American · dessert

Keto Strawberry Ice Cream with Sour Cream (No Churn)

Keto Strawberry Ice Cream with Sour Cream (No Churn) — from All Day I Dream About Food's cooking video Watch how it’s made · 4:05

Video by All Day I Dream About Food on YouTube · Open on YouTube

20 min · plus 6 hours to overnight freezingMakes 8 × 1 scoop (½ cup)169 kcal a portion
  • Keto (3.8 g net carbs a serve)
  • Vegetarian
  • Gluten-free ingredients
  • Nut-free

Contains: Milk. Check labels on stock, sauces and spice mixes.

Fresh strawberries with sour cream and whipped cream, sweetened with allulose and erythritol: about 4 g net carbs a scoop and no added sugar.

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Ingredients 6

Method

Tap a time to watch that step in the video.

  1. Put the strawberries in a blender or food processor. If they're frozen, thaw and drain them first so the ice cream isn't icy. 0:27
  2. Add the allulose (or BochaSweet), which keeps the ice cream softer than erythritol alone, and blend smooth or leave a few chunks. 1:01
  3. In a bowl, whisk the sour cream, vanilla and strawberry purée until well combined. Set aside. 1:26
  4. Beat the heavy cream with the powdered erythritol until it holds stiff peaks. 1:57
  5. Fold the strawberry mixture into the whipped cream until no streaks remain, then spread it in a freezer-safe dish. 2:27
  6. Freeze at least 6 hours, ideally overnight, then scoop into ½-cup servings. It stays scoopable straight from the freezer. 2:44

Tip. The cook also adds an optional 2 tbsp (28 g) vodka to the purée to reduce iciness; we've left it out. Keeps in an airtight container for up to 3 months.

The method is a summary in our words — the video shows every step.

One portion, 1 scoop (½ cup), gives you 1 of 8

Energy169 kcal710 kJ
Protein1.5 g3% of a day
Fibre0.6 g2% of a day
Carbohydrate4.4 g3.8 g net · 3.3 g sugars2% of a day
Fat16 g9.8 g saturated21% of a day
Sodium20 mg1% of a day

Where the energy comes from one serve

  • Net carbs 9%
  • Protein 4%
  • Fat 87%

Fits keto: 3.8 g net carbs a serve, with 87% of the energy from fat.

Vitamins & minerals % of a day, one serve · tap for more

Vitamin A Source19%

170 µg a serve, mostly from heavy whipping cream (72%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.

Vitamin C Source19%

17 mg a serve, mostly from strawberries (97%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.

Show the other 13
Omega-39%

0.1 g a serve, mostly from heavy whipping cream (65%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.

Vitamin B126%

0.1 µg a serve, mostly from full-fat sour cream (59%). Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.

Calcium4%

53 mg a serve, mostly from full-fat sour cream (55%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.

Selenium4%

2.2 µg a serve, mostly from full-fat sour cream (54%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.

Vitamin E3%

0.5 mg a serve, mostly from heavy whipping cream (57%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.

Folate3%

11 µg a serve, mostly from strawberries (61%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.

Potassium2%

110 mg a serve, mostly from strawberries (40%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.

Magnesium2%

8.7 mg a serve, mostly from strawberries (42%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.

Zinc2%

0.2 mg a serve, mostly from full-fat sour cream (49%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.

Vitamin K2%

2 µg a serve, mostly from heavy whipping cream (47%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.

Vitamin B62%

0 mg a serve, mostly from strawberries (49%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.

Iron1%

0.2 mg a serve, mostly from strawberries (66%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.

Vitamin D1%

0.3 µg a serve, mostly from heavy whipping cream (67%). Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.

Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works

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Recipe and video by All Day I Dream About Food; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.