This Keto Strawberry Crème Fraîche Ice Cream is rich, creamy, and bursting with fresh berry flavor. It’s a no-churn, low-carb dessert made with just two main ingredients (plus two optional) and takes only 5 minutes of prep time.
With 1.8g of net carbs per serving, it’s the perfect guilt-free treat for your health goals.
Why Strawberries and Crème Fraîche Make Magic Together
Strawberries are a great option if you want to eat fewer carbs. They are a low-carb superstar, naturally sweet and packed with antioxidants. They’re the perfect choice for a guilt-free dessert that satisfies your sweet tooth while keeping you on track with your goals.
Pair them with the creamy richness of crème fraîche, and you’ve got a match made in keto heaven. The tangy and fruity flavors complement each other beautifully, creating a luxurious texture and taste you’ll crave with every bite.
Watch me make this recipe in my quick video – it’s like cooking together in the kitchen!
Ingredients
- Frozen strawberries
- Crème fraîche (or full-fat yogurt)
- Powdered sweetener (optional, to taste)
Why This Combination of Ingredients Works
Creating the perfect low-carb ice cream is all about choosing the right ingredients. Here’s why this combination is a winner:
- Strawberries: These vibrant berries aren’t just pretty, they’re loaded with antioxidants, vitamins, and fiber. Whether you use fresh or frozen, they bring natural sweetness and a burst of fruity flavor.
- Crème Fraîche: This rich and creamy ice cream base adds a velvety texture and tangy note that elevates the dessert. It’s higher in fat than yogurt, which means every spoonful feels indulgent. Bonus: it amplifies the fruity flavor for a truly heavenly experience.
The result? A dessert that’s creamy, refreshing, and perfectly balanced in sweetness and texture. Enjoy a delicious and healthy dessert with this low carb keto strawberry frozen crème fraîche.
Instructions
How do you make keto strawberry ice cream?
- Prep the ingredients: Place frozen strawberries in a blender or food processor.
- Add crème fraîche or yogurt: Blend together until the mixture becomes smooth and creamy. It should resemble a thick smoothie.
- Sweeten to taste: Taste the mixture and add powdered sweetener, if desired.
- Freeze: Pour the mixture into a freezer-safe container and freeze for 1-2 hours. Stir with a spatula halfway through for better texture.
- Serve and enjoy: Let the ice cream sit at room temperature for a few minutes before scooping for the perfect creamy texture.
Please Note!
Frozen Strawberries: Using frozen strawberries in this recipe ensures a creamy and chilled consistency. If fresh strawberries are used, the texture may vary.
Crème Fraîche Substitute: If crème fraîche is not available, you can substitute it with full-fat yogurt, coconut milk or heavy cream. Keep in mind that the taste and texture may differ slightly.
Sugar Substitute Options: Powdered sweetener can be added to enhance the sweetness of the keto ice cream. Choose a low-carb sweetener of your preference, such as swerve, allulose or stevia, and adjust the amount according to your desired sweetness.
Freezing Time: The recommended freezing time of 1-2 hours is a guideline. Feel free to adjust the duration based on your desired firmness. Longer freezing times will result in firmer ice cream.
Softening the Ice Cream: Before serving, allow the ice cream to sit at room temperature for a few minutes to soften slightly. This will make it easier to scoop and enhance the creamy texture.
Recipe Tips
- For dairy-free options: Replace crème fraîche with chilled coconut cream. Refrigerate a can of coconut milk overnight, scoop out the solid cream, and use it in place of crème fraîche.
- Choose frozen strawberries: They give the best texture and a chilled consistency. If using fresh strawberries, freeze them first for optimal results.
- Sweetener options: Use powdered keto-friendly sweeteners like erythritol, allulose, or stevia for smooth blending and balanced sweetness.
Ingredient Swaps
This recipe is flexible and allows for substitutions to suit your preferences or dietary needs. Here are some ideas:
- Crème Fraîche Alternatives: If crème fraîche isn’t available, you can use full-fat Greek yogurt or heavy cream for a similar texture.
- For a dairy-free option, swap crème fraîche with coconut cream:
- Refrigerate a can of coconut milk overnight without shaking it.
- Scoop out the solid cream the next day—it’s perfect for a creamy, dairy-free base!
- One 14-ounce can yields about 1 cup of coconut cream.
- Strawberries: Feel free to replace strawberries with other low-carb fruits like blueberries, raspberries, or blackberries to create a variety of flavors.
This flexibility ensures you can enjoy this recipe no matter your preferences or available ingredients!
Storage Tips
- Refrigerator: Keep leftovers in an airtight container in the freezer for up to 2 weeks. For best texture, consume within the first week.
- Reheating for softness: Allow the ice cream to thaw for a few minutes before scooping. Avoid microwaving to prevent melting.
- To prevent the ice cream from becoming too hard, you can add some xanthan gum to the ice cream mixture before churning or freezing it. Xanthan gum is a natural thickener that helps prevent ice crystals from forming. You can also let the ice cream thaw slightly on the kitchen counter before scooping. Read more about Xanthan Gum here.
Conclusion
This Low Carb Strawberry Crème Fraîche Ice Cream is a creamy, fruity delight you’ll want to enjoy again and again. With its minimal ingredients and simple steps, this recipe is perfect for a quick dessert that doesn’t compromise on flavor or nutrition. Treat yourself to a low-carb frozen dessert that feels indulgent but fits seamlessly into your keto lifestyle.n carbs and high in taste. Each spoonful is a perfect balance of natural sweetness and creamy texture.
Frequently Asked Questions (FAQ)
Q: What is keto ice cream?
Keto ice cream is a low carb ice cream recipe that is suitable for people who follow a ketogenic diet. It is made with keto-friendly ingredients, such as heavy whipping cream, cream cheese, egg yolks, and low carb sweeteners.
Q: What are the best keto-friendly sweeteners for keto ice cream?
The best keto-friendly sweeteners for keto ice cream are those that have a low glycemic index, dissolve well, and don’t crystallize when frozen. Some of the most popular options are erythritol blend, monk fruit, and keto sugar.
Q: Can I use this base for other flavors?
A: Absolutely! Substitute strawberries with other low-carb fruits like raspberries or add vanilla extract for variety.
More Keto Ice Cream Recipes
- Keto Blueberry And Crème Fraîche Ice Cream
- Keto Ice Cream Sandwich: Chocolate-Peanut Butter Delight
- Keto Strawberry Cheesecake Ice Cream
- Keto Coconut Ice Cream Recipe
More Keto Desserts Recipes
- Keto Strawberry Mug Cake
- Keto Strawberry Cheesecake Ice Cream
- Keto Mug Cheesecake with Chocolate Strawberry Jam
Keto Strawberry Creme Fraiche Ice Cream
Equipment
- 1 Spatula
Ingredients
- 1/2 cup frozen strawberries (or your favorite low-carb berries)
- 1 cup crème fraiche (or full-fat yogurt for a tangier flavor)
- 1 tbsp powdered swerve sweetener (optional, adjust to taste)
- 1 teaspoon lemon juice (optional, adjust to taste)
Instructions
- Place frozen strawberries and crème fraîche into a blender or food processor.
- Blend until smooth and creamy, resembling a thick smoothie. Taste the mixture and adjust sweetness with powdered swerve if desired.
- Transfer the mixture to a freezer-proof container.
- Freeze for 1-2 hours, stirring with a spatula after 1 hour to break up frozen parts for a smoother texture.
- Before serving, allow the ice cream to soften slightly at room temperature for a few minutes, then scoop and enjoy!
Video Recipe
Notes
- Use frozen berries for the best creamy and chilled texture. If using fresh strawberries, freeze them first.
- Swap crème fraîche with coconut cream for a dairy-free option.
- Adjust sweetness based on the natural sweetness of your strawberries.
- Freeze longer for a firmer texture, but let soften at room temperature before serving for easy scooping.
