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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!

 

 
 

 



 

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Sonya Tipton

Thursday 18th of June 2020

How many net carbs per serving?

Kenna

Sunday 14th of June 2020

This recipe is AMAZING! So amazing it's the first time I have ever commented on a recipe. It is thick, perfectly sweet, easy to make and just decadent. I used Swerve Confectioners Sweetener. I had a hard time not just eating the strawberry swirl. Thank you so much!

Butter For All

Monday 15th of June 2020

Hi Kenna!

Thank you, thank you, thank you! It means so much to me that you would take the time to leave feedback. I'm so happy you enjoyed it!

Courtney

Preeya

Monday 8th of June 2020

This recipe is AMAZING! This was my first time making ice cream, let alone keto ice cream, and I cannot believe how delicious it is! I already know I'll be making this all summer long and it's going to help me stay on track when I get a sweet tooth, so thank you!!

Butter For All

Friday 12th of June 2020

Hi Preeya!

I'm so happy to hear it! Thanks for taking the time to leave such a nice note!

-Courtney

Rachel

Saturday 9th of February 2019

How big of an ice cream maker do you need? Iā€™m new to this and have a 1.5 quart. Is that big enough?

Butter For All

Sunday 10th of February 2019

Hi Rachel!

I think you should be fine with the size you have. The ice cream will grow as it freezes and air is incorporated. If it starts to overflow you will just have to eat some off the top šŸ˜‰!

If it worries you, you could process it in two batches. Just keep the ice cream base refrigerated until you can freeze it.

Hope that helps!

Courtney

Tish

Friday 27th of July 2018

The recipe was really good when I tasted it before putting in the freezer. Next day, rock hard. Used an ice cream maker.....any ideas why or is that normal?

Butter For All

Friday 27th of July 2018

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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