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.
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
Makes about 10, ½ cup servings.
Ingredients
- 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 <or similar.> 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.
- Freezer until desired consistancy. (If you use a metal container- I recommend pre-freezing for faster freezing.)
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
Enjoy!
Related Posts
Strawberry Ice Cream Cake
Low Carb / Sugar free Crustless Cheesecake (in the pressure cooker!)
Sugar Free Candied Pecans
Low Carb Pecan Praline Cheesecake (pressure cooker cheesecake recipe)
Quick and Easy Strawberry Shortcake Recipe
DIY Strawberry Kiwi Green Tea Recipe + Me Time!
A DIY for the Kids: Strawberry Ice Cream in a Bag
Easy Strawberry Frozen Yogurt
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?
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.
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.
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?