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 six simple ingredients including fresh strawberries, real cream cheese, and fresh cream.

It can also be easily adapted for an 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.

Preparing the Ice Cream

Recipe yields 6 cups (12 servings).

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 the manufacturer’s 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!

Strawberry Cheesecake Ice Cream

Yield: 12 Servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Freezing Time: 4 hours

Total Time: 4 hours 30 minutes

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

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Ingredients

For the Strawberry Swirl:

• 300 grams (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 manufacturer's 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.

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!