scoop of low carb strawberry ice cream optimized for recipe card

Strawberry Ice Cream

Smooth and creamy with big strawberry flavor, this ice cream is a summer treat that won't put your low carb diet on hold. Just 5 carbs in a generous 3/4 cup serving!
Course Dessert
Cuisine American Classic
Keyword easy, ice cream, strawberry
Prep Time 5 minutes
Cook Time 10 minutes
freeze 4 hours
Total Time 15 minutes
Servings 4
Calories 450kcal
Author Marye



  • Beat the egg yolks until very light and lemon colored and set aside.
  • Add the half and half, the heavy cream, Swerve, and the salt to a heavy sauce pan and heat until just about to boil  - bubbles will  form around the edge of the pan and it will start to steam.
  • With the mixer running, carefully pour  1/4 of a cup of the hot cream mixture into the egg yolks.
  • Pour the egg mixture back into the pan whisking constantly so the egg yolks don't scramble.
  • Heat until the mixture thickens and coats the back of a spoon -- don't let it boil.
  • Cover and refrigerate until cool.
  • Add the syrup, tequila, vanilla, xanthan gum, and water enhancer and whisk in well.
  • Pour into an ice cream maker and freeze according to manufacturers instructions.


You may use vodka instead of the tequila


Calories: 450kcal | Carbohydrates: 5g | Protein: 5g | Fat: 43g | Saturated Fat: 26g | Cholesterol: 291mg | Sodium: 216mg | Potassium: 160mg | Fiber: 0g | Sugar: 0g | Vitamin A: 1720IU | Vitamin C: 1.1mg | Calcium: 139mg | Iron: 0.4mg