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I have a love-hate relationship with my ice cream machine. While I enjoy having one to make delicious ice cream, the process can be quite a hassle. The constant need to pre-freeze the churn is something I often forget, making the whole process frustrating. So, when I realized there was a really simple way to make ice cream without churning, just by using whipped cream and egg whites, I was thrilled. The idea of having homemade no churn keto ice cream in just a few hours without the mess was too good to pass up.
There’s always the option to use Keto Condensed Milk (or this dairy-free version) to make smooth and silky no churn keto ice cream, but you’ll need to make that in advance and make sure it’s cooled down.
This recipe is much faster to make! Inspired by my love for roasted strawberries and cream, I decided to combine them with the no-churn ice cream. The result? An absolutely delicious sugar-free strawberry and cream ice cream that you can enjoy in no time. Whether you’re following a keto diet or just looking for a healthier treat, this recipe is perfect for any occasion.
Why You’ll Love This No Churn Sugar-Free Ice Cream
- Low-Carb & Sugar-Free: A healthier alternative to traditional ice cream.
- No Ice Cream Maker Needed: Simple to make without any special equipment.
- Light Yet Creamy: Despite being sugar-free, it’s incredibly light and delicious.
- Versatile: You can easily swap ingredients to suit dietary preferences.
- Easy to Make: Minimal hands-on time required.
Ingredients & Substitutions
Heads up: For exact measurements, see the recipe card below.
Making this recipe is simple; you only need a few ingredients:
- Strawberries: Fresh or frozen, they add a natural sweetness and vibrant color.
- Powdered Low-Carb Sweetener: A sugar-free sweetener that keeps the ice cream low-carb.
- Vanilla Bean Powder: Adds a lovely vanilla flavor. You can use sugar-free vanilla extract instead.
- Heavy Whipping Cream: Provides the creamy texture essential for ice cream.
- Eggs: Separate the yolks and whites for a light and airy, smooth and creamy base.
- Cream of Tartar: Helps stabilize the egg whites. You can use an equal amount of apple cider vinegar or lemon juice instead.
Yes! Simply replace the heavy whipping cream with coconut cream. Keep in mind that the ice cream may not be as fluffy.
Absolutely! You can substitute strawberries with other berries like raspberries or blueberries for a different flavor. No keto police here 😉 In fact, you can use ANY fruit as long as you stick to small amounts. You can make this ice cream any way you like Try options such as chopped dark chocolate, fine lemon zest and matcha powder.
The best sweetener to make keto ice cream, whether it’s no churn or regular one, is Allulose. It tastes and caramelizes just like sugar which means that you can finally make smooth, no gritty, no icy ice cream. You can get 20% off RxSugar (our favorite brand!) by using the code KETODIET20 at checkout.
There are a few tricks you can use to keep your ice cream soft even without Allulose. You can use powdered Xylitol or Erythritol-based sweeteners. First, make sure to use alcohol-based vanilla extract in the ice cream mixture, as this helps prevent ice crystals from forming. Additionally, you can add a tablespoon of vegetable glycerin or MCT oil. Both options will contribute to a smoother and creamier texture, ensuring your no-churn ice cream remains soft and delicious.
How To Make No Churn Keto Ice Cream
Roast the Strawberries. Preheat your oven to 175°C (350°F) fan assisted, or 195°C (380°F) conventional. Quarter the strawberries and place them in a mixing bowl (no need to cut if using frozen). Sprinkle with 1 teaspoon of powdered low-carb sweetener and add the vanilla bean powder. Mix well to coat. Spread the strawberries on a baking tray and roast for 20 minutes. Remove from oven and let cool.
Puree the Strawberries. Once cooled, blend the strawberries into a smooth puree.
Prepare the Egg Whites. Separate the egg whites from the yolks. Place the whites in a stand mixer and whisk until they start to thicken. Add the cream of tartar and continue whisking until soft peaks form. Gradually add the remaining powdered low-carb sweetener, whisking until stiff peaks form.
Whip the Cream. In another bowl, whisk the heavy whipping cream until soft peaks form. Be careful not to overwhip.
Combine Ingredients. In a third bowl, whisk the egg yolks with the vanilla extract. Gently fold the egg whites into the whipped cream, followed by the egg yolk mixture, using a spatula until well combined.
Layer and Freeze. Alternate spoonfuls of the ice cream mixture and strawberry puree into your ice cream container. Swirl with a spoon to create a marbled effect. Freeze for at least 2 hours, up to 4 hours depending on the container size.
Serve. Scoop and serve when ready!
Tips for Best No Churn Keto Ice Cream
- Roast the Strawberries: Roasting enhances the natural sweetness and flavor.
- Don’t Overwhip the Cream: Overwhipping can cause the cream to turn into butter, ruining the texture.
- Fold in Gently. When combining the whipped cream, egg yolks and whipped egg whites, gently fold in using a rubber spatula. The more air you can keep in, the lighter and less icy the ice cream will be!
- Use Fresh Eggs: Fresh eggs will provide a better texture and taste.
- Freeze in Single-Serve Portions: This makes it easier to manage portions and speeds up the thawing process when you’re ready to eat.
Storage Instructions
The ice cream can be stored in the freezer for up to 3 months.
For better portion control, store the ice cream in individual single-serve containers. To serve, leave at room temperature for 15 minutes to soften.
Tools for No Churn Sugar-Free Ice Cream
- Food Processor or Blender: Essential for pureeing the roasted strawberries.
- Hand Mixer or Stand Mixer: To whip up the cream and egg whites.
No Churn Keto Strawberry & Cream Ice Cream
Ingredients
Roasted Strawberries
- 1 cup fresh strawberries (or frozen and thawed strawberries)
- ¼ tsp vanilla bean powder (or 1 tsp sugar-free vanilla extract)
- 1 tsp powdered low-carb sweetener (Allulose, Erythritol or Xylitol)
Ice Cream
- 4 large eggs (separated)
- ¼ tsp cream of tartar (or apple cider vinegar)
- 1 ¼ cup heavy whipping cream (or coconut cream for dairy-free)
- ½ cup powdered low-carb sweetener (Allulose, Erythritol or Xylitol)
- 1 tbsp sugar-free vanilla extract (ideally alcohol-based)
Instructions
- Preheat oven to
175 °C (350 °F), or 195 °C (380 °F). Quarter the strawberries and mix with 1 teaspoon of sweetener and vanilla powder. Roast for 20 minutes, then cool and puree. - Separate egg whites from yolks. Whisk egg whites with cream of tartar until soft peaks form, then gradually add powdered sweetener until stiff peaks form.
- Whisk egg whites with cream of tartar, gradually adding the sweetener until stiff peaks form.
- In a separate bowl, whip the cream until soft peaks form.
- Mix egg yolks with vanilla extract.
- Gently fold egg whites into the whipped cream, then fold in the egg yolk mixture until well combined.
- Alternate spoonfuls of the ice cream mixture and strawberry puree into a container. Swirl with a spoon.
- Freeze for at least 2 hours, or until firm. Depending on the container size, it may take up to 4 hours. Scoop and serve.
Nutrition
Notes
- Serving Size: About 2 scoops (125 g/ 4.4 oz).
- Portion Control: Freeze in single-serve containers for convenience.
- Serving: Leave at room temperature for 15 minutes before serving.
- Storage: Store in the freezer for up to 3 months.
You just made my day, this was SO EASY! LI never owned an ice cream maker and I’m glad I don’t need to.
So happy to hear that! ❤️
Hi Martina, have you tried this with some cacao powder and maybe raspberries? I wonder if it would stay fluffy?
Yes! You can do that. You can sift a tablespoon or two of cacao powder and gently fold in. More might make it too dense. The add some raspberry swirls. The raspberry sauce will be more runny than the strawberries but will go well with chocolate.
Wow, this was so easy to make! Definitely a keeper. It does get a bit hard if frozen overnight but I keep mine in small single serve containers so 10 minutes out of the freezer is usually the perfect time to dig in 🙂
Thank you! That’s what I do too! 🙂
Hi Martina! This sounds so good. Does over roasting the strawberries make them bitter? My oven is a bit funny so I’ll have to tweak the baking time/temperature.
Yes, if they char, they will get bitter. Maybe check halfway through the baking and you should be fine.
Can’t believe how quick and simple this was! I loved making it without an ice cream maker for once. Tasted fab even though it’s sugar-free! Happy dance 🙂
Thank you! Glad you enjoyed!
Hi Martina! This recipe turned out great for me too. I’d just add some more strawberries but I guess that would make it too high carb? Loved how easy and quick it was. I’ll probably try it with blueberries next just to see.
Thank you! I’d say definitely add some strawberries if you like more. They are still very low in carbs, especially considering the portion here.