80 g strawberries about 6 large strawberries
- 1/2 cup single cream or heavy whipping cream
- 1 cup unsweetened almond milk
- 1/2 teaspoon xanthan gum
- 1 teaspoon vanilla extract
- 40 drops liquid stevia
- 1/8 teaspoon salt
Mix-in:
- 3 strawberries diced
Instructions
- Add all of the ingredients except the mix-in to the ninja creami pint container.80 g strawberries, 1/2 cup single cream, 1 cup unsweetened almond milk, 1/2 teaspoon xanthan gum, 1 teaspoon vanilla extract, 40 drops liquid stevia, 1/8 teaspoon salt
- Blend with an immersion blender.
- Taste and adjust the sweetness. It should be just a little sweeter than you like it (it will taste less sweet after freezing)
- Secure the lid on top, place the pin upright on a level surface in your freezer, and freeze for at least 24 hours.
- When it's time to spin, remove the lid and if it's uneven, flatten the top of the ice cream with a spoon (dip it in hot water to make it easier) or a vegetable peeler.
- Place the pint in the ninja creami and spin on lite ice cream.
- Make a hole in the center of the ice cream and add your strawberries. Make sure they go all the way to the bottom of the pint for best results.3 strawberries
- Respin, and if the texture if powdery, add a splash of milk and respin again.
- Grab a spoon and dig in!
Notes
- Sweetness check: Always taste the mixture before freezing. It should taste slightly sweeter than you want since freezing tones down the sweetness.
- Smooth texture tip: Don’t skip the xanthan gum—it’s key for that creamy, scoopable consistency.
- Mix-in placement: Be sure the diced strawberries reach the bottom of the pint for an even distribution.
- Respin wisely: If the ice cream looks crumbly after the first spin, just add a splash of almond milk or cream and respin until smooth.
- Use fresh strawberries in season: For the best flavor, grab them ripe during strawberry season. Frozen is a great alternative the rest of the year.
Storage instructions
- Press and smooth: Press any leftovers snugly into the container and use the back of a spoon to even out the top before sealing. This helps prevent ice crystals and protects your Ninja blade for its next spin.
- Back to the freezer: Place the container on a flat surface in the freezer.
- Respin for round two: Pop it back in the Ninja and hit the Light Ice Cream setting.
- Pre-scooped perfection: Want grab-and-go ease? Scoop the entire batch onto a parchment-lined tray (no touching!), freeze until solid, then store in an airtight container or freezer bag. This skips the respin, saves your machine, and gives you instant scoop access.
- Eat it quick(ish): Homemade ice cream is best enjoyed within two weeks.