Indulge in the luscious sweetness of homemade zero-carb strawberry ice cream, a delightful treat that’s not only keto-friendly but also incredibly easy to make. This creamy creation starts with a base of rich heavy whipping cream and almond milk, infused with the natural sweetness of erythritol and a hint of vanilla extract.

What sets this strawberry ice cream apart is the addition of frozen strawberries, bursting with vibrant color and refreshing flavor. These frozen gems bring a burst of fruity goodness to the blend, creating a velvety smooth texture with every spoonful. A touch of lemon juice adds a bright, tangy note that complements the sweetness of the strawberries perfectly.

Blending all these wholesome ingredients together yields a luxuriously creamy mixture that’s ready to be transformed into a frozen delight. Whether you have an ice cream maker or prefer a hands-on approach with a freezer and fork, the result is a heavenly treat that satisfies your dessert cravings while aligning with your keto lifestyle.

Imagine scooping out a generous portion of this zero-carb strawberry ice cream into a bowl or cone. Each bite is a symphony of flavors—sweet,

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creamy, and refreshingly fruity. The absence of carbs makes this dessert guilt-free, allowing you to enjoy the pleasures of ice cream without worrying about your macros.

Whether you’re hosting a summer gathering, treating yourself after a long day, or simply craving something cool and sweet, this homemade zero-carb strawberry ice cream is a game-changer. It’s a testament to the versatility and creativity of keto-friendly desserts, proving that you can indulge sensibly while staying true to your health goals. Treat yourself to a taste of pure bliss with this delightful frozen treat!

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Ingredients:

  • 1 cup heavy whipping cream
  • 1/2 cup unsweetened almond milk (or any low-carb milk alternative)
  • 1/2 cup granulated erythritol (or sweetener of choice)
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  • 1 teaspoon vanilla extract
  • 1 cup frozen strawberries (unsweetened)
  • 1 tablespoon lemon juice

Instructions:

  1. Prepare the Ice Cream Base:
    • In a blender or food processor, combine the heavy whipping cream, almond milk, erythritol, and vanilla extract. Blend until well combined and slightly frothy.
  2. Add Strawberries:
    • Add the frozen strawberries and lemon juice to the blender with the cream mixture.
  3. Blend Until Smooth:
    • Blend the mixture on high speed until the strawberries are completely incorporated and the mixture is smooth and creamy. Scrape down the sides of the blender if needed.
  4. Churn the Ice Cream:
    • If you have an ice cream maker, pour the mixture into the machine and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
    • If you don’t have an ice cream maker, trans
    • Free Keto Meal Plan : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE
    • fer the mixture to a shallow dish and place it in the freezer. Every 30 minutes, stir vigorously with a fork to break up ice crystals and create a creamy texture. Repeat this process until the ice cream is firm but scoopable.
  5. Serve and Enjoy:
    • Once the ice cream reaches your desired consistency, scoop it into bowls or cones and enjoy immediately!

Tips for Customization:

  • Feel free to adjust the sweetness level by adding more or less erythritol based on your taste preferences.
  • You can use other frozen berries like raspberries or blueberries instead of strawberries for different flavor variations.
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  • For a creamier texture, you can add 1-2 tablespoons of cream cheese or mascarpone cheese to the mixture before blending.

Nutrition Facts (per serving):