Keto Strawberry Ice Cream

Close-up of a bowl of creamy pink keto strawberry-flavored ice cream with a scoop taken out. A spoon is placed beside the ninja creami pint. The table surface is light-colored, and there are small pieces of strawberries visible in the ice cream.

5 from 1 vote

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!

Prep Time10

Chill Time1

Total Time1 10

Course: Dessert

Cuisine: American

Keyword: keto strawberry ice cream

Servings: Servings

Calories: 247kcal

Author: Bethany Galloway

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

US Customary - Metric

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.

Nutrition