Strawberries and lemon are a match made in heaven in this easy summer gelato! This keto ice-cream recipe uses creamy coconut milk, fresh strawberries and zesty lemon to balance the sweetness and creaminess.
Here's what you need to make this easy summer treat:
- Berries. We're using strawberries but you can use other options such as blackberries, blueberries or raspberries instead.
- Coconut milk. To keep this recipe dairy-free we are using full-fat coconut milk. For a creamier ice-cream you can use coconut cream instead.
- Low-carb sweetener. We are using Allulose although it may not be available where you live. Powdered Erythritol, Swerve or a few drops of stevia are all good alternatives.
- Protein powder. We are using collagen for that extra protein boost and creaminess. Instead of collagen you can use the same amount of whey protein isolate, egg white protein powder or plant-based pea protein powder.
- Lemon zest. Fine lemon zest will add extra flavor! Make sure you are using organic lemons.
- Vanilla extract. Alcohol-based vanilla extract will add flavor and keep the ice cream from freezing too hard.
We all have different dietary needs so it's only natural that you may need to adjust the macros in this keto recipe. You can make any adjustments directly in the KetoDiet App by cloning any of the recipes from my blog and customizing them to fit your macros and preferences.
Ice Cream Without an Ice Cream Maker
No ice cream maker? No problem! Simply swap frozen strawberries for the fresh strawberries. Additionally, about a cup (240 ml) of the coconut milk in an ice tray and freeze for at least 2 hours. Blend the frozen strawberries and frozen coconut milk with all of the remaining ingredients. Pour into a container and freeze for 1 to 2 hours before serving.
How about low-carb sweeteners? You can use Erythritol or Erythritol-based sweeteners which are available in most countries. However, if you have the option, use Allulose. It's your best bet if you want to keep your ice cream soft.
Preparation time
Hands-on: 5 minutes
Overall: 2 hoursNutritional values (per serving, 2 scoops, 150 g/ 5.3 oz)
| Total Carbs | 6.4 | grams |
| Fiber | 0.9 | grams |
| Net Carbs | 5.4 | grams |
| Protein | 6.5 | grams |
| Fat | 20.5 | grams |
| of which Saturated | 18.1 | grams |
| Energy | 225 | kcal |
| Magnesium | 50 | mg (13% RDA) |
| Potassium | 274 | mg (14% EMR) |
Macronutrient ratio: Calories from carbs (9%), protein (11%), fat (80%)
Ingredients (makes 5 servings)
- 500 ml full-fat coconut milk (16.9 fl oz)
- 200 g fresh hulled strawberries (7.1 oz)
- zest from 1 organic lemon
- 1/4 cup powdered Erythritol or Allulose (40 g/ 1.4 oz)
- 1/4 cup collagen powder or protein powder of choice (25 g/ 0.9 oz)
- 1 tbsp sugar-free vanilla extract (15 ml)
Instructions
- Wash and hull the strawberries and zest the lemon.
- Place the strawberries, coconut milk, fine lemon zest, sweetener, collagen and vanilla extract into a food processor or a blender. Process until you get a smoothie-like consistency.
Note: If available, you can use Allulose instead of Erythritol or Swerve as Allulose is best for soft ice cream. See recipe tips for more swaps.
- Pour into an ice cream maker and churn until soft-serve consistency. This will take 45-60 minutes. (Or see recipe tips above tips for no ice cream maker.)
- When ready, transfer into a freezer-friendly container, or 5 single-serve containers. Freeze for 30 to 60 minutes before serving.
- If frozen for more than an hour, the ice cream may be too hard to scoop. Soften out of the freezer for a few minutes before scooping. Store covered in the freezer for up to two months. Serve on its own or try with my Low-Carb Sugar Cones.
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