You can serve it as soft-serve ice cream or freeze it for a little longer for a scoopable consistency. This delicious ice cream is made without an ice cream maker. It’s a truly easy recipe - it’s eggless, requires no cooking, and only contains four simple ingredients. However, if you want it to be frozen enough that you can scoop it out, this keto ice cream does require a time commitment of about four hours. And you should also be there to occasionally stir the mixture. So it’s a good recipe to make when you’re home anyway. I like to make it on the weekend, and my kids love helping me!
Ingredients
You’ll only need four ingredients to make this tasty keto ice cream. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need: Frozen strawberries: You should definitely use sliced frozen strawberries. Your food processor will have a hard time processing whole ones. 🍓 Cream cheese: Please use full-fat cream cheese, and make sure it’s cold -straight out of the fridge. Vanilla extract: Try to use the real thing - pure vanilla extract - and not the artificially flavored stuff. The difference in flavor is quite pronounced when it comes to no-cook recipes. Sweetener: I like to use stevia glycerite. The glycerite formulation pretty much eliminates any aftertaste, and especially in this recipe, I honestly can’t taste it. But if you dislike stevia, you can replace it with a granulated or powdered sweetener.
Instructions
This ice cream is so easy to make! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
Process the four ingredients in your food processor. You can now enjoy a soft-serve ice cream!If you want a scoopable texture, transfer the mixture to a pan (I typically use an 8-inch square baking dish), cover, and freeze.Stir the mixture a few times during the freezing process to prevent ice crystals from forming. Scoop into dessert bowls and serve!
Expert tip
One of the things I like about this recipe is the immediate gratification. If you like soft-serve ice cream and don’t insist on a scoopable consistency, you can enjoy the ice cream immediately, right after blending it - as long as you use frozen (not fresh) strawberries and cold cream cheese.
Frequently asked questions
Serving suggestions
This ice cream is excellent just as it is! But for a special treat, I sometimes drizzle melted dark chocolate on top and serve it with a dollop of keto whipped cream. You can also garnish it with fresh strawberries and chocolate mint leaves.
Storing leftovers
You can keep the leftovers, tightly covered, in the freezer for up to three months. Remove them from the freezer 30 minutes before you plan to serve them. This ice cream does get icy the longer it’s stored. Sometimes I scoop out a serving, then use a mini food processor to briefly process it into smooth soft-serve ice cream.
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Recipe card
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