Strawberry shortcake has always been one of my favorite summer desserts. I wanted to turn those same classic flavors into a cool and creamy homemade ice cream.
This keto strawberry shortcake ice cream gives you sweet strawberry ribbons and buttery crumble pieces in every single bite.
The best part is that it is completely low carb and keto friendly. You do not have to worry about sugar spikes while enjoying a rich bowl of ice cream.
Most store-bought options are either full of sugar or have an odd chalky texture. Making it at home lets you control what goes in and gives you the perfect creamy scoop.
Grab your ice cream maker, because this simple treat is going to be a regular favorite in your freezer.
Why I Love This Recipe
Nostalgic Flavor – You get the classic taste of summer strawberry shortcake ice cream bars without any of the sugar.
Always Scoopable – Allulose keeps the ice cream soft in the freezer so you never have to chip away at it.
Real Strawberry Swirl – The homemade fruit ribbon tastes like fresh summer berries without spiking your daily net carbs.
Cheesecake Richness – Real cream cheese blends into the cream base to create an ultra rich texture in every scoop.
Ingredients You’ll Need
For The Strawberry Swirl
- 1 1/2 cups Chopped Strawberries
- 3 tbsp Allulose
- 1 tsp Lemon Juice
For The Shortcake Crumble
- 3/4 cup Almond Flour
- 2 tbsp Butter
- 2 tbsp Powdered Allulose
- 1/2 tsp Vanilla Extract
- 1/8 tsp Sea Salt
For The Ice Cream
- 2 cups Heavy Cream
- 1 cup Unsweetened Almond Milk
- 4 oz Cream Cheese
- 1/2 cup Allulose
- 1 tsp Vanilla Extract
- 1/8 tsp Xanthan Gum
How To Make
Step 1
Combine the strawberries, allulose, and lemon juice in a saucepan. Cook over medium heat for 7 to 9 minutes, stirring occasionally, until thick and jammy. Cool completely in the refrigerator.
Step 2
Melt the butter in a skillet over medium-low heat. Stir in the almond flour, powdered allulose, vanilla extract, and sea salt, then cook for 3 to 4 minutes until golden and crumbly. Cool completely.
Step 3
Blend the heavy cream, almond milk, cream cheese, allulose, vanilla extract, and xanthan gum until completely smooth. Refrigerate the mixture for at least 4 hours.
Step 4
Churn the chilled ice cream base according to the manufacturer’s directions until thick and creamy.
Step 5
Add half of the shortcake crumble during the final minute of churning, allowing it to distribute without disappearing into the base.
Step 6
Spoon one-third of the ice cream into a freezer-safe container and drizzle with strawberry swirl. Repeat the layers twice, then scatter the remaining crumble over the top.
Step 7
Freeze for 2 to 4 hours until scoopable. Let stand for 5 to 10 minutes at room temperature if frozen longer.
Tips
Stick With Allulose Sweetener
You’ll get the best results if you do not swap the allulose for erythritol or monk fruit blends. Allulose behaves just like real sugar in the freezer and keeps your scoop soft and creamy.
From my experience, other low carb sweeteners make the base freeze rock solid. If you use erythritol, you will end up with an icy block that takes forever to thaw.
Soften the Cream Cheese First
I recommend letting the cream cheese sit on the counter until it reaches room temperature before blending. Cold cream cheese will break into tiny white flecks instead of dissolving into the liquid.
If your base has tiny lumps, those specks will freeze into hard little bits. Taking the chill off first guarantees your base turns out completely silky.
Cook the Strawberry Swirl Long Enough
Strawberries release a lot of natural moisture once they heat up in the pan. You want to simmer them until the juices turn thick, glossy, and jammy.
If the sauce is too thin, that extra water will turn into crunchy ice crystals once frozen. Simmering it down keeps the fruit ribbons soft and sweet in every bite.
More Recipes
- Keto Chocolate Hazelnut Crunch Ice Cream
- Keto Neapolitan Cheesecake
- Keto Pistachio Baklava Ice Cream
- Keto Raspberry Truffle Ice Cream
- Keto Strawberry Crunch Cheesecake
FAQ
Can I use erythritol instead of allulose?
Allulose is the best choice here because it keeps the ice cream soft and easy to scoop straight from the freezer.
If you use erythritol or an erythritol blend, the ice cream will freeze very hard and develop a crunchy, icy texture.
Keto Strawberry Shortcake Ice Cream
Equipment
- ice cream maker
- blender
Ingredients
For The Strawberry Swirl
- 1 1/2 cups Chopped Strawberries
- 3 tbsp Allulose
- 1 tsp Lemon Juice
For The Shortcake Crumble
- 3/4 cup Almond Flour
- 2 tbsp Butter
- 2 tbsp Powdered Allulose
- 1/2 tsp Vanilla Extract
- 1/8 tsp Sea Salt
For The Ice Cream
- 2 cups Heavy Cream
- 1 cup Unsweetened Almond Milk
- 4 oz Cream Cheese
- 1/2 cup Allulose
- 1 tsp Vanilla Extract
- 1/8 tsp Xanthan Gum
Instructions
- Combine the strawberries, allulose, and lemon juice in a saucepan. Cook over medium heat for 7 to 9 minutes, stirring occasionally, until thick and jammy. Cool completely in the refrigerator.
- Melt the butter in a skillet over medium-low heat. Stir in the almond flour, powdered allulose, vanilla extract, and sea salt, then cook for 3 to 4 minutes until golden and crumbly. Cool completely.
- Blend the heavy cream, almond milk, cream cheese, allulose, vanilla extract, and xanthan gum until completely smooth. Refrigerate the mixture for at least 4 hours.
- Churn the chilled ice cream base according to the manufacturer's directions until thick and creamy.
- Add half of the shortcake crumble during the final minute of churning, allowing it to distribute without disappearing into the base.
- Spoon one-third of the ice cream into a freezer-safe container and drizzle with strawberry swirl. Repeat the layers twice, then scatter the remaining crumble over the top.
- Freeze for 2 to 4 hours until scoopable. Let stand for 5 to 10 minutes at room temperature if frozen longer.