Keto Strawberry Cheesecake Ice Cream

Easy Keto Strawberry Cheesecake Ice Cream With A Twist

Super refreshing, incredibly easy, and quick to prepare, this no Keto Strawberry Cheesecake Ice Cream recipe with cookie dough is a dream come true! This churn strawberry cheesecake ice cream requires no ice cream machine and no cooking. 

It’s not only sugar-free but also gluten-free. You have the choice to make your low-carb strawberry cheesecake churn ice cream recipe with cookie dough or opt for a cheesecake base.

If you’re curious about how to make your keto strawberry cheesecake ice cream taste like it’s straight from the ice cream shop, be sure to check out all my tips below.

This low carb ice cream is perfect for curving your ice cream craving!

And it’s only 1.4 net carbs per ice cream scoop!

If you’d like to see how I made this recipe, check out my quick YouTube video for helpful process shots and tips!

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 to success.

The first secret ingredient is the sweetener. I used Xylitol in this recipe. I used Xylitol in this recipe, but Allulose is suitable as well. Both sweeteners are excellent for “soft” types of desserts. For instance, if you’re aiming to bake soft and chewy cookies or silky ice cream, these two sweeteners are the best choices for you.

The second secret ingredient is Xanthan Gum. This powder-like substance acts as a thickener. You can use it in any sauce or sauce-based recipes to enhance their consistency. For example, you can make gravy with it. Read more about what Xanthan Gum is and how to use it here!

A luscious scoop of keto strawberry cheesecake ice cream, topped with a fresh, ripe strawberry and sprinkled with chunks of strawberries throughout, offering a visually rich and tempting treat that aligns with ketogenic dietary preferences.
Keto Strawberry Cheesecake Ice Cream

Ingredients:

Keto Strawberry Cheesecake Ice Cream

  • Heavy Whipping Cream
  • Cream Cheese
  • Xylitol or Allulose
  • Xanthan Gum
  • Himalayan Salt
  • Sugar Free Vanilla Extract
  • Strawberries

Keto Cheesecake Crumbs (Keto Cookie Dough)

A delectable serving of keto strawberry cheesecake ice cream presented on a metal tray, set against a marble countertop. The ice cream is garnished with fresh strawberries and small round treats, offering a visually appealing and mouth-watering dessert option for those following a ketogenic diet.
Low Carb Strawberry Cheesecake Ice Cream

The Method of Making Keto Ice Cream With A Twist

Keto Strawberry Cheesecake Ice Cream

In a food processor or immersion blender, combine all the ingredients for the Keto Strawberry Cheesecake Ice Cream, except for the strawberries. Adding the strawberries later will enhance the texture and allow the cream to whip more effectively.

Whisk in the food processor until the mixture is thick like custard and clings to the back of a spoon. If you don’t have a food processor, you can use a hand mixer or a handheld whisk. Be careful not to overwhip, as the cream can separate. It’s better to underwhip than overwhip.

Next, add the strawberries and whisk until fully combined. The mixture may appear watery, but that’s expected since we’re not using milk, which is thinner than cream. If you prefer, you can cook down the strawberries with a bit of water and sweetener first, but this might diminish their freshness.

Pour the mixture into a freezer-proof container like a loaf pan, ideally airtight. This step is crucial, especially if you’re not planning to enjoy the keto ice cream immediately.

Freeze for an hour, stirring every 15 minutes (four times in total). This process will help the low-carb ice cream freeze more uniformly. Although this recipe is for no-churn sugar-free ice cream, you can use an ice cream machine if you prefer. In my experience, there hasn’t been a significant difference.

Keto Cheesecake Crumbs (Keto Cookie Dough)

You can choose whether you want Keto Cheesecake Crumbs or Keto Cookie Dough. The difference lies in just one ingredient and the amount of almond flour used.

For Keto Cheesecake Crumbs

Combine all the ingredients, except for the cocoa powder, in a large bowl. Add an extra tablespoon of almond flour.

Mix well until it forms a dough. It may be necessary to mix by hand as it will be quite thick. If the keto dough isn’t thick enough, you can add a bit more almond flour.

If the dough is too soft, refrigerate it for about 15 minutes.

Once the dough is firmer, take small pieces and start forming crumbs. If it’s not crumbly enough, add a bit more almond flour.

Refrigerate until it’s time to assemble the ice cream.

For Keto Cookie Dough

Combine all of the ingredients, including the cocoa powder, in a bowl.

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 too soft, refrigerate it for about 15 minutes.

When the dough is firmer, form small balls. The size of the balls is up to you. I prefer mine to be about 1/4 inch in diameter.

Refrigerate until it’s time to assemble the ice cream.

A sumptuous scoop of keto strawberry cheesecake ice cream, garnished with fresh strawberry pieces and crumbled cheesecake crust, served in a stylish glass bowl on a chic marble countertop, embodying a perfect blend of health-conscious indulgence and gourmet dessert presentation.
Keto Strawberry Cheesecake Ice Cream

Assembly

Cut the strawberries into small pieces. The size is up to you; I like mine quite chunky.

Remove the keto strawberry ice cream from the freezer and stir it well. It should still be quite liquid but thicker than before. This will prevent the cookie dough and strawberries from sinking to the bottom.

Add the Keto Cheesecake Crumbs (or Keto Cookie Dough) and the strawberries to the hardened cream cheese mixture.

Mix well and freeze for at least 3 more hours. It should take about 4 hours in total to freeze properly.

Before serving, take the Keto Strawberry Cheesecake Ice Cream out of the freezer and let it sit for 15 to 30 minutes to soften.

Storing Your Keto Strawberry Cheesecake Ice Cream

You can store this low-carb ice cream in an airtight container for up to 6 months. Please avoid letting it thaw and refreeze, as it may become hard and turn into an ice block once defrosted.

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More Keto Homemade Ice Cream Recipe Ideas:

Keto Strawberry Cheesecake Ice Cream

Keto Strawberry Cheesecake Ice Cream

Author: Rally Rus
Super refreshing, super easy and quick Keto Strawberry Cheesecake Ice Cream recipe with cookie dough! This Keto Strawberry Cheesecake Ice Cream is no churn.
5 from 1 vote
Net Carbs: 1.4g
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Dessert
Cuisine Keto Diet
Servings 24 servings
Calories 91.8 kcal

Equipment

  • 1 Measuring cups and spoons
  • 1 Spatula
  • 1 Pyrex Ribbed Bowls
  • 1 Ice Cream Maker (Optional)

Ingredients
 
 

Keto Strawberry Cheesecake Ice Cream

  • 1 cup Heavy Whipping Cream
  • 1 cup Cream Cheese
  • 3/4 cup Xylitol or Allulose
  • 1/4 teaspoon Xanthan Gum* (see notes)
  • 1/4 teaspoon Himalayan Salt
  • 2 teaspoons Sugar Free Vanilla Extract
  • 3/4 cup Strawberries

Keto Cheesecake Crumbs (Keto Cookie Dough)

  • 1/2 cup Almond Flour
  • 3 tablespoons Xylitol
  • 1/8 teaspoon Himalayan Salt
  • 1 tablespoon Cocoa Powder* (see notes)
  • 2 tablespoons Unsalted Butter

Extra Decoration

  • 1/4 cup Strawberries

Instructions
 

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.
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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.

Nutrition

Serving: 1scoopCalories: 91.8kcalCarbohydrates: 1.9gNet Carbs: 1.4gProtein: 1.4gFat: 9gSaturated Fat: 4.9gSodium: 33.5mgPotassium: 35.1mgFiber: 0.5gSugar: 1.1gVitamin A: 302.7IUVitamin C: 3.6mgCalcium: 22.2mgIron: 0.2mg
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FAQ

Q: Do I need an ice cream maker to make this recipe? 

A: No, this is a no-churn recipe, which means you can make this creamy strawberry ice cream without an ice cream maker. However, if you have one, feel free to use it for an even creamier texture.

Q: What are the net carbs in this keto strawberry cheesecake ice cream? 

A: The net carbs are kept low: 1.4g net carbs, making this a perfect treat for those on a keto diet.

Q: How can I ensure my whipped cream reaches stiff peaks at room temperature

A: For best results, chill your mixing bowl and beaters before whipping the cream. This will help you achieve stiff peaks even at room temperature.

Q: What’s the hardest part of making homemade ice cream? 

A: The hardest part might be waiting for it to freeze! 

Q: Can I find all the ingredients at a regular grocery store

A: Yes, most ingredients like fresh strawberries, are readily available. For keto-specific items like sugar substitutes, you might want to check health food stores or online retailers.

Q: What sugar substitute works best for a keto ice cream recipe

A: Erythritol, xylitol, and monk fruit are some of the best sweeteners for keto ice cream as they don’t spike blood sugar levels.

Q: What’s the best part about making low carb strawberry cheesecake ice cream

A: The best part is enjoying a creamy, delicious treat that fits within your keto diet, made with healthy ingredients and natural flavors.

Q: How can I prevent ice crystals from forming in my ice cream? 

A: To prevent ice crystals, make sure to cover the surface of the ice cream with a layer of cling film before freezing, and consider the addition of xanthan gum to the mixture.

2 Comments

  1. Rally Rus

    5 stars

  2. Thank you very much for sharing, I learned a lot from your article. Very cool. Thanks.

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