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Keto Strawberry Protein Ice Cream
Keto Strawberry Protein Ice Cream
KetoGenics
25 minutes
1 hours
American
Dessert
Make keto strawberry ice cream at home with a high-protein twist. This low-carb recipe uses whey protein isolate for a creamy, satisfying dessert. Easily made with an ice cream maker or no-churn.
Ingredients
- 1 ½ cups heavy whipping cream
- 1 cup unsweetened almond milk (or canned coconut milk for extra creamy)
- ½ cup allulose (best for soft/scoopable texture) or ⅓ cup powdered erythritol
- 1 scoop KetoGenics ISO-WHEY Strawberry Shortcake
- ¾ cup strawberries (fresh or frozen)
- 1–2 tsp lemon juice (makes the strawberry flavor come alive)
- ½ tsp vanilla extract (optional if your protein is flavored)
- Pinch of salt
- ¼ tsp xanthan gum (optional, but helps reduce iciness)
Directions
- Blend the strawberry layer: Blend strawberries + lemon juice until smooth. (If you want a “swirl,” don’t fully mix it in later.)
- Dissolve sweetener: Warm ½ cup of the almond milk (don’t boil). Whisk in sweetener until dissolved. Pour into a bowl and add remaining almond milk.
- Add the protein (no clumps): Whisk in ISO-WHEY until smooth.
- Add cream + thicken: Whisk in heavy cream, salt, vanilla, and xanthan gum (if using). Chill the base 30–60 min (colder = better churn).
- Churn: Pour into ice cream maker and churn per your machine (usually ~20–25 min).
- Strawberry swirl (optional but 🔥): Layer churned ice cream into a loaf pan, spooning in strawberry purée between layers. Lightly swirl with a knife.
- Freeze to set: Cover and freeze 2–4 hours.
No ice cream maker? (super simple freezer method)
Follow the same recipe, but instead of churning: Pour base into a shallow pan.
- Freeze 45 minutes, stir/whisk vigorously.
- Repeat 2–3 times (every 30–45 minutes) until thick, then let set.
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