Keto Mason Jar Ice Cream With Berries

This ice cream is made without a machine. You whisk heavy cream, unsweetened almond milk, erythritol, vanilla and a little salt together, pour the mixture into a mason jar and leave it in the freezer for about 4 hours. Sliced strawberries and blueberries go on top at serving time. It makes 4 servings, with about 4 grams of carbohydrates each.

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Hands-on time is 10 minutes. The rest is freezing, so the total is 4 hours 10 minutes.

What Is in the Jar

• Heavy cream (1 cup): the rich base that gives the ice cream its creamy texture.
• Unsweetened almond milk (1 cup): a low-carb milk that lightens the cream.
• Erythritol (1/2 cup): sweetens without sugar. You can use another keto sweetener instead, such as monk fruit or stevia. Adjust the amount to match how sweet the one you choose is.
• Vanilla extract (1 teaspoon) and salt (1/4 teaspoon): the vanilla rounds out the flavor and the salt keeps the sweetness in check.
• Fresh strawberries (1/2 cup, sliced) and blueberries (1/2 cup): the topping.

Making It

Combine the cream, almond milk, erythritol, vanilla and salt in a mixing bowl and whisk until the sweetener has fully dissolved and the mixture is smooth. Pour it into a mason jar and leave some room at the top, about an inch, because the ice cream expands as it freezes. Seal the jar tightly and freeze for about 4 hours, until firm.

Before serving, take the jar out and let it sit at room temperature for 5-10 minutes. That softening time is what makes it scoopable. Scoop it into bowls and add the berries.

Getting a Smoother Texture

• Measure carefully. A kitchen scale helps with sweeteners if you are counting carbs.
• Chill the cream and almond milk first. Cold ingredients blend better and freeze more evenly.
• Let it freeze completely. Opening the freezer early gives a softer, less scoopable result.
• Layer the berries. Place them between scoops instead of only on top, so each bite has fruit.
• Use an airtight container for leftovers. It prevents freezer burn.

Pint-sized jars make good single portions, and any size will work. A standard whisk is enough, though an electric mixer is faster. A sturdy ice cream scoop helps once the jar has softened.

Ways to Change It

• Chocolate: stir 2 tablespoons of unsweetened cocoa powder into the base before freezing.
• Nutty: add 1/4 cup of chopped almonds or pecans for crunch. They add carbs, so count them.
• Other berries: raspberries or blackberries, or a mix of all three kinds.
• Coconut: mix in 1/4 cup of unsweetened shredded coconut for a chewier, tropical version.
• Pumpkin: add 1/2 cup of pumpkin puree and 1 teaspoon of pumpkin pie spice.
• Mint chocolate chip: stir in 1/2 teaspoon of peppermint extract and a handful of sugar-free chocolate chips.

Shredded coconut, sugar-free chocolate chips and a drizzle of sugar-free chocolate sauce also work as toppings.

Time and Nutrition

Prep takes 10 minutes and freezing takes 4 hours, so the total is 4 hours 10 minutes. One serving has about 250 calories, 24 grams of fat, 4 grams of carbohydrates and 3 grams of protein.

FAQ

Can I use a sweetener other than erythritol?

Yes. Monk fruit and stevia both work. They differ in sweetness, so adjust the quantity.

How long does it keep in the freezer?

Up to 2-3 weeks in an airtight container. Let it soften a little before scooping.

Can I make it dairy-free?

Replace the heavy cream with coconut cream and keep the unsweetened almond milk as the base.

Can I make it ahead for the week?

Yes. Fill a few jars at once and keep them in the freezer, then take one out and let it soften when you want it.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us