High-Protein Keto Strawberry Nice Cream
Creamy blended strawberry nice cream with a scoop of protein — low-carb, sugar-free, and ready in 10 minutes
This high-protein keto strawberry nice cream is a blender dessert that tastes like soft-serve. Frozen strawberries, cottage cheese or Greek yogurt, protein powder, and a splash of cream whip into a thick pink scoop with 20 g of protein and 9 g net carbs per serving while staying fully sugar-free.
Low-carb, sugar-free, and ready as soon as it blends.
Why you’ll love this nice cream
- 20g protein per serving
- 9g net carbs and fully sugar-free
- No ice cream maker needed
- Ready in about 10 minutes
- Real strawberry flavor
- Soft-serve texture straight from the blender
Health notes
- High protein: Cottage cheese or Greek yogurt plus protein powder make it filling.
- Low carb: Strawberries bring natural carbs, so the serving stays modest.
- Sugar-free: No added sugar — only a keto sweetener if you want extra sweetness.
- Quick: Frozen fruit does the work of an ice cream machine.
Key element — use frozen strawberries, not fresh
Frozen berries create the thick ice-cream texture. Fresh strawberries blend into a smoothie instead of nice cream.
Ingredients
Nice cream (2 servings)
- 1½ cups frozen strawberries
- ¾ cup full-fat cottage cheese or thick Greek yogurt
- 1 scoop vanilla or strawberry protein powder
- 2–3 Tbsp heavy cream or unsweetened almond milk
- 2–3 Tbsp powdered sugar-free sweetener, to taste
- ½ tsp vanilla extract
- Pinch of salt
- Optional: 2–3 extra fresh strawberry slices for garnish
Swaps
- Lower carb: Use 1 cup frozen strawberries and extra cream.
- Dairy-free: Use coconut cream and plant protein.
- Mixed berry: Swap some strawberries for raspberries.
- Thicker: Add 2 Tbsp cream cheese.
Instructions
| 1 | Add ingredients. Put frozen strawberries, cottage cheese or yogurt, protein powder, sweetener, vanilla, salt, and 2 Tbsp cream in a high-speed blender or food processor. |
| 2 | Blend. Pulse, then blend, scraping the sides. Add the last tablespoon of cream only if the blades need help. Stop when it looks like soft-serve. |
| 3 | Taste. Add more sweetener if needed and blend once more. |
| 4 | Serve. Scoop into 2 dishes and top with strawberry slices. Eat right away, or freeze 20–30 minutes for a firmer scoop. |
Pro tips
- A food processor often handles frozen fruit better than a weak blender.
- Don’t add too much liquid or it becomes a smoothie.
- If it looks grainy, keep blending — cottage cheese smooths out.
- For leftovers, freeze in a container and let sit 5 minutes before scooping.
- A pinch of salt makes the strawberry taste brighter.
Nutrition
| Nutrient | Per serving |
|---|---|
| Calories | 180 |
| Protein | 20g |
| Net carbohydrates | 9g |
| Total carbohydrates | 12g |
| Fiber | 3g |
| Total fat | 6g |
| Sodium | 220mg |
Estimates based on frozen strawberries, cottage cheese, and protein powder, divided into 2 servings. Exact numbers vary with berry amount and protein powder brand.
Variations
Chocolate strawberry
Add 1 tsp cocoa powder and a few sugar-free chocolate chips.
Cheesecake
Blend in 2 Tbsp cream cheese.
Vanilla berry
Use mixed frozen berries and extra vanilla.
Popsicles
Spoon into molds and freeze 3–4 hours.
Storage
| Method | Time | Notes |
|---|---|---|
| Eat immediately | Best | Soft-serve texture |
| Freezer | Up to 1 month | Thaw 5–10 minutes before scooping |
| Re-blend | Optional | Pulse leftovers with a splash of cream |
FAQ
Test your knowledge
5 quick questions about this strawberry nice cream
1. Protein per serving?
2. Net carbs per serving?
3. Why use frozen strawberries instead of fresh?
4. About how long does this take?
5. Best way to store leftovers?
