Rating: 5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
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  • 1 star values: 0

No ice cream machine? No problem! A mason jar and immersion blender are all you need to produce a creamy, decadent keto strawberry ice cream. This ice cream won't freeze rock hard like most no-churn ice creams can. The vodka is optional, however it really helps keep the ice cream scoopable, and you don't taste it!

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Recipe Summary

prep:
10 mins
additional:
3 hrs
total:
3 hrs 10 mins
Servings:
3
Yield:
3 servings
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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine heavy cream, strawberries, sweetener, vodka, vanilla extract, xanthan gum, and salt in a wide-mouth pint-size jar.

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  • Using an immersion blender and an up and down motion, blend cream mixture for 60 to 75 seconds, or until thickened and soft peaks have formed.

  • Cover jar and freeze, stirring every 30 to 40 minutes, until ice cream reaches your ideal consistency, 3 to 4 hours.

Cook's Notes:

You can pulse granular sweetener in a blender or food processor to achieve a powdered consistency.

If you prefer your ice cream a bit softer, remove from the freezer 15 minutes before serving.

Nutrition Facts

296 calories; protein 1.8g; carbohydrates 11.1g; fat 29.4g; cholesterol 108.7mg; sodium 91.9mg. Full Nutrition
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