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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


Love sweets, but trying to stick to a low carb/no sugar plan?  This low carb Keto Strawberry Cheesecake Ice Cream 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
  • 2 tbsp 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.)


  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.


  • Serving Size: 1/10 of the recipe
  • Calories: 192
  • Fat: 18
  • Carbohydrates: 6
  • Fiber: 0
  • Protein: 2