Strawberry Cheesecake Ice Cream – Keto Friendly

Strawberry Cheesecake Ice Cream - Keto Friendly


This recipe for Strawberry Cheesecake Ice Cream is going to make your mouth very happy!

We are a family of cheesecake lovers. And ice cream lovers. And strawberry lovers. Basically this recipe really suits us. Not only is it tasty, it’s easy. That might be the best part!

This recipe is made with only 6 simple ingredients like fresh strawberries, real cream cheese and fresh cream.

It can also be easily adapted for a HFLC (high-fat low-carb) way of eating. Please note that the sugar substitute should be powdered or liquid to incorporate into the recipe without grittiness. I like to use a monkfruit erythritol blend that I powder in my spice grinder.

When using this recommended sweetener method each serving will have approximately 2 grams net-carbs and 23 grams fat.


Real Strawberry Cheesecake Ice Cream


Recipe Yields 6 Cups (12 servings)

For the strawberry swirl:

300 g (2 1/2 cups) Fresh or Frozen Strawberries

1/3 Cup Maple Sugar or Powdered Sugar Substitute

1 Cup Water

For the ice cream base:

8 Ounces Cream Cheese

1/3 Cup Maple Sugar or Powdered Sugar Substitute

2 Cups Heavy Cream

1 Tablespoon Vanilla


Remove the cream cheese from the refrigerator and let it come to room temperature.

In a small saucepan combine the strawberry swirl ingredients. Cook this mixture over medium low heat until it’s a jammy consistency. Remove the sauce from the pan and let it cool before fully chilling in the refrigerator.

In a large bowl or your stand mixer add the softened cream cheese and maple sugar. Using beaters or the whisk attachment beat the cream cheese and sugar until it’s fully whipped together and fluffy. Add the vanilla and whip again. Slowly whip the heavy cream into the mixture just until it’s fully combined. Do not over whip the cream at this point.

Pour the ice cream base into your ice cream maker and following manufacturers guidelines, process your ice cream until it’s frozen. Spread the ice cream base into a freezer safe container and drop dollops of the strawberry swirl into the ice cream. Using a spatula gently swirl the strawberry into the ice cream base. Freeze the ice cream for at least 2 hours before serving.


Real Strawberry Cheesecake Ice Cream


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