Super refreshing, super easy and quick Keto Strawberry Cheesecake Ice Cream recipe with cookie dough! This Keto Strawberry Cheesecake Ice Cream is no churn and cooking. You do not need an ice cream machine or to spend time cooking. This sugar free strawberry ice cream recipe is gluten free as well. You can choose to make your low carb strawberry cheesecake ice cream with cookie dough or you can make it with a cheesecake base.
If you want to know how to make your keto strawberry cheesecake ice cream taste like a shop-bought ice cream, check all my tips below the recipe
More recipes like this:
Keto Strawberry Cheesecake Ice Cream With A Twist – Low Carb And Sugar Free
Course: Keto Desserts Recipes, Keto Ice Cream RecipesCuisine: American, British, European, Keto DietDifficulty: Beginners24
servings15
minutes0
minutes92
kcal4
hours1
gram15
minutesSuper refreshing, super easy and quick Keto Strawberry Cheesecake Ice Cream recipe with cookie dough! This Keto Strawberry Cheesecake Ice Cream is no churn and cooking. You do not need an ice cream machine or to spend time cooking. This sugar free strawberry ice cream recipe is gluten free as well. You can choose to make your low carb strawberry cheesecake ice cream with cookie dough or you can make it with a cheesecake base.
Total carbs: 7.5g
Fiber: 0.5g
Sugar: 0.9g
Sugar Alcohols: 6g
Net carbs: 1g
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Ingredients
- Keto Strawberry Cheesecake Ice Cream
1 cup 240 Double Cream/Heavy Whipping Cream (240ml)
1 cup 225 g Cream Cheese (225g)
1/4 teaspoon 1/4 teaspoon Xanthan Gum* (see notes) (1g)
1/4 teaspoon 1/4 teaspoon Himalayan Salt (1g)
2 teaspoons 2 teaspoons Sugar Free Vanilla Extract (10ml)
3/4 cup 160 g Strawberries (160g)
- Keto Cheesecake Crumbs (Keto Cookie Dough)
1/2 cup 55 g Almond Flour (55g)
3 tablespoons 3 tablespoons Xylitol (30g)
1/8 teaspoon 1/8 teaspoon Himalayan Salt (0.5g)
1 tablespoon 1 tablespoon Cocoa Powder* (see notes) (15g)
2 tablespoons 2 tablespoons Unsalted Butter
- Extra Decoration
1/4 cup 50 g Strawberries
Directions
- Keto Strawberry Cheesecake Ice Cream
- In a food processor combine: all the Keto Strawberry Cheesecake Ice Cream ingredients apart from the strawberries.
- Whisk until the mixture is thick like custard (it sticks on the back of a spoon).
- Add the strawberries and whisk until fully combined.
- Pour into a freezer proof container. Ideally, air tight container.
- Freeze for an hour. Steer every 15 minutes (4 times in total)
- Keto Cheesecake Crumbs (Keto Cookie Dough)
- Combine in a bowl all of the ingredients.* (see notes)
- Mix well until it forms a dough. You may need to do it by hand as it will be quite thick.
- If the dough is very soft, leave it in the fridge for about 15 minutes.
- When the dough is harder, form small balls. The ball’s size is up to you. I like mine about 1/4 inch big.
- Refrigerate until it is time to assemble the ice cream.
- Keto Strawberry Cheesecake Ice Cream Assembly
- Cut the strawberries into small pieces.
- Take the keto strawberry ice cream out of the freezer and steer it well. It should be still quite liquid but thicker than before.
- Add the Keto Cheesecake Crumbs (Keto Cookie Dough) and the strawberries.
- Mix well and freeze for at least 3 more hours. It should take about 4 hours in total to freeze nicely.
- Take the Keto Strawberry Cheesecake Ice Cream out of the freezer and let it warm up for 15 to 30 minutes before you want to enjoy it.
Equipment
Multicolor Silicone Spatula SetMulticolor Silicone Spatula Set
TILUCK measuring cups and magnetic measuring spoons setTILUCK measuring cups and magnetic measuring spoons set
NutriChef NCFP8 Ultra Quiet 600 Watt Powered Electric ProcessorElectric Processor
28 PCs Large Food Storage Containers28 PCs Large Food Storage Containers
Recipe Video
Notes
- 1. Sweeteners: Xylitol or Allulose are the best for smooth and silky keto ice cream. You can use any sweetener you want but keep in mind that the ice cream might be a little bit icy.
- 2. Xanthan Gum: This is an essential ingredient in this recipe. It helps to make the sugar free ice cream texture as close as possible to shop-bought ice cream.
- 3. Cocoa powder is optional in this recipe. If you add it as per the instructions, you will have keto cookie dough in the ice cream. If you omit it, please add extra 1 tablespoon almond flour or until it forms crumbs. In this case, the ice cream will be traditional keto cheesecake crumbs.
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Nutrition Facts
24 servings per container
- Amount Per ServingCalories92
- % Daily Value *
- Total Fat
9g
14%
- Total Carbohydrate
7.5g
3%
- Dietary Fiber 0.5g 0%
- Sugars 0.9g
- Protein 1.4g 2%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
How to make this keto strawberry cheesecake ice cream taste better than shop-bought?
This sugar free ice cream is really easy and straightforward to make. However, two ingredients are my secret here.
The first one is the sweetener. I used Xylitol in this recipe. Allulose is suitable as well. Both sweeteners are good for “soft” types of desserts. For example, if you want to bake soft and chewy types of cookies or silky ice cream, these two sweeteners are the best choice for you.
The second one is Xanthan Gum. This powder-like ingredient act like a thickener. You can use it in any sauce and sauce-based recipes to thicken them. You can make gravy with it for example. Read more about what is xanthan gum and how to use it HERE!
The Method of Making Keto Ice Cream With A Twist
For the Keto Strawberry Cheesecake Ice Cream
In a food processor combine all the Keto Strawberry Cheesecake Ice Cream ingredients apart from the strawberries. Adding the strawberries at a later stage will help the texture. It will allow the cream to whip better.
Whisk in a food processor until the mixture is thick like custard (it sticks on the back of a spoon). You can use a hand mixer or a handheld whisker if you do not have a food processor. Please be careful not to overwhip it as the cream can split. It’s better to under whip than overwhip it.
Add the strawberries and whisk until fully combined. It will look watery but that is fine as we are not using milk (thinner than cream). You can cook down the strawberries with a bit of water and sweetener first if you prefer. However, you might lose the freshness of the strawberries.
Pour into a freezer-proof container. Ideally, airtight container. This is important, especially if you are not planning to eat the keto ice cream as soon as it’s ready.
Freeze for an hour. Steer every 15 minutes (4 times in total). This will help the low carb ice cream to freeze better. This recipe is for no-churn sugar free ice cream. However, you can use an ice cream machine if you prefer. I didn’t notice a significant difference in the past.
How to make Keto Cheesecake Crumbs (Keto Cookie Dough)
You can choose if you want Keto Cheesecake Crumbs or Keto Cookie Dough. The difference is only one ingredient and the amount of almond flour used.
For Keto Cheesecake Crumbs
Combine in a bowl all of the ingredients without the cocoa powder. Add an extra tablespoon of almond flour.
Mix well until it forms a dough. You may need to do it by hand as it will be quite thick. If the keto dough is not very thick, you can add a little bit more almond flour.
If the dough is very soft, leave it in the fridge for about 15 minutes.
When the dough is harder, take small pieces and start forming crumbs. If it’s not crumbly, just add a little bit more almond flour.
Refrigerate until it is time to assemble the ice cream.
For Keto Cookie Dough
Combine in a bowl all of the ingredients including the cocoa powder.
Mix well until it forms a dough. You may need to do it by hand as it will be quite thick.
If the dough is very soft, leave it in the fridge for about 15 minutes.
When the dough is harder, form small balls. The ball’s size is up to you. I like mine about 1/4 inch big.
Refrigerate until it is time to assemble the ice cream.
Assembly
Cut the strawberries into small pieces. The size is up to you. I like them quite chunky.
Take the keto strawberry ice cream out of the freezer and steer it well. It should be still quite liquid but thicker than before. This will stop the cookie dough and the strawberries from sinking to the bottom.
Add the Keto Cheesecake Crumbs (Keto Cookie Dough) and the strawberries.
Mix well and freeze for at least 3 more hours. It should take about 4 hours in total to freeze nicely.
Take the Keto Strawberry Cheesecake Ice Cream out of the freezer and let it warm up for 15 to 30 minutes before you want to enjoy it.
Storing your Keto Strawberry Cheesecake Ice Cream
You can store the low carb ice cream in an air-tight container for up to 6 months. Please do not let it unfreeze and freeze again. Once defrosted, it may freeze hard and turn into an ice block.
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