This low carb strawberry cheesecake ice cream is a wonderful summery treat! Sugar free, LCHF, and keto recipe.
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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!
Check out all my low carb ice cream recipes!
How to Make Low Carb Strawberry Cheesecake Ice Cream
Hull some fresh strawberries (I love my handy huller tool!) and roughly chop them.
Add them to a blender, together with some cream cheese, unsweetened almond milk, allulose, and salt, then blend until smooth. If you haven't used allulose before it's a fantastic sweetener that is PERFECT for making ice cream because it helps prevent it go rock hard! With the combination of the allulose and fat in the cream cheese, you'll find that you can scoop the ice cream straight out of the freezer!
Do a quick taste test for sweetness – it will depend on your strawberries and your personal taste! Add additional allulose as necessary.
Chill the mixture in the fridge for at least an hour, then pour it 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
- 10 oz fresh strawberries, hulled and roughly chopped
- 8 oz cream cheese, room temperature
- ½ cup unsweetened almond milk
- ¼ - ½ cup allulose, to taste
- ¼ tsp salt
- 6 tsp fine almond flour, to serve
Instructions
- Add the strawberries, cream cheese, unsweetened almond milk, allulose, and salt to a blender, then blend until smooth.
- Do a quick taste test for sweetness - it will depend on your strawberries and your personal taste! Add additional allulose as necessary.
- Chill the mixture in the fridge for at least an hour.
- Pour it into an ice cream maker and churn according the manufacturer's instructions, then transfer it to a container and freeze.
- When it is time to serve, sprinkle each portion with a teaspoon of almond flour to resemble the crust of the cheesecake.
Notes
5g net carbs per serving (½ cup)
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Nutrition Information
Yield 6 Serving Size Approx ½ cupAmount Per Serving Calories 163Total Fat 15gSaturated Fat 8gCholesterol 41mgSodium 216mgCarbohydrates 6gNet Carbohydrates 5gFiber 1gSugar 4gProtein 3g
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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!
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.
Guy says
Hi there, thanks for the recipe! Why do you need to freeze it for one hour in the freezer before transferring to the ice cream maker? And why does the cream cheese need to be room temperature rather than chilled in the fridge?
Many Thanks!
Georgina says
The mixture should be chilled in the fridge, not the freezer before churning – it speeds up the process but can be skipped if you want. The cream cheese blends much better with the other ingredients if it is room temperature – if it is chilled then it won’t blend in so smoothly. Hope that helps!
Guy says
Thanks for the quick reply. Looking forward to trying it! 🙂