Low Carb Sugar Free Strawberry Buttermilk Ice Cream

Ingredients

• 12 oz (340 g)strawberries, tops removed
• 2 tbsp (30 ml)lemon juice
• 1/4 cup (50 g)erythritol
• 1 cup (240 ml)cooked strawberry purée
• 1 1/2 cups (360 ml)double cream
• 1 cup (240 ml)buttermilk
• 1/3 cup (about 67 g)erythritol
• 2 tbsp (30 ml; 1 oz), optionalvanilla-flavoured vodka
• 1/2 tsp (2.5 ml)vanilla extract
• 1/4 tsp (1.25 ml)stevia glycerite
• 1 tsp (5 ml)balsamic vinegar reduction
• 1 pinchsalt
• 1/4 cup (60 ml)balsamic vinegar, for the reduction

Instructions

1. 1

   Cook the strawberry purée

   Wash the strawberries, remove their tops and blend the berries until smooth. Put the purée in a small saucepan with 1/4 cup erythritol and 2 tablespoons lemon juice. Heat over medium until it begins to boil and foam, then lower the heat and simmer until reduced to 1 cup, stirring every 10–15 minutes to prevent sticking or burning. This can take up to an hour. Cool the purée in the refrigerator.

2. 2

   Reduce the vinegar

   Pour 1/4 cup balsamic vinegar into a small saucepan and simmer until it has reduced by half. Leave it to cool; use 1 teaspoon for the ice cream and return the remainder to the vinegar bottle if desired.

3. 3

   Blend the base

   Make sure all the ingredients are cold. Add the cooled strawberry purée, double cream, buttermilk, 1/3 cup erythritol, vodka if using, vanilla extract, stevia glycerite and salt to a blender. Blend on its lowest speed until combined, then briefly increase to medium to add a little volume. The mixture should measure about 4 cups.

4. 4

   Churn the ice cream

   Churn the mixture according to your ice cream maker's instructions, adding the balsamic reduction while the machine is running. When the ice cream reaches a soft-serve consistency, stop the machine and transfer it to an airtight, freezer-proof container.

5. 5

   Soften before serving

   Take the ice cream out of the freezer and leave it on the counter for 20–30 minutes before serving so it softens.

What is strawberry buttermilk ice cream?

Ice cream is a familiar American frozen dessert, and this version builds on the classic pairing of strawberries and cream. Buttermilk gives the base a tangy edge, while a little balsamic reduction adds depth alongside the fruit.

Cooked strawberry purée concentrates the berry flavour before it is mixed into the dairy. The result is a creamy, tart ice cream with a more pronounced strawberry character.

Nutrition and macros by portion

The nutrition label shows one serving as written: 187 calories, 2g protein, 6g carbs, 17g fat.

The recipe's listed nutrition is 187 kcal per serving, with 2 g protein, 6 g carbohydrate and 17 g fat. The strawberries and erythritol contribute most of the carbohydrate, while the double cream is the main source of fat; the dairy provides some protein. Pair a scoop with fresh fruit for a simple way to add contrast and round out the serving.

Why cook the strawberries?

Cooked purée: simmering the berries with lemon juice and erythritol reduces them to one cup and concentrates their flavour. Stir regularly, especially as the mixture thickens, so it does not catch on the pan.

Cool completely: the purée needs to be cold before it meets the cream and buttermilk. Making it ahead also gives it time to chill thoroughly.

The role of each ingredient

Buttermilk: its acidity balances the rich cream and brightens the strawberries. Keep it cold so the ice cream base is ready to churn.

Vodka: the recipe makes this optional and includes it to help limit iciness. Leave it out if you prefer; the ice cream will still churn.

Balsamic: a small amount of reduction gives the fruit a deeper, slightly tangy note. Add it while the machine is running, as directed.

Getting a smooth base

Cold ingredients: chilling everything before blending helps the mixture stay cold as it goes into the ice cream maker. Blend first on low until combined, then use medium speed only briefly.

Volume cue: the blended mixture should come to about 4 cups. Avoid prolonged high-speed blending; the method calls only for a short increase in volume.

When is it ready?

Purée cue: cook the berries until the mixture has reduced to 1 cup, rather than relying only on the stated cooking time. Stir every 10–15 minutes, and expect the reduction to take as long as an hour.

Churning cue: stop when the ice cream has the consistency of soft serve. It will firm further in the freezer, so transfer it promptly to a freezer-proof container.

Serving and timing

Softening: let the frozen ice cream stand at room temperature for 20–30 minutes before serving. This makes it easier to scoop and brings back a softer texture.

Make-ahead: the strawberry purée and balsamic reduction both need cooling, so prepare them in advance if you want to keep the final churning session simple. The method's purée reduction can take up to an hour.

What to serve with it

Fresh fruit: serve a scoop with extra sliced strawberries for a simple finish that echoes the flavour in the ice cream.

A crisp contrast: thin biscuits or plain shortbread make an easy accompaniment to the creamy texture. Keep the serving modest if you want the ice cream to remain the focus.

Recipe notes & tips

• Stir the strawberry purée every 10–15 minutes while it simmers so it does not burn on the bottom.
• Measure the cooked purée after reducing it; the recipe calls for 1 cup.
• Chill the purée fully before blending it with the dairy.
• Use the lowest blender speed to combine the base, then switch briefly to medium.
• Add the balsamic reduction while the ice cream maker is running.
• Allow 20–30 minutes at room temperature before scooping the frozen ice cream.

Variations

• Skip the vodka: leave it out for an alcohol-free version, while expecting the frozen texture may be icier.
• Use fresh berries: make the purée with ripe strawberries for a clear, fresh fruit flavour.
• Adjust the tang: use a little less balsamic reduction if you want the strawberry flavour to lead more strongly.
• Serve with shortbread: add a crisp biscuit alongside each scoop for a textural contrast.

Common mistakes to avoid

• Scorching the purée: stir every 10–15 minutes and reduce the heat once it starts boiling and foaming.
• Stopping too soon: keep simmering until the purée measures 1 cup, even if that takes close to an hour.
• Using warm purée: cool it in the refrigerator before blending it into the base.
• Blending too vigorously: combine on low and use medium only briefly to add a little volume.
• Over-churning: stop when the ice cream reaches soft-serve consistency.
• Serving straight from the freezer: leave it on the counter for 20–30 minutes to soften.

How to store

Transfer the churned ice cream to an airtight, freezer-proof container and keep it in the freezer. Let it stand at room temperature for 20–30 minutes before serving; the recipe does not specify a storage duration beyond freezing.

Frequently asked questions