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Keto Strawberry Cheesecake Ice Cream

ByJamie Sanders Hours
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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!

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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.

keto strawberry cheesecake ice cream

Why you’ll love This Keto Strawberry Cheesecake Ice Cream

  • Simple: You’ll be amazed at how easy it is to make your own ice cream.
  • Tastier than store bought – Homemade ice cream tastes so much better than the tubs you get at the grocery store and you don’t have to worry about any stabilizers, coloring or artificial ingredients.
  • Modifiable – You can easily make the ice cream as sweet as you like, change up the fruit, use a different milk.
  • Low carb – If you worry you can’t eat ice cream on a low carb diet, this recipe is for you.

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.

low carb strawberry cheesecake ice cream

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:

keto strawberry cheesecake ice cream

Products used and recommended in this post:

Did You Make This Low Carb Strawberry Cheesecake Ice Cream?

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keto strawberry cheesecake ice cream

Keto Strawberry Cheesecake Ice Cream Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Jamie Sanders
  • Prep Time: 10 minutes
  • Cook Time: 30 min
  • Total Time: 40 minutes
  • Yield: Makes about 10,  ½ cup servings. 1x
  • Category: desserts
  • Method: freezer
Print Recipe

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

Scale

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

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Instructions

  1. Beat together egg yolks and granular sweetener until combined and eggs are pale yellow.
  2. 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.
  3. Add in all liquids (stevia, vanilla, milks) and optional guar/xanthan gum.  Continue beating until completely mixed.  Taste and add more stevia if desired.
  4. Add ice cream mix to ice cream maker and process according to your machines instructions.
  5. While ice cream is processing, puree strawberries with water to make a strawberry drizzle.  (add additional sweetener if desired.)
  6. 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.
  7. Freeze until the desired consistency is reached.  (If you use a metal container- I recommend pre-freezing for faster freezing.)

Notes

  1. 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.
  2. 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

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Jamie Sanders - Scattered Thoughts of a Crafty Mom

About the Author

Jamie Sanders is a wife and mom of 2, located in the heart of Texas. She founded Scattered Thoughts of a Crafty Mom in 2011 as a place to share creative ideas and family friendly recipes. Her work has been featured on Martha Stewart, Woman’s World, HuffPost, TODAY, Pioneer Woman, HGTV, CNET, Good Housekeeping, Yahoo, Oprah Daily, and Redbook, plus many other publications. To date, she had given away just under a million free pdf sewing patterns.

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10 Comments

  1. Stephanie says:

    This was delicious!



    Reply

  2. I have free range chickens, so I need to pasteurize the eggs before since they are fresh and we raise them?

    Reply

    1. 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.

      Reply
  3. Kathi West says:

    Nutritional data?

    Reply
  4. Heather B says:

    Can I use heavy cream instead of the coconut milk and almond milk?

    Reply

    1. 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?

      Reply

  5. 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.

    Reply

  6. 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.

    Reply

  7. 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?

    Reply

    1. 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

      Reply