Craving something creamy and berry-packed? This sugar-free strawberry ice cream recipe is bursting with real strawberries and sweet berry flavor in every scoop. You can use fresh strawberries or frozen ones. It’s an easy homemade strawberry ice cream recipe that’s as refreshing as it is satisfying.
I went to the store to grab some strawberry ice cream, but every tub I picked up had loads of sugar. I wanted something sweet but without all the extra stuff I didn’t need. So I went home, pulled out some strawberries, cream, and a little allulose. Made my very first batch of sugar-free ice cream, and it turned out better than I expected.
Do You Need to Own an Ice Cream Maker
You don’t have to own an ice cream maker to make this recipe. You can mix the ingredients and freeze them, stirring every hour to break up the ice crystals, which is perfect for making an ice cream sandwich. It takes a little more effort, but the result is still delicious and creamy.
Frozen or Fresh Strawberry
Both frozen and fresh strawberries can be used for this recipe. Frozen strawberries are convenient and available all year, while fresh ones give you the best flavor when they’re in season. Just make sure to blend them well for a smooth texture.
A Perfect Cold Treat
This ice cream is the perfect way to cool down on a hot day, together with an ice cream cone. It’s creamy, fruity, and feels like a treat even without sugar. Great for kids and adults who want a better dessert option.
How To Make Strawberry Ice Cream
Fresh strawberry flavor ice cream is a sweet, creamy treat bursting with fruity flavor. With just a handful of ingredients, you can enjoy a homemade scoop that’s refreshing and delicious.
Kitchen Gadgets Needed:
- Ice Cream Maker: The key to smooth, creamy ice cream is to churn the mix to a perfect consistency while freezing.
- Big Bowl: Great for combining and whisking all your ingredients before churning.
- Whisk: A blender to mix together evenly, especially when working with eggs and cream.
Ingredients Needed:
- Heavy Cream: Brings richness and that creamy texture you want in every scoop.
- Powdered Xylitol or Allulose Sweetener: A sugar-free way to sweeten your ice cream without any weird aftertaste.
- Pure Stevia Powder: Just a pinch adds extra sweetness, super concentrated and totally natural.
- Vanilla Extract: Adds warmth and depth to balance the strawberry flavor.
- Xanthan Gum: Helps thicken the base and prevent icy crystals from forming.
- Whole Eggs: Adds richness and body to the custard-like ice cream base.
- Egg Yolks: Boosts creaminess and gives the ice cream a smooth mouthfeel.
- Strawberries: The star of the show, which is naturally sweet, fruity, and refreshing.
*Exact measurements are listed in the recipe card below.
STEP-BY-STEP INSTRUCTIONS TO CREATE THE BEST HOMEMADE STRAWBERRY ICE CREAM RECIPE
First Step: Prepare Ice Cream Ingredients
Start by placing your ice cream maker bowl in the freezer overnight or for at least 10 hours. This ensures the bowl is properly frozen and ready to churn your ice cream smoothly.
While it chills, gather all your ingredients, including heavy cream, powdered Xylitol or Allulose Sweetener, pure stevia powder, vanilla extract, xanthan gum, eggs, and strawberries.
Second Step: Whisk the Eggs
Crack the eggs and the extra yolk into a mixing bowl and whisk until smooth and fully combined. This will form the rich base of your ice cream.
Third Step: Make the Base
In a small saucepan, combine the heavy cream, sweetener, vanilla, and xanthan gum. Heat over medium until the mixture starts to bubble; do not let it boil. Once you see the first signs of bubbling, turn off the heat right away.
Step Four: Temper Eggs and Cool the Custard
Slowly pour about ½ cup of the hot cream into the whisked eggs while stirring constantly to temper them, then return the mixture to the pot and whisk until fully combined.
Pour the warm custard base into a large bowl, cover with plastic wrap, and let it cool at room temperature for 2 hours. Afterward, transfer it to the fridge and chill for at least 2 more hours until completely cold.
Fifth Step: Add Strawberries
While your base chills in the fridge, chop your strawberries into small, bite-sized chunks. Keep them refrigerated so they’re cold when added later. This helps them blend more evenly during the churning process.
Sixth Step: Churn the Ice Cream
Once your base is thoroughly chilled and your bowl is frozen, attach the ice cream maker to your machine. Pour the base into the frozen bowl and churn for about 20 minutes, or until it reaches soft-serve consistency. Add in the chopped strawberries during the last few minutes of churning.
Seventh Step: No Machine Method
If you don’t have an ice cream maker, stir the chopped strawberries directly into the cold base. Pour the mixture into a freezer-safe container. If using xylitol, freeze directly and thaw slightly before serving. If using erythritol, stir with a hand mixer every 30 minutes for 4 or more hours to prevent crystals from forming.
STRAWBERRY ICE CREAM TIPS AND TRICKS:
- Use ripe strawberries: Ripe berries give the ice cream a sweet, fresh flavor. You can use fresh or frozen strawberries, depending on the season.
- Chill your mixture before churning: A cold mixture helps the ice cream churn better and freeze faster. This also gives it a smoother, creamier texture.
- Blend well for a smooth base: Ensure that your ingredients are thoroughly blended until no visible chunks are remaining. This helps create an even, creamy scoop every time.
- Store in a freezer-safe container: Use a tightly sealed container to prevent ice crystals from forming. Let the ice cream sit at room temperature for a few minutes before scooping.
FREQUENTLY ASKED QUESTIONS AND ANSWERS
Substitute For Some Ingredients
When making sugar-free strawberry ice cream, it’s important to choose safe and better ingredients. If you have a dog or cat at home, never use xylitol because it can be very dangerous for them. Try allulose or erythritol instead.
You can also swap stevia powder with monk fruit extract if that’s what you have. Don’t have heavy cream? Use coconut milk. And if you’re out of strawberries, any berry works fine, just like you can use guar gum instead of xanthan gum.
What To Serve With the Best Strawberry Ice Cream Recipe?
Strawberry ice cream tastes great with fresh chocolate brownie. You can also serve it in a bowl with a sprinkle of chopped nuts or chocolate chips. It’s perfect as a light dessert after any meal.
Keep your strawberry ice cream in a freezer-safe container with a tight lid. Press a piece of parchment paper on top of the ice cream to prevent ice crystals from forming. Store it in the coldest part of your freezer for the best texture.
Can I Freeze Sugar-Free Ice Cream?
Yes, sugar-free strawberry ice cream can be frozen just like regular ice cream. It may get a little harder, so let it sit out for a few minutes before scooping. Use a spoon dipped in warm water for easier serving.
More Tasty Ideas for You
Looking for more fun and tasty recipes? Try making your own marshmallows at home. They’re soft, sweet, and great in hot drinks. Basil pesto adds big flavor to pastas, sandwiches, or even roasted veggies.
If you like crunchy snacks, air fryer pork rinds are easy to make and super crispy. These ideas are simple and delicious for anyone who loves trying something new in the kitchen.
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Sugar-Free Strawberry Ice Cream
Craving something creamy and berry-packed? This sugar-free strawberry ice cream recipe is bursting with real strawberries and sweet berry flavor in every scoop. You can use fresh strawberries or frozen ones. It’s an easy homemade strawberry ice cream recipe that’s as refreshing as it is satisfying.
-
1 Ice Cream Maker
-
1 Big Bowl
- 3 Cups Heavy Cream
- ½ Cup Powdered Xylitol or Allulose Sweetener
- ¾ teaspoon Pure Stevia Powder
- 1 teaspoon Vanilla Extract
- 1 teaspoon Xanthan Gum
- 2 Pieces Whole Eggs
- 3 Pieces Egg Yolks
- 1½ Cups Strawberries fresh or frozen
-
Start by placing your ice cream maker bowl in the freezer overnight or for at least 10 hours. This ensures the bowl is properly frozen and ready to churn your ice cream smoothly. While it chills, gather all your ingredients, including heavy cream, powdered Xylitol or Allulose Sweetener, pure stevia powder, vanilla extract, xanthan gum, eggs, and strawberries.
-
Crack the eggs and the extra yolk into a mixing bowl and whisk until smooth and fully combined. This will form the rich base of your ice cream.
-
In a small saucepan, combine the heavy cream, sweetener, vanilla, and xanthan gum. Heat over medium until the mixture starts to bubble; do not let it boil. Once you see the first signs of bubbling, turn off the heat right away.
-
Slowly pour about ½ cup of the hot cream into the whisked eggs while stirring constantly to temper them, then return the mixture to the pot and whisk until fully combined. Pour the warm custard base into a large bowl, cover with plastic wrap, and let it cool at room temperature for 2 hours. Afterward, transfer it to the fridge and chill for at least 2 more hours until completely cold.
-
While your base chills in the fridge, chop your strawberries into small, bite-sized chunks. Keep them refrigerated so they’re cold when added later. This helps them blend more evenly during the churning process.
-
Once your base is thoroughly chilled and your bowl is frozen, attach the ice cream maker to your machine. Pour the base into the frozen bowl and churn for about 20 minutes, or until it reaches soft-serve consistency. Add in the chopped strawberries during the last few minutes of churning.
-
If you don’t have an ice cream maker, stir the chopped strawberries directly into the cold base. Pour the mixture into a freezer-safe container. If using xylitol, freeze directly and thaw slightly before serving. If using erythritol, stir with a hand mixer every 30 minutes for 4 or more hours to prevent crystals from forming.
- Use ripe strawberries: Ripe berries give the ice cream a sweet, fresh flavor. You can use fresh or frozen strawberries, depending on the season.
- Chill your mixture before churning: A cold mixture helps the ice cream churn better and freeze faster. This also gives it a smoother, creamier texture.
- Blend well for a smooth base: Ensure that your ingredients are thoroughly blended until no visible chunks are remaining. This helps create an even, creamy scoop every time.
- Store in a freezer-safe container: Use a tightly sealed container to prevent ice crystals from forming. Let the ice cream sit at room temperature for a few minutes before scooping.
Serving: 1ServingCalories: 352kcalCarbohydrates: 2gProtein: 3gFat: 32gSaturated Fat: 21gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 106mgSodium: 36mgPotassium: 128mgFiber: 1gSugar: 4gVitamin A: 1322IUVitamin C: 16mgCalcium: 64mgIron: 0.2mg
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
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