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 thick jammy consistency.  Make sure all of the water has evaporated so you don’t get ice crystals when freezing! 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.

Please note:

This ice cream gets pretty darn hard when frozen solid. Please remove it from the freezer at least 15 minutes prior to serving!

 

 

Real Strawberry Cheesecake Ice Cream

 

5 from 1 vote
Real Strawberry Cheesecake Ice Cream
Strawberry Cheesecake Ice Cream
Prep Time
10 mins
Cook Time
20 mins
Freezing Time
4 hrs
Total Time
30 mins
 

The perfect way to cool down and slim down. Low-carb strawberry cheesecake ice cream will be everyone's favorite!

Course: Dessert
Cuisine: American
Keyword: Keto, LCHF
Servings: 12 Servings
Author: Butter For All
Ingredients
For the strawberry swirl:
  • 300 g 2 1/2 cups Fresh or Frozen Strawberries
  • 1/3 Cup Sweetener
  • 1 Cup Water
For the ice cream base:
  • 8 Ounces Cream Cheese
  • 1/3 Cup Sweetener
  • 2 Cups Heavy Cream
  • 1 Tablespoon Vanilla
Instructions
  1. Remove the cream cheese from the refrigerator and let it come to room temperature.
  2. 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.
  3. In a large bowl or your stand mixer add the softened cream cheese and sweetener. Using beaters or the whisk attachment beat the cream cheese and sweetener 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.

  4. 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.
Recipe Notes

Please note: This ice cream gets pretty darn hard when frozen solid. Please remove it from the freezer at least 15 minutes prior to serving!

 

 
 

 



 

7 Comments

  1. Jan

    I was looking for a new Keto Ice Cream recipe this afternoon and found this recipe. I jumped right up and made it as I had all the ingredients at hand…and an ice cream maker frozen and ready to go…always. I did make it with Swerve as I’m strictly Keto. It turned out perfectly…better than that, it is amazing! Couldn’t help but eat a bit before it went into the freezer. My husband is going to LOVE it…if I don’t eat it all first!
    Thanks for posting the recipe, it’s a winner!

    • Hi Lisa,
      What the ice cream maker does is churn it to add some air, otherwise it will be rock hard. You could give it a try but you might have to let it defrost for awhile before trying to scoop it.
      I would recommend an ice cream maker, maybe you could borrow one from a friend if you don’t want to buy another kitchen gadget (which I totally understand!). Best of luck!
      -Courtney

    • Hi Tish,

      Thank you for the feedback! I’d say that’s pretty typical with homemade ice cream. The store bought stuff usually has stabilizers like loads of sugar, Guar gum or Xanthum gum. The more air you can get into the ice cream the better. Let it run in the churn for as long as possible. I have also heard of adding vodka to a recipe to keep it softer. You can try adding 1-2 Tablespoons (but only if it will be consumed by of age adults). Otherwise I’m afraid you just have to let it sit out for 15 minutes or so before serving. I’ll make sure to note that in the recipe so it won’t surprise anyone else! I appreciate you taking the time to comment. I hope you enjoy the ice cream anyway!

      -Courtney

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