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Love sweets, but trying to stick to a low carb/no sugar plan? Here's a great sugar free and low carb Strawberry Cheesecake Ice Cream recipe!

Sugar Free / Low Carb Strawberry Cheesecake Ice Cream Recipe

  • Author: Jamie Sanders
  • Yield: Makes about 10,  ½ cup servings. 1x


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!



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


  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.)


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.