Servings: 24 servings
Net Carbs: 1.4g
Super refreshing, super easy and quick Keto Strawberry Cheesecake Ice Cream recipe with cookie dough! This Keto Strawberry Cheesecake Ice Cream is no churn.
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.
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 Per 1 Serving
Serving: 1scoop | Calories: 91.8kcal | Carbohydrates: 1.9g | Net Carbs: 1.4g | Protein: 1.4g | Fat: 9g | Saturated Fat: 4.9g | Fiber: 0.5g | Sugar: 1.1g
Recipe Link:
https://coachrallyrus.com/keto-recipes/keto-strawberry-cheesecake-ice-cream/
By Rally Rus | Easy Keto Recipes & High Protein Low Carb Meals
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