Sugar-Free Strawberry Ice Cream

A rectangular metal container with scoops of strawberry ice cream, an ice cream scoop, and bowls of frozen strawberries on a light pink cloth.

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.

Course Dessert, Desserts, Frozen

Cuisine American, International

Keyword berry, best strawberry ice cream, blender, churn, fresh strawberries, fresh strawberry flavor, heavy cream, homemade ice cream, homemade strawberry ice cream, ice cream maker, ice creams, make strawberry ice cream, strawberry, strawberry ice cream, strawberry ice cream recipe

Prep Time 30

Cook Time 5

Chill Time 5

Total Time 5 35

Servings Servings

Calories 352kcal

Author Zuzana Paar

Equipment

1 Ice Cream Maker
1 Big Bowl
1 Whisk

Ingredients

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

US Customary - Metric

Instructions

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.

Notes

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.

Nutrition