Keto Strawberry Cheesecake Ice Cream With A Twist – Sugar Free

5 from 2 votes

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

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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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FAQ

Q: How do I store and serve my keto chocolate eclairs? 

A: You can store your keto chocolate eclairs in an airtight container in the refrigerator for up to 3 days. You can also freeze them for up to 3 months. To serve them, you can thaw them in the fridge overnight or at room temperature for an hour. You can also reheat them in the oven or microwave for a few seconds to make them warm and soft. You can enjoy your keto chocolate eclairs as they are or with some keto ice cream or whipped cream on the side. They are perfect for any occasion, from breakfast to dessert.

Q: What is the difference between heavy cream and heavy whipping cream? 

A: Heavy cream and heavy whipping cream are both high-fat dairy products that are used to make keto desserts. They have similar nutritional values and can be used interchangeably in most recipes. The main difference is that heavy cream has at least 36% milk fat, while heavy whipping cream has at least 30% milk fat. Heavy cream is slightly thicker and richer than heavy whipping cream, but both will whip well and create a fluffy texture.

Q: How many net carbs are in one keto chocolate eclair?

A: Net carbs are the total carbs minus the fiber and sugar alcohols. One keto chocolate eclair has about 2.3 grams of net carbs, depending on the ingredients and the size of the eclair. This is much lower than a regular eclair, which can have up to 28 grams of net carbs. Keto chocolate eclairs are a great low carb dessert for anyone who follows a keto diet or a low carb diet.

Q: How do I make keto chocolate custard?

A: Keto chocolate custard is a creamy and rich filling for keto chocolate eclairs. It is made with heavy cream, egg yolks, sweetener, salt, xanthan gum, butter, vanilla extract, and unsweetened chocolate. To make keto chocolate custard, you need to heat the cream and chocolate in a saucepan, whisk the egg yolks with the sweetener and salt in a bowl, temper the eggs with the hot cream, return the mixture to the saucepan and cook until thickened, stir in the butter and vanilla, and refrigerate until set. You can find the detailed instructions and measurements in the recipe card below.

Q: Can I make keto eclair cake instead of keto eclairs?

A: Yes, you can make keto eclair cake instead of keto eclairs. Keto eclair cake is a layered dessert that uses keto graham crackers, keto pastry cream, and keto chocolate glaze. It is easier and faster to make than keto eclairs, and it serves a larger crowd. To make keto eclair cake, you need to layer keto graham crackers in a large baking dish, spread half of the keto pastry cream over the crackers, add another layer of crackers, spread the remaining pastry cream, add the final layer of crackers, and pour the keto chocolate glaze over the top. Refrigerate the cake until set and enjoy. You can find the recipe for keto graham crackers and keto eclair cake here.

Q: Can I make these keto chocolate eclairs dairy-free?

A: Yes, you can make these keto chocolate eclairs dairy-free. You can substitute the heavy cream with coconut cream, the butter with coconut oil, and the cream cheese with dairy-free cream cheese. You can also use almond milk or coconut milk instead of water in the pastry dough. These substitutions will make your keto chocolate eclairs suitable for anyone who is lactose intolerant or allergic to dairy. They will also add a subtle coconut flavor to your keto chocolate eclairs.

Q: Can you freeze eclairs? 

A: Yes, you can freeze eclairs as a whole or in separate parts. To freeze eclairs, you need to let them cool completely, then place them on a baking sheet lined with parchment paper and freeze them until firm. Then you can wrap each eclair individually in plastic wrap and store them in a freezer bag or container for up to 3 months. To thaw eclairs, you can leave them in the fridge overnight or at room temperature for an hour. You can also reheat them in the oven or microwave for a few seconds to make them warm and soft.

Q: How do you make chocolate icing for eclairs?

A: Chocolate icing for eclairs is a simple and delicious topping that adds a rich and glossy finish to your pastries. To make chocolate icing for eclairs, you need to melt some chocolate, butter, cream, and icing sugar substitute in a heatproof bowl over a pan of barely simmering water or in the microwave. Once melted, you can whisk the mixture until smooth and shiny. Then you can dip the top of each eclair into the icing, letting the excess drip off, or drizzle the icing over the eclairs with a spoon or a fork. You can use any type of chocolate you like, such as dark, milk, or white, but make sure it is keto-friendly if you are following a keto diet. You can also add some vanilla extract, coffee, or liqueur for extra flavor.

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5 from 2 votes