Keto No-Churn Strawberry Mascarpone Ice Cream
A creamy, low-carb ice cream that combines rich mascarpone with fresh strawberries and requires no ice cream maker. The xanthan gum helps create a smooth texture while the mascarpone adds luxurious richness that rivals traditional dairy desserts. Perfect for keto dieters craving a guilt-free frozen treat, this dessert delivers authentic ice cream satisfaction without the sugar crash.
Ingredients
- 1 cup strawberries
- 2 tablespoon Swerve Ultimate powdered sugar Replacement
- ⅛ teaspoon kosher salt
- ¼ teaspoon xanthan gum
- ½ teaspoon lemon juice
- 2 tablespoon water
- 8 ounce mascarpone cheese
- 2 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- 1
Combine Swerve with xanthan gum and kosher salt
- 2
Dice strawberries into small pieces and place in saucepan with sweetener mixture, lemon juice and water
- 3
Cook over medium heat stirring continuously until mixture thickens, then chill in refrigerator until well chilled
- 4
Blend mascarpone cheese with Swerve and kosher salt using hand mixer, then refrigerate while preparing whipped cream
- 5
Whip cold heavy cream on high until soft peaks form
- 6
Add Swerve, kosher salt and vanilla extract to whipped cream and continue mixing until stiff peaks form
- 7
Fold a scoop of whipped cream into mascarpone mixture to lighten
- 8
Fold mascarpone mixture into remaining whipped cream, then gently fold in chilled strawberry sauce to create swirls
- 9
Scoop into parchment-lined loaf pan and freeze for 3-4 hours until firm but not super hard
Tips
Keep heavy cream very cold before whipping to achieve proper peaks and texture.
Gently fold in strawberry sauce to create beautiful swirls without overmixing the cream.
Let ice cream soften at room temperature if it becomes too hard to scoop easily.
Good to Know
Freeze covered for up to 2 weeks in airtight container
Can be made up to 1 week ahead and stored frozen
Let soften 5-10 minutes at room temperature before scooping
Common Mistakes
Don't overmix the strawberry sauce to avoid breaking the cream structure
Use cold cream to avoid difficulty achieving stiff peaks
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this without xanthan gum?
Yes, but the texture may be slightly icier. The xanthan gum helps create a smoother, creamier consistency similar to churned ice cream.
How long will this keep in the freezer?
Store covered for up to 2 weeks. The texture is best within the first week, after which it may become slightly harder.
Can I use frozen strawberries instead?
Yes, thaw them first and drain excess liquid before cooking. You may need to cook the mixture slightly longer to achieve proper thickness.