Keto Strawberry Cheesecake Ice Cream With A Twist
Super refreshing, incredibly easy, and quick to prepare, this no Keto Strawberry Cheesecake Ice Cream recipe with cookie dough is a dream come true! This churn strawberry cheesecake ice cream requires no ice cream machine and no cooking.
It’s not only sugar-free but also gluten-free. You have the choice to make your low-carb strawberry cheesecake churn ice cream recipe with cookie dough or opt for a cheesecake base.
If you’re curious about how to make your keto strawberry cheesecake ice cream taste like it’s straight from the ice cream shop, be sure to check out all my tips below.
PREP TIME
5 minutes
COOK TIME
—
INGREDIENTS
13
Serves: 6
Ingredients
Ice Cream
- 1 cup1 cup1 cup Heavy Whipping Cream
- 1 cup1 cup1 cup Cream Cheese, Full Fat
- 0.75 cup0.75 cup0.75 cup Allulose
- 0.25 tsp0.25 tsp0.25 tsp Himalayan Pink Salt
- 2 tsp2 tsp2 tsp Vanilla Extract
- 0.75 cup0.75 cup0.75 cup Strawberries
Crumb
- .5 cup.5 cup.5 cup Almond Flour
- 3 Tbsp3 Tbsp3 Tbsp Allulose
- 0.125 tsp0.125 tsp0.125 tsp Himalayan Pink Salt
- 1 Tbsp1 Tbsp1 Tbsp Dutch Processed Cocoa Powder
- 2 Tbsp2 Tbsp2 Tbsp Butter, Unsalted
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Keto Strawberry Cheesecake Ice Cream
- In a food processor combine: all the Keto Strawberry Cheesecake Ice Cream ingredients apart from the strawberries.
- Whisk until the mixture is thick like custard (it sticks on the back of a spoon).
- Add the strawberries and whisk until fully combined.
- Pour into a freezer proof container. Ideally, air tight container.
- Freeze for an hour. Steer every 15 minutes (4 times in total)
- Keto Cheesecake Crumbs (Keto Cookie Dough)
- Combine in a bowl all of the ingredients.* (see notes)
- Mix well until it forms a dough. You may need to do it by hand as it will be quite thick.
- If the dough is very soft, leave it in the fridge for about 15 minutes.
- When the dough is harder, form small balls. The ball’s size is up to you. I like mine about 1/4 inch big.
- Refrigerate until it is time to assemble the ice cream.
- Keto Strawberry Cheesecake Ice Cream Assembly
- Cut the strawberries into small pieces.
- Take the keto strawberry ice cream out of the freezer and steer it well. It should be still quite liquid but thicker than before.
- Add the Keto Cheesecake Crumbs (Keto Cookie Dough) and the strawberries.
- Mix well and freeze for at least 3 more hours. It should take about 4 hours in total to freeze nicely.
- Take the Keto Strawberry Cheesecake Ice Cream out of the freezer and let it warm up for 15 to 30 minutes before you want to enjoy it.
Notes
Cocoa powder is optional in this recipe. If you add it as per the instructions, you will have keto cookie dough in the ice cream. If you omit it, please add extra 1 tablespoon almond flour or until it forms crumbs. In this case, the ice cream will be traditional keto cheesecake crumbs.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Coconut Free Desserts Egg Free Gluten Free Ice Cream Keto Nightshade Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 311 |
| Fat: | 30 g |
| Carbohydrates: | 43 g |
| Protein: | 9 g |
| Cholesterol: | 63 g |
| Sodium: | 119 mg |
| Fiber: | 2 g |
| Sugars: | 2 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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