A light and tasty treat, this dairy free coconut strawberry ice cream is the perfect keto friendly dessert your whole family will enjoy!
Smooth, rich and creamy ice cream. It’s a favorite worldwide. There are countless flavors to enjoy, too. For many, it can be a stumbling block on their ketogenic diet.
Some ice creams can have over 17 grams of carbs per ½ cup! Let’s be honest, how many of us actually measure our ice cream each and every time? Then, there is the dairy. For a lot of us, dairy isn’t a problem. However, heavy cream can have an adverse effect for some. It doesn’t digest easily for them, and can lead to very upset tummies.
To avoid this, we can use full fat coconut milk. At 6 net carbs per ½ cup, and a filling 24 grams of healthy fats, it’s a great choice. I prefer to use the coconut milk in the can. It’s easier to store, as it can sit on my pantry shelf, instead of taking up room in the fridge. For that reason, I buy it in bulk at Costco so I can make ice cream any time.
If you want to use the coconut milk in the carton, you can. However, the ice cream may freeze a lot harder due to the higher water content. It will require a lot less freezing time, and will be harder when it’s fully frozen.
This low carb strawberry ice cream is just what the chef ordered.
It’s made with 3 all natural ingredients that you can feel good about: fresh strawberries, coconut milk, and erythritol. This dairy free, coconut strawberry ice cream can be made without an ice cream churn, too. Just a blender, loaf pan, and an ice cream scoop!
Erythritol is an all natural sweetener that is great for keto ice cream. It blends well, and has zero effect on blood sugar levels. Erythritol has 4 net carbs per Tablespoon, but many do not count it as it’s not processed by the body. We did not included in the carb count in this easy ice cream recipe.
Like coconut? Learn how to make shredded Coconut.
Why is my homemade keto ice cream rock solid?
Did you know that there is another nasty ingredient in all commercial ice cream? It’s used by every ice cream maker, and they are allowed to keep it a secret! Considered an “industry standard” ingredient, it is not required to be included in the ingredients listing.
It’s what keeps your ice cream scoop-able after being in the freezer, and soft enough to eat with a spoon. This ingredient is considered “safe” to consume by the FDA. What is it?
Propylene glycol.
The same chemical that is found in your car’s radiator, that keeps the engine from overheating in the summer, and freezing in the winter.
Propylene glycol is a colorless, organic liquid that’s manufactured by treating propylene with chlorinated water to form the chlorohydrin, which is then converted to the glycol, an alcohol, by treating it with a sodium carbonate solution.
According to the FDA, in alcoholic beverages, it shouldn’t exceed 5% of the amount needed to achieve its desired effect, but no more than 24% for confections and frostings. In frozen dairy products it shouldn’t be any more than 2.5%, yet it can go as high as 97% for seasonings and flavorings. (source)
The FDA has decided that this is considered “safe” to consume in small quantities. But, what exactly IS a small quantity? One serving a day? One serving a week? How much ice cream can you consume safely?
The only way to avoid this chemical is to make your own ice cream. However, because your ice cream will not contain propylene glycol, it may freeze rock solid.
Other Desserts To Try
French Vanilla Frozen Custard
French Vanilla Frozen Custard
Here are some ways to keep your low carb ice cream soft and scoopable, even after being in the freezer:
- Add in 2 Tablespoons MCT oil to the recipe while blending. MCT=medium chain triglyceride oil. This is a healthy fat that bypasses the digestive system and is processed by the liver. It can give quick energy.
- Use 2-3 Tablespoons bottom shelf vodka. This has no carbs, and vodka is tasteless, especially in keto ice cream. What it does is act like the propylene glycol and keeps the ice cream from freezing solid. Be aware that for some, alcohol in ANY amount can have adverse effects. They can include knocking you out of ketosis.
- Allow the ice cream to soften at room temperature for 5-10 minutes before serving.
- Make a smaller batch, and freeze it just as long as necessary to “ripen” to the texture that you want it, and eat it immediately. This is my favorite option.
Are you ready for an amazing dairy free, keto strawberry ice cream experience? Grab your bowl and spoon and let’s dig in!
This needs about 2-3 hours in the freezer for a soft serve texture. If you want it harder, keep it in the freezer for up to 8 hours. Ice cream may need to soften a bit on the counter before serving. Once it’s ripened to the texture you like, wrap it up in an airtight container to store.
Ingredients:
- 4 cups full fat coconut milk, using both water and coconut cream
- ½ cup erythritol
- 8 ounces chopped strawberries, divided
Instructions:
- Add coconut milk, erythritol and half of the strawberries to a food processor or blender. If you are adding MCT oil, or vodka, do it now.
- Blend on high until smooth.
- Fold in the rest of the strawberries.
- Line a loaf pan, or other freezer safe container of choice, with parchment paper. Pour ice cream base into pan.
- Cover tightly with aluminum foil and freeze for 2-3 hours.
- Serve and enjoy!
- Leftover ice cream may need a few minutes on the counter to re-soften after freezing.
What is your favorite keto friendly ice cream flavor? Will you try this dairy free strawberry ice cream? Be sure to let me know what you think!
Dairy Free Coconut Strawberry Ice Cream
Ingredients
- 4 cups full fat coconut milk, using both water and coconut cream
- ½ cup erythritol
- 8 ounces chopped strawberries, divided
Instructions
- Add coconut milk, erythritol and half of the strawberries to a food processor or blender. If you are adding MCT oil, or vodka, do it now.
- Blend on high until smooth.
- Fold in the rest of the strawberries.
- Line a loaf pan, or other freezer safe container of choice, with parchment paper. Pour ice cream base into pan.
- Cover tightly with aluminum foil and freeze for 2-3 hours. Serve and enjoy!
- Leftover ice cream may need a few minutes on the counter to re-soften after freezing.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
Vitamix Explorian Blender, Professional-Grade, 64 oz. Container, Black (Certified Refurbished) -
Thai Kitcen Organic Coconut Milk (6 Pack, Paleo Friendly, No Added Sugar) 13.66 fl oz -
Wilton 2105-6806 Perfect Results Large Nonstick Loaf Pan, 9.25 by 5.25-Inch, Silver -
Reynolds Kitchens Parchment Paper (SmartGrid, Non-Stick, 45 Square Foot Roll)
Nutrition Information:
Yield:
6Serving Size:
1/2 cupAmount Per Serving: Calories: 327 Total Fat: 38.2g Saturated Fat: 29g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 0mg Sodium: 34mg Carbohydrates: 11g Fiber: 4.1g Sugar: 4g Protein: 3.9g
Zach
Some of Zach's favorite keto resources include:
Perfect Keto: For those who are looking for easy supplements that support a Keto diet, Perfect Keto offers a variety of products that make it easy to stay in ketosis including keto bars, whey protein, and keto nootropics.
KetoLogic: For those who have a sweet tooth, KetoLogic sells keto-friendly chocolate candies with only 1g of net carbs & zero added sugars.
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