Low Carb Strawberry Cheesecake Ice Cream

This low carb strawberry cheesecake ice cream is a wonderful summery treat.

The following post contains affiliate links, which means that at no extra cost to you I can make a tiny bit of money to help support this blog. Thank you!

This recipe is actually adapted from my other blog, Craftulate. If you have kids aged 2-5 I’d really recommend checking out that blog for all kinds of art, crafts and activities.

With that quick shout-out done, let’s move on to the recipe! This sugar-free ice cream is so summery and refreshing – I love it!

Add fresh strawberries, cream cheese and unsweetened almond milk to a blender then blend until smooth. The almond milk adds a slight nutty taste to the ice cream but you could use heavy cream instead. Do a quick taste test for sweetness – it will depend on your strawberries! Add some sugar free liquid sweetener if necessary: I use Da Vinci sweetening syrup (available from Amazon or Netrition) as it has very little after taste and does not contain any carbohydrates. But something like liquid stevia would also work well. Blend again.

Add in some more strawberries and pulse just a few times so they are roughly chopped. Pour the mixture into an ice cream maker – I love my Cuisinart! Once the ice cream has churned, transfer it to a container and freeze. When it is time to serve, sprinkle the ice cream with a little almond flour to resemble the crust of the cheesecake.

Low Carb Strawberry Cheesecake Ice Cream

Course: Dessert

Cuisine: American

Prep Time: 10 minutes

Freezing Time: 4 hours

Total Time: 10 minutes

Servings: 6

Calories: 155 kcal

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Ingredients

• 1½ cups sliced strawberries divided
• ¼ cup unsweetened almond milk
• 8 oz cream cheese
• ½ cup sugar free sweetening syrup
• 2 tbs almond flour

Instructions

1. Add one cup of the strawberries, the almond milk and cream cheese to a blender and blend until smooth.
2. Taste for sweetness, adding liquid sweetener as desired.
3. Add the remaining strawberries and pulse a few times until roughly chopped.
4. Transfer to an ice cream maker and follow the manufacturer's instructions.
5. Transfer to a container and freeze until solid.
6. Serving suggestion - sprinkle some almond flour over the top of each serving.

Recipe Notes

4g net carbs per serving

Nutrition Facts

Low Carb Strawberry Cheesecake Ice Cream

Amount Per Serving

Calories 155 Calories from Fat 126

% Daily Value*

Total Fat 14g 22%

Saturated Fat 7g 35%

Cholesterol 41mg 14%

Sodium 133mg 6%

Potassium 107mg 3%

Total Carbohydrates 4g 1%

Dietary Fiber 0.01g 0%

Sugars 3g

Protein 3g 6%

Vitamin A 10.6%

Vitamin C 25.7%

Calcium 6.7%

Iron 2.2%

* Percent Daily Values are based on a 2000 calorie diet.

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