Melt butter in a saucepan over medium heat. Once melted, whisk in your heavy cream and sweeteners.

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)

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.

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).

Pre-heat your oven to 350*F.

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.

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.

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.

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.

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.

Beat the whipped cream until soft peaks that fall over are formed (so almost fully whipped but not quite).

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.

Now remove your ice cream base from the fridge and fold the whipped mixture into those ingredients gently using a spatula until fully combined.

Pour this mixture into your loaf pan and place in the fridge for two hours.

After 2 hours you can move it to a freezer. Give the ice cream a gentle stir every hour.

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.

Remove and let it thaw slightly before scooping with a hot ice cream scoop and serving. Enjoy your Keto Strawberry Cheesecake Ice Cream!