Keto Strawberry Cheesecake Ice Cream

This Keto Strawberry Cheesecake Ice Cream is amazing.

Seriously. I'm so proud I made legit ice cream on my first attempt guys!

And without an ice cream maker.

This stuff is GOOD.

This ice cream is a variation of the original recipe I'd always wanted to try by Wholesome Yum.  

I followed her technique to make the base of the ice cream and then kind of did my own thing in terms of sweetening, chilling and flavouring my ice cream.

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This Keto Strawberry Cheesecake Ice Cream recipe also uses a full brick of cream cheese normally not called for in a typical ice cream recipe!

I'm honestly just really impressed with how nice the texture is and how it tastes BETTER than any keto ice cream I've ever had. 

The base of this low carb ice cream is made by simmering butter, heavy cream and your sweetener of choice on the stovetop for ~30min before adding in your other ingredients. 

I used a combination of powdered monkfruit/erythritol sweetener and allulose to sweeten this recipe.

Why the combination?

Well, allulose acts more like sugar when heat is involved, it also provides a nice “tacky” or “sticky” texture to recipes which in-turn provides chewiness in baked goods and a richness/creaminess in ice cream.

I used powdered monkfruit/erythritol to make up the rest of the sweetener in this recipe because allulose itself is only about 70% as sweet as sugar while a powdered monkfruit/erythritol blend is 100% as sweet..

..so you don't have to use as much of it.

I find combining allulose and powdered monkfruit/erythritol sweeteners also provides the best overall flavour to desserts!

After sweeting and cooking down your base for your ice cream, we then can mix in our other ingredients including MCT Oil, vanilla extract and vanilla bean powder (or whole).

The reason we use MCT oil is because it doesn't freeze solid.

It stays liquid and provides a creaminess or general “melt in your mouth” texture to the ice cream without adding any other flavour. 

We then use vanilla extract and vanilla bean powder to provide that traditional vanilla ice cream base flavour.

You can always skip the vanilla bean but we think it makes the ice cream taste more like some high quality brand you'd get at the store!

After we've got our ice cream base, we can let it cool for a bit while we make our toppings or “mix-ins”.

To make the toppings it's quite simple.

We just cook down some strawberries with a little sweetener and xanthan gum(optional) until a nice soft texture.

I use xanthan gum in the strawberries just to thicken the liquid slightly and give it more of a “sauce” consistency.

Then for our keto cheesecake crust topping, we take almond flour, mix it with cinnamon, sweetener, salt and some melted butter. Then crumble that on a parchment lined baking sheet and bake it for ~10min. 

This gives us a delicious graham cracker like flavoured crust we can add to our ice cream.

Finally, to finish making the ice cream base we started earlier, we simply whip 1 brick of softened cream cheese in a bowl with a little sweetener and whip 1 cup of heavy cream in another separate bowl.

Whip the heavy cream until soft peaks start to form then add the cream cheese, whip again until everything is smooth. Finally, we fold that into our liquid ice cream base until combined and pour the entire thing into a loaf pan to freeze! 

Our toppings can be mixed in part-way through the freezing process.

That's pretty much it! We do occasionally have to stir the ice cream but that's the easy part..and you get a spoonful of keto strawberry cheesecake ice cream to taste each time, so it's not a bad gig.

Overall, this Keto Strawberry Cheesecake Ice Cream is going to be one of those recipes that really make your friends and family go “WOW!” -that is if you're willing to share it with them after tasting it yourself, lol.

Ingredients In Keto Strawberry Cheesecake Ice Cream

• Allulose – an amazing sweetener that acts very similar to sugar and provides a beautiful creamy consistency to our ice cream while lightly sweeting it.
• Powdered Monkfruit/Erythritol Sweetener – my favourite keto sweetener. This sweetener is 100% as sweet as sugar and adds a great flavour to recipes. It works well with allulose to provide the additional sweeteness allulose can lack. The powdered form helps it blend seamlessly into keto no-bake or frozen desserts.
• Almond flour– Fantastic for making crusts for all kinds of recipes. It works great in providing a “graham cracker” like flavour to the keto cheesecake crust crumbles in this ice cream recipe. 
• Heavy Cream – Super important in making keto ice cream! You cannot sub this. The richness of heavy cream is what makes this keto ice cream so delicious.
• MCT Oil– This is somewhat optional but in terms of texture it's very important. MCT oil allows the ice cream to have a creaminess, even when frozen solid because the MCT oil itself does not freeze. You can leave it out but your ice cream may be less enjoyable texture-wise.
• Xanthan Gum – This is used to thicken the strawberry sauce for this recipe. It is not essential but in my opinion really helps the sauce act more like traditional strawberry sauce!
• Vanilla Extract – Key for flavouring the ice cream! I would not recommend making this recipe without it. Pure or artificial is fine.
• Vanilla Bean Powder – This is another optional ingredient but one I'd still HIGHLY recommend. It just adds this beautiful vanilla flavour that you'd normally find in traditional high quality vanilla ice cream. A small amount goes a LONG way when it comes to this powder so don't be super afraid of the price.

Tools I Used To Make Low Carb Strawberry Cheesecake Ice Cream

• 9×5 Inch Metal Loaf Pan
• Mixing bowls
• Sauce Pans
• Baking Sheet
• Hand Mixer
• Ice Cream Scoop

Tips For Making Keto Keto Cheesecake Ice Cream

• When cooking down your heavy cream, butter and sweetener mixture, you want it to be reduced to about 1/2 the original amount and it should be an almost pale yellow colour when it's ready to be taken off and cooled.
• If you do not have allulose or one of the two sweeteners, you can make the entire recipe with one single sweetener (just know the flavour/texture may not be exactly the same as mine). Be sure to adjust the sweetness level based on your sweetener and personal preference. Feel free to leave a comment if you need any help with how much to add of another sweetener.
• You can technically make this recipe without MCT oil but just know that your ice cream will have less of that typical “melt-in-your mouth” quality.
• If you want this ice cream more like soft serve, just freeze for about 6 hours total following the directions below and then serve. When you want to eat it later, just remember to let it sit and thaw for a while before-hand. 
• Not a fan of strawberries? Try making this recipe with blueberries or raspberries! It's just as delicious!
• If you don't have almond flour or have a nut allergy, you can make the crust topping with coconut flour. Just be sure to use 1/2 cup coconut flour along with 3 – 3 1/2 tbsp butter to compensate for it's higher absorption.

How To Store Keto Strawberry Cheesecake Ice Cream

• Store this ice cream covered with a layer of parchment paper in the freezer for up to 5 days, or move to an airtight container in the freezer and freeze for up to 1-2 months. 

Can I Make This In An Ice Cream Maker?

• Yes! You can also make this recipe in an ice cream maker. 

• Transfer the mixture to your ice cream maker and churn according to manufacturer's instructions, or until the ice cream is the consistency of soft serve. Do not over-churn, or it will turn into a butter-like consistency. Freeze for a few hours after in a loaf pan if you'd like your ice cream to be a more traditional consistency.

  

Keto Strawberry Cheesecake Ice Cream Recipe

Serves: 12 (1/2 cup keto ice cream)

Ingredients:

Keto Cheesecake Ice Cream Base

• 1 1/2 tbsp butter, salted, 21g
• 2 cups cold heavy cream, divided, 500ml
• 1/2 cup allulose, 120g
• 3 tbsp powdered monkfruit/erythritol sweetener, 36g
• 2 tbsp MCT oil
• 1/2 tsp vanilla extract
• 1/4 tsp vanilla bean powder
• 1 8oz brick of cream cheese, softened, 225g
• 1/4 cup powdered monkfruit/erythritol sweetener (to sweeten cream cheese)

Sugar Free Strawberry Topping

• 1 cup chopped strawberries, 150g
• 1/4 cup powdered monkfruit/erythritol sweetener, 48g
• 1/8 tsp xanthan gum (optional)

Keto Cheesecake Crust Topping

• 3/4 cup almond flour, 85g
• 2 tbsp powdered monkfruit/erythritol sweetener, 24g
• 1/4 tsp cinnamon
• pinch of salt
• 2 tbsp + 1 tsp melted butter, salted, 35g

Directions:

1. Melt butter in a saucepan over medium heat. Once melted, whisk in your heavy cream and sweeteners.
2. Keep whisking until the mixture comes to a boil, then turn down the heat and let it simmer for 30min. (Stir every couple minutes or so during this time)
3. While the cream mixture is simmering you can make your strawberry sauce. To do so, add the chopped strawberries to a saucepan over medium heat along with the sweetener. Toss to coat.
4. Once the strawberries start to cook down, sprinkle in your xanthan gum. Stir often then let the mixture simmer on low heat while you prepare your crumble. (Remove the strawberries once they reach a consistency you like).
5. Pre-heat your oven to 350*F.
6. To make the crumble topping, simply mix together the dry ingredients listed above for your crust, then stir in the melted butter. Mix until a crumbly dough forms.
7. Crumble this mixture over a parchment lined baking sheet, making sure to have some larger and some smaller crumbles. Bake for 10min, then remove and let it cool fully. Set aside.
8. After 30min of cooking down your heavy cream mixture, remove it from the heat (it should be a pale yellow colour now) and pour it into a bowl to cool.
9. Once mostly cooled you can whisk in your MCT oil, vanilla extract and vanilla powder. Set this in the fridge to finish cooling while you complete the next steps.
10. In two bowls, add cold heavy cream to one and then your brick of softened cream cheese along with 1/4 cup powdered monkfruit/erythritol sweetener to another.
11. Beat the whipped cream until soft peaks that fall over are formed (so almost fully whipped but not quite).
12. Then beat your cream cheese mixture until fluffy and scrape that mixture into the bowl with the whipped cream. Beat once more just until the two are combined. 
13. Now remove your ice cream base from the fridge and fold the whipped mixture into those ingredients gently using a spatula until fully combined.
14. Pour this mixture into your loaf pan and place in the fridge for two hours.
15. After 2 hours you can move it to a freezer. Give the ice cream a gentle stir every hour.
16. Add your strawberry filling after the first hour, then once the ice cream starts to set more (3-4 hours in), you can also stir in your crust topping. Continue stirring the ice cream gently every hour that you can, then place a piece of parchment or wax paper on top of the ice cream and let it freeze overnight.
17. Remove and let it thaw slightly before scooping with a hot ice cream scoop and serving. Enjoy your Keto Strawberry Cheesecake Ice Cream!

Nutrition for 1/12th of recipe (1/2 cup of ice cream): 304 calories | 3.4g NET carbs | 32.4g fat | 2.8g protein | 0.9g fiber

Store this ice cream covered with a layer of parchment paper in the freezer for up to 5 days, or move to an airtight container in the freezer and freeze for up to 1-2 months. 

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