Ingredients:
1 cup heavy whipping cream
1 cup unsweetened almond milk (or any other low-carb milk substitute)
1 cup fresh strawberries, hulled and chopped
1/2 cup powdered erythritol (or your preferred keto-friendly sweetener)
1 teaspoon vanilla extract
1 tablespoon vodka (optional, to prevent hardening)
2 large egg yolks
Instructions:
Prepare the Strawberries:
Place the chopped strawberries in a blender or food processor and blend until smooth. You can leave a few chunks if you prefer a chunkier texture.
Make the Ice Cream Base:
In a medium saucepan, combine the heavy whipping cream and almond milk. Heat over medium heat until it just starts to simmer. Do not let it boil.
Temper the Egg Yolks:
In a separate bowl, whisk the egg yolks and powdered erythritol together until well combined and slightly pale.
Slowly pour about 1/2 cup of the hot cream mixture into the egg yolk mixture while whisking constantly to temper the yolks. This prevents them from scrambling.
Pour the tempered yolk mixture back into the saucepan with the remaining cream mixture, whisking constantly.
Cook the Mixture:
Continue to cook the mixture over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 170-175°F or 77-80°C).
Remove from heat and stir in the vanilla extract and vodka (if using).
Combine with Strawberries:
Stir in the strawberry puree until fully combined.
Chill the Mixture:
Pour the mixture into a bowl and cover with plastic wrap, pressing it directly onto the surface of the mixture to prevent a skin from forming.
Refrigerate for at least 4 hours, or until completely chilled. For best results, chill overnight.
Churn the Ice Cream:
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically about 20-25 minutes.
Freeze the Ice Cream:
Transfer the churned ice cream to an airtight container. Place a piece of plastic wrap directly on the surface of the ice cream to prevent ice crystals from forming.
Freeze for at least 2 hours, or until firm.
Serve:
Let the ice cream sit at room temperature for a few minutes before scooping to make it easier to serve.
Tips:
If you don’t have an ice cream maker, you can pour the mixture into a shallow container, freeze it, and stir every 30 minutes until it reaches a creamy consistency.
Adjust the sweetness to your liking by adding more or less erythritol.


Enjoy your homemade keto and low-carb strawberry ice cream!
Nutrition Information (per serving):
Calories: 150
Total Fat: 14g
Saturated Fat: 8g
Cholesterol: 100mg
Sodium: 30mg
Total Carbohydrates: 5g
Dietary Fiber: 1g
Sugars: 2g (naturally occurring from strawberries)
Sugar Alcohols (Erythritol): 8g (subtracted from net carbs)
Net Carbs: 2g
Protein: 2g
Breakdown of Main Ingredients:
Heavy Whipping Cream (1 cup):
Calories: 800
Total Fat: 88g
Saturated Fat: 55g
Carbohydrates: 6g
Protein: 8g
Unsweetened Almond Milk (1 cup):
Calories: 30
Total Fat: 2.5g
Carbohydrates: 1g
Protein: 1g
Strawberries (1 cup):
Calories: 50
Total Fat: 0.5g
Carbohydrates: 12g
Dietary Fiber: 3g
Sugars: 7g
Protein: 1g
Powdered Erythritol (1/2 cup):
Calories: 0
Total Fat: 0g
Carbohydrates: 0g
Sugar Alcohols: 50g (subtracted from net carbs)
Protein: 0g
Egg Yolks (2 large):
Calories: 110
Total Fat: 10g
Saturated Fat: 3g
Carbohydrates: 1g
Protein: 6g
Vanilla Extract (1 tsp):
Calories: 12
Total Fat: 0g
Carbohydrates: 0.5g
Protein: 0g
Vodka (1 tbsp, optional):
Calories: 0 (as most will evaporate during cooking)
These values are approximations and can vary based on specific brands and measurements. If precise nutritional information is crucial for dietary needs, it is recommended to use a nutrition calculator with exact ingredient measurements.