Keto Strawberry Cheesecake Ice Cream
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Love sweets, but trying to stick to a low carb/keto plan? Me too! I have a great Keto Strawberry Cheesecake Ice Cream recipe to share with you today!
Low Carb Strawberry Cheesecake Ice Cream Recipe
Ice cream and cheesecake are two of my favorite desserts. Luckily, they’re also two treats that are really easy to remake into a low-carb dessert!
I bought a new ice cream maker (the kind with the bowl that you pre-freeze) and can now have ice cream ready in 20 to 30 minutes. I can’t tell you how many times this machine has saved me from indulging in the desserts the rest of the family enjoys.
Why you’ll love This Keto Strawberry Cheesecake Ice Cream
Ingredients And Tips For Low-Carb Strawberry Ice Cream
(Ingredients at a glance; find the full recipe with ingredient amounts in the printable recipe card at the bottom of the post.)
Ice Cream
- Sweetener | I use both Swerve and stevia in this recipe, but any no-calorie, cup-for-cup sweetener will work. Mixing stevia and erythritol (swerve) makes a great sugar replacement, as stevia and erythritol help balance each other out. Mixing the two helps alleviate the bitterness of stevia and balances out the cool mouthfeel you get from too much erythritol.
- Egg yolks | Eggs help create a smooth, creamy texture. They also help the ice cream’s stability, ensuring that it doesn’t melt completely as soon as you pull it from the freezer. Plus they give ice cream that delicious custardy flavor.
- Stevia | You can decide how much to add based on how sweet you want the ice cream to be.
- Cream cheese | Make sure to use room-temperature cream cheese to avoid lumps.
- Vanilla | Vanilla extract adds more sweetness and depth of flavor.
- Coconut milk | For the best flavor and texture, use canned full-fat coconut milk. You can also use other high-fat Dairy milk.
- Almond milk | Almond milk helps to keep the ice cream from being overly heavy/fatty.
- Optional | Guar/xanthan gum to improve the texture. I use this one in my sugar-free ice cream recipes.
Strawberry topping:
- Strawberries: Use strawberries for the topping and garnish. I want to try this syrup next. Has anyone tried it?
- Water
- Sweetener if desired
How To Make Keto Strawberry Cheesecake Ice Cream
1 Make the egg custard. Beat together egg yolks and granulated sweetener until combined and eggs are pale yellow.
2 Mix in cream cheese and liquid ingredients. Add in cream cheese and beat until smooth and creamy, scraping down the sides of the bowl as required, and then add in the wet ingredients. Add more stevia if desired.
3 Transfer mixture to ice cream machine. Add ice cream mix to the ice cream maker and process according to your machine’s instructions.
4 Prepare the strawberry topping. Puree strawberries with water to make a strawberry drizzle, add additional sweetener, if desired.
5 Serve immediately. Serve as soft serve topped with the strawberry drizzle or freeze until firmer and then drizzle with the strawberry topping.
Recipe Notes & Tips
- If left in the freezer, this ice cream freezes very hard. (I’ve tried adding up to 3 tsp of vodka, which didn’t make a difference.) You will just need to let the ice cream rest on the counter for 5 to 10 minutes to soften up to be scoopable.
- Egg Yolks: This recipe does contain raw egg yolks. If you are afraid of eating raw egg yolks, you can cook the ice cream mixture over low heat for about 5 minutes, let cool a bit, and then place the mixture in the fridge for a few hours. Then, process as instructed. The other option is to leave the yolks out, but I don’t really recommend it. Egg yolks add a delicious custardy flavor to the ice cream. They are high in fat and protein, which help thicken and stabilize the ice cream. Egg yolks also contribute to the creaminess of the ice cream.
- Milk Variations: You can use just about any milk in this recipe. In today’s version, I used a combination of coconut milk and almond milk for their richness and low carbs. If you don’t like coconut milk or don’t have it on hand, you can use a combination of half and half and almond milk or even all heavy cream. Recently, I have been using Fairlife whole milk in my ice cream recipes. Yes, it has a few more carbs, but it is very high in protein, which I love. Sometimes, I’ll mix the whole milk with a bit of half and half for a richer ice cream.
- If you use a metal container to freeze your ice cream- I recommend pre-freezing for faster freezing.
Variations
- Change up the fruit and use blueberries, raspberries, blackberries, or cherries.
- Add your favorite low-carb mix-ins: unsweetened chocolate chips, chopped nuts, or seeds.
- If you don’t mind a few carbs, crush up some graham crackers to mix into the ice cream and sprinkle over the top.
- Change up the milk. (see notes above for more details.)
Storage
Leftover ice cream can be kept in the freezer for up to 3 months. Make sure it is tightly covered in an air-tight container. (I use this one: Tovolo Glide-A-Scoop Ice Cream Tub – I like that it fits in the door.)
FAQs
Do I need an ice cream machine to make this ice cream?
I used an ice cream machine in this recipe, but you can transfer the ice cream mixture to a loaf pan and freeze until it reaches your desired consistency. I have also made it in the Ninja Creami. (I have the deluxe version, which is a larger container, and the recipe fills about 1.5 containers.)
Can I make this ice cream dairy-free?
Yes, just substitute the cream cheese for a vegan cream cheese and use plant-based milk.
How many Carbs are in this ice cream?
As written, the ice cream has 6 carbs, 192 calories, and 18 grams of fat per serving without graham crackers and minus the sugar alcohols.
Just for fun, I ran the numbers using only Fairlife whole milk instead of almond and coconut milk; the numbers changed to 3 carbs, 124 calories, 10 grams of fat, and 5 grams of protein.
Can I use frozen strawberries to make this ice cream?
Yes, you can use frozen strawberries, just thaw them enough so they can be pureed.
more sugar-free desserts you might enjoy:
- Sugar Free Candied Pecans
- Low Carb Mint Chocolate Chip Ice Cream
- Banana Cream Pie Bars with a Pecan Crust (higher on the carb scale, but soooo amazing!)
- Low Carb / Sugar free Crustless Cheesecake
- Decadent Chocolate Mousse Recipe
Products used and recommended in this post:
- Ice cream maker
- best ice cream scoop ever
- freezer storage container
- Swerve Sweetener
- Guar/xantham gum
- Coconut milk
- *Update: Sugar free Strawberry syrup (I use this one all the time now)
Did You Make This Low Carb Strawberry Cheesecake Ice Cream?
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PrintKeto Strawberry Cheesecake Ice Cream Recipe
- Prep Time: 10 minutes
- Cook Time: 30 min
- Total Time: 40 minutes
- Yield: Makes about 10, ½ cup servings. 1x
- Category: desserts
- Method: freezer
Description
Love sweets, but trying to stick to a low carb/no sugar plan? This low carb Keto Strawberry Cheesecake Ice Cream is amazing!
Ingredients
Ice Cream:
- 1/2 cup, plus 2 tbsp sweetener (I like swerve.)
- 2 room temp pasteurized egg yolks (Safest choice eggs or any other pasteurized egg product )
- 15 drops of stevia (possibly more- depends on how sweet you want it)
- 8 oz room temp cream cheese (must be room temp to avoid lumps of cream cheese.)
- 3 tsp vanilla
- 1 13 oz can full fat coconut milk
- 1 cup almond milk
- optional 1/2 tsp guar/xanthan gum (supposedly improves texture. I use this one in my sugar-free ice cream recipes.)
Strawberry topping:
- 1 cup strawberry plus a few more to cut up for garnish
- 2 tbsp water
- sweetener if desired
Instructions
- Beat together egg yolks and granular sweetener until combined and eggs are pale yellow.
- Add in cream cheese and continue beating until smooth and creamy with no lumps of cream cheese. Be sure to stop mixer and scrape sides of bowl.
- Add in all liquids (stevia, vanilla, milks) and optional guar/xanthan gum. Continue beating until completely mixed. Taste and add more stevia if desired.
- Add ice cream mix to ice cream maker and process according to your machines instructions.
- While ice cream is processing, puree strawberries with water to make a strawberry drizzle. (add additional sweetener if desired.)
- Serve immediately as soft serve- top with strawberry drizzle and additional diced strawberries. For a firmer ice cream, transfer to freezer safe container and drizzle with strawberry topping.
- Freeze until the desired consistency is reached. (If you use a metal container- I recommend pre-freezing for faster freezing.)
Notes
- If left overnight, this ice cream does freeze very hard (I’ve tried adding up to 3 tsp of vodka which didn’t make a difference.) Just let the ice cream rest on the counter for 5 to 10 minutes to scoop.
- This recipe does contain raw egg yolks. If you are afraid of eating raw egg yolks, you can cook the ice cream mixture over low heat for about 5 minutes, let cool a bit, and then place the mixture in the fridge for a few hours. Then process as instructed. You could leave the yolks out, but I don’t really recommend it. Egg yolks add a delicious custardy flavor to the ice cream, They are high in fat and protein, which help thicken and stabilize the ice cream. Egg yolks also contribute to the creaminess of the ice cream.
Nutrition
- Serving Size: 1/10 of the recipe
- Calories: 192
- Fat: 18
- Carbohydrates: 6
- Fiber: 0
- Protein: 2