Strawberries and Cream Ice Cream

Strawberries and Cream Ice Cream

I hope you all had a fantastic Mother’s Day! I feel very blessed to have 2 little boys! Craig asked me what I wanted for Mother’s Day. I told him I would love to have a video of the boys growing up. Here is a little clip of the special video he made me:

My boys LOVE ice cream and they LOVE strawberries! So I made them strawberries and cream ice cream for them!

EXITING NEWS! I started a CLOSED Facebook group called KETO. This way you can ask keto questions or post recipes of mine that you made without your Facebook friends seeing your post. Click HERE to join!



1. Add a pinch of salt: salt helps keep the ice cream salt. Salt also should be added to desserts! Click HERE to read why.

2. Use less Swerve (or erythritol): erythritol doesn’t melt and instead it crystallizes which causes low carb ice cream to get hard. Plus when you blend sweeteners you get a better flavor profile. What I always do is use less Swerve and I use a few teaspoons stevia glycerite which is a non-bitter stevia which is a thick honey-like sweetener. Click HERE to find stevia glycerite.

I also add another natural sweetener called Monk Fruit extract or lo han go. Make sure it is an extract because actual monk fruit powder will have a lot of carbs. Click HERE to find Monk Fruit Extract.

Do NOT add alcohol. Some food bloggers recommend a tablespoon or two of vodka which may help keep low carb ice cream soft but if you are like me you will gain weight and most likely be kicked out of ketosis. On my trip to Italy, we discussed food a lot! Lani, a lovely woman on our trip told me she added little vodka to her ice cream to keep it soft and she was out of ketosis for 3 days! Not worth it!

Click HERE to get the ice cream maker on sale. When mine broke (because of over-use) they sent me a NEW one for FREE! Love Cuisinart! 


Strawberries and Cream Ice Cream
Prep time
Total time
Serves: 4
  • 1 cup strawberries, cleaned and stems cut off
  • ½ cup heavy cream (or coconut milk if dairy free)
  • ½ cup unsweetened almond milk (or unsweetened hemp milk if nut free)
  • 1 teaspoon stevia glycerite (non bitter stevia)
  • Few drops Monk Fruit extract
  • ⅛ teaspoon fine grain sea salt
  1. Place all of the ingredients into a blender and puree until smooth. Taste and adjust sweetness to your liking.
  2. Pour into ice cream maker and churn for 15 minutes or until the magic happens and ice cream is thick. Store in airtight container in the freezer for up to a month.
  3. NOTE: If ice cream is too hard, allow to sit at room temperature for 8 minutes before serving.
Nutritional Information:
115 calories, 11g fat, 1g protein, 4g carbs, 1g fiber


“This is SO embarrassing, and hard to share. But I’m proud of how far I’ve come! At my highest of about 178lbs, to my current 122lbs. I hated having my pictures taken, and honestly don’t have many of “before.” I’ve been on a year-long journey to discovering health and wellness. Craig Emmerich and Maria Wojcik Emmerich were the last push I needed to get it together! I’m living proof that ANYONE can do this! 🎉💪🏼🥩 I’ve maintained my weight loss, my WOE, and will NEVER go back to the ridiculousness that I was doing before. THANK YOU Maria and Craig, for teaching us that there is a better way!” – Autumn

Most people I consult are doing keto totally wrong. Get fast results with the my NEW Keto School!

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Maria Emmerich

About Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 20 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of several books including "Keto: The Complete Guide to Success on the Ketogenic Diet.".