This low carb strawberry cheesecake ice cream is a wonderful summery treat. Sugar free, LCHF, and keto recipe.
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 sugar-free ice cream is so summery and refreshing – I love it! The “cheesecake” part comes from the cream cheese base in the ice cream, and a sprinkling of almond flour over the top for flavor and texture. Simple but effective!
How to Make Low Carb Strawberry Cheesecake Ice Cream
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 – you could make your own low carb simple syrup or get some 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
This low carb strawberry cheesecake ice cream is a wonderful summery treat. Sugar free, LCHF, and keto recipe.
Ingredients
- 1½ cups sliced strawberries , divided
- ¼ cup unsweetened almond milk
- 8 oz cream cheese
- ½ cup low carb simple syrup, or Da Vinci sugar free syrup
- 2 tbs almond flour
Instructions
- Add one cup of the strawberries, the almond milk and cream cheese to a blender and blend until smooth.
- Taste for sweetness, adding syrup as desired.
- Add the remaining strawberries and pulse a few times until roughly chopped.
- Transfer to an ice cream maker and follow the manufacturer's instructions.
- Transfer to a container and freeze until solid.
- Serving suggestion - sprinkle some almond flour over the top of each serving.
Notes
4g net carbs per serving
Nutrition Information
Yield 6 Serving Size Sixth of the recipeAmount Per ServingCalories 155Total Fat 14gSaturated Fat 7gCholesterol 41mgSodium 133mgCarbohydrates 4gNet Carbohydrates 4gFiber 0gSugar 3gProtein 3g
Save
Jennie @ The Diary of a Real Housewife says
Yumm! I love cheesecake! This recipe looks great and I can’t wait to try!
Georgina says
Thanks Jennie!
Maggie says
Sounds yummy!! What did you use for sweetening syrup?
Georgina says
I used Da Vinci liquid sweetener but liquid stevia would work well too!
Gina Gutierrez says
I love cheesecake!! Just curious what is 4 carbs? A cup of ice cream? Thanks!!
Georgina says
The recipe serves six people, so it’s one sixth of the whole recipe. I’m afraid I didn’t measure it in volume when I made it – I will do next time and add it here!
Tameka says
I used 1/4 cup of liquid sweetener and it caused it to have a horrible alcohol (all I can compare it to) and bad aftertaste. Is there something else that can be used to sweeten next time?
Georgina says
I’m sorry it didn’t work out for you – can I ask which brand you used?
Angel says
Hi there I don’t have an ice cream maker. Can I just use the blender to mix the ingredients for longer, adding the remaining strawberries just before I transfer to container to freeze?
Cheers Angel
Georgina says
I’ve never tried that method, but if it’s worked for you before then let me know how it goes. Usually I would recommend following the recipe then instead of transferring to the maker, pour it into a container. Freezer for one hour, then stir. Freezer every 30 minutes until fully frozen to distribute the ice crystals evenly.