Low Carb Strawberry Cheesecake Ice Cream
This low carb strawberry cheesecake ice cream is a wonderful summery treat. Sugar free, LCHF, and keto recipe.
Prep Time 10 minutes
Freezing Time 4 hours
Total Time 10 minutes
- 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
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.
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