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January 15, 2026 0 min read

Keto Strawberry Protein Ice Cream

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Author:

KetoGenics

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.

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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)

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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.