Keto No-Churn Strawberry Ice Cream

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!

• Preparation Time: 10 mins
• Total Time: 10 mins
• Calories: 296 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 pinch salt
• 1 cup heavy whipping cream
• ¼ teaspoon xanthan gum
• 2 tablespoons low-calorie natural sweetener (such as Swerve®)
• ⅓ cup chopped strawberries
• 1 tablespoon vodka (Optional)

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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