Love sweets, but trying to stick to a low carb/no sugar plan? (I feel your pain, lol.) I’ve got a great sugar free and low carb Strawberry Cheesecake Ice Cream recipe to share with you today!
Ice cream and cheesecake are two of my favorite desserts. Luckily these are two treats that are really easy to remake low carb. Last summer I bought a new ice cream maker (the kind with the bowl that you pre-freeze) and can have ice cream is 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.
Here are a few 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
All the cream cheese in the recipe definitely makes for a “heavier” and very rich ice cream. This Strawberry Cheesecake ice cream recipe is definitely one that I just can’t eat more than one serving at a time. (And I’ve tried, lol!)
We have friends coming over for the holiday and I am pulling out my older ice cream maker to make a double batch of buttered pecan ice cream for everyone else and will make a separate batch of this Low Carb Strawberry Cheesecake ice cream for me. So far, I’ve only used the full-fat coconut milk (from the can) and almond milk in this recipe, but I just placed an order with the new Wal-mart online pick up service and added an additional container of heavy cream just for this recipe. Heavy Cream will lower the carb count, but raise the calorie count, so I will report back on how the heavy cream works out. (Though I might experiment with the amount used… we’ll see.)
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)
Low Carb Strawberry Cheesecake Ice Cream Recipe
Enjoy!
Sugar Free / Low Carb Strawberry Cheesecake Ice Cream Recipe
Love sweets, but trying to stick to a low carb/no sugar plan? This sugar free and low carb Strawberry Cheesecake Ice Cream recipe is amazing!
- Yield: Makes about 10, ½ cup servings. 1x
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 (at some point, I want to try this syrup Anyone tried it?)
- 2 tbs 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.) Jut let ice cream rest on the counter for 5 to 10 minutes to scoop.
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Kristina says
I have free range chickens, so I need to pasteurize the eggs before since they are fresh and we raise them?
Jamie says
I have not been able to find these pasteurized eggs lately, so I’ve been having to take the extra step to cook my eggs. (I can’t help that I am a freak about food safety, lol) It is up to you on whether you choose to cook your eggs or consume them raw.
You can follow this method to cook your eggs if you wish:
Add coconut milk and eggs to a saucepan over low heat. Beat/whip eggs into the milk until thoroughly combined. Add sugar and salt. Continue stirring and watch that the heat does not get too high. (If the heat gets too high, the eggs might create a few lumps in the cooking process -not the end of the world, you can strain out any lumps in your ice cream base.)
Keep stirring until the mixture is thickened and coats the back of the spoon.
Stir in the vanilla and almond milk. Let mixture cool.
Optional (for a faster cooling time): place saucepan in an ice bath and continue stirring until cool.
Optional step 2: strain custard base through a fine mesh sieve to remove any lumps.
Beat room temp cream cheese into ice cream base.
Place ice cream base into the fridge until thoroughly chilled.
Add mixture to your ice cream maker and process according to manufactures instructions.
Kathi West says
Nutritional data?
Heather B says
Can I use heavy cream instead of the coconut milk and almond milk?
Jamie says
You can definitely replace the coconut milk with heavy cream – I’m concerned that if you replace the almond milk with heavy cream too, It might be too rich to eat. So maybe use regular milk instead of the almond?
Deedee says
I thought this was awesomeness!!! Not too sweet and just the right consistency. Like a soft serve ice cream. I now have whats left in the freezer. I used stevia glycerite instead of liquid stevia since I didn’t have any and I have heard that the glycerite would help with keeping it from freezing so hard.
Jamie says
This is just the way I make it.
Many people make cheesecake ice cream without eggs. I prefer an egg-based ice cream. Leave them out if you want.
This is a small batch of ice cream designed to fit tin the 1.5 to 2-quart Cuisinart ice cream maker. Many traditional ice cream makers hold 4 to 6 quarts, that’s why they have more eggs.
You are welcome to use any pasteurized egg product, like the kind that comes in a carton.
You could also use raw eggs and eat them raw (I’m afraid of this, even though my mother served me ice cream with raw eggs my entire life with no adverse affects. – the internet has made me afraid of everything now.)
You could also cook the ice cream mixture, but would need to let it completely cool before processing it. I don’t like to wait that long, so I use a pasteurized product.
No matter what direction you choose to take, I bet it turns out delicious as ice cream is yummy no matter how you make it. Let us know what changes you make and how it turns out.
Robyn says
Ice cream recipes with egg yolks usually involve making a custard with about 5 yolks. I’m curious what the point is of using only 2 egg yolks and whether it’s safe to use eggs without heating them. I’m not sure if I can get pasteurised eggs in Australia. Could I leave out the eggs without affecting the recipe?
Laura says
It’s easy to pasteurize your own eggs-here’s a link to WikiHow for instructions complete with pictures. Eggs provide a richness and nutrition that is desireable for ice cream. If you wanted to make it richer, you could likely add more egg yolk or even incorporate some egg white as well. http://www.wikihow.com/Pasteurize-Eggs