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Low Carb Strawberry Cheesecake Ice Cream

This low carb strawberry cheesecake ice cream is a wonderful summery treat. Sugar free, LCHF, and keto recipe.
Course Dessert
Cuisine American
Prep Time 10 minutes
Freezing Time 4 hours
Total Time 10 minutes
Servings 6
Calories 155kcal
Author Georgina from


  • 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


  • 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.


4g net carbs per serving


Calories: 155kcal | Carbohydrates: 4g | Protein: 3g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 41mg | Sodium: 133mg | Potassium: 107mg | Fiber: 0.01g | Sugar: 3g | Vitamin A: 530IU | Vitamin C: 21.2mg | Calcium: 67mg | Iron: 0.4mg