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 155 kcal


  • 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


  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 syrup 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*
Fat 14g22%
Saturated Fat 7g44%
Cholesterol 41mg14%
Sodium 133mg6%
Potassium 107mg3%
Carbohydrates 4g1%
Fiber 0.01g0%
Sugar 3g3%
Protein 3g6%
Vitamin A 530IU11%
Vitamin C 21.2mg26%
Calcium 67mg7%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.