Low Carb Strawberry Cheesecake Ice Cream (Keto)

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You’d never know this Sugar Free Strawberry Cheesecake Ice Cream is low carb, keto and made without sugar! 

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There’s just something about ice cream in the summer that makes it tastier than any other time of year! Could be the heat of summer and the cold creaminess of ice cream, but whatever it is, we all want it! I don’t know anyone who isn’t a lover of ice cream, do you?!!! Making it sugar-free, and low carb makes it taste even better knowing it won’t spike your blood glucose and you can indulge without guilt!

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Making use of fresh seasonal fruit like strawberries is why this recipe today will rock your ice cream world! Sweet strawberries pureed and swirled into cheesecake flavored ice cream will make your tongue do a happy dance!

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You don’t have to make this swirl look, but it’s worth the little bit of effort to make it happen. If you decide to just mix the pureed strawberries into the cheesecake ice cream in the ice cream machine I won’t judge you for it! It will be pretty in pink!

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This recipe was a winner with the whole family, picky kids and picky hubby who dislikes stevia! I used a combination ofSwerve which is erythritol and liquid berry stevia. He didn’t notice any aftertaste so even those of you who aren’t fans of stevia may like it as well! I’ve also added liquid Allulose when I updated this recipe because I’ve found it helps keep ice cream nice and soft. I’ve tried it in my Butter Pecan Ice Cream with great results. 

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Impress ALL you friends with this deliciousness, whether they are sugar free and low carb or not!

Brenda’s Notes:

    • You don’t need to use berry flavored stevia but it does enhance the strawberry flavor the best.
    • If you don’t have Swerve and use another sugar free substitute, most other brands are sweeter than Swerve so I would suggest eliminating the stevia.
    • Half & Half is half whole milk and half cream, equal parts.


Other Fabulous Ice Cream Recipes you might like:

Low Carb Strawberry Cheesecake Ice Cream

Author Brenda Bennett | Sugar-Free Mom


Strawberry Swirl

  1. Place the first 6 ingredients into a high powered blender and blend until smooth. Set aside.

Ice Cream

  1. Place the softened cream cheese and half & half into a stand mixer and blend on high until smooth.

  2. Add in the remaining ingredients and blend on high until incorporated. Taste and adjust sweetener if needed.

  3. Pour the cream cheese mixture into an ice cream machine and follow manufacturers instructions. Mine is a KitchenAid attachment and it took about 20 minutes before it was soft serve texture.

  4. Drizzle in the set aside strawberry swirl mixture into the ice cream machine on low or stir in by hand. Reserve some for topping.

  5. Place ice cream into a 9 by 5 loaf pan, drizzle pureed strawberry over the top then freeze for 2-3 hours. If you reserved some of the pureed strawberry, keep it refrigerated until ready to serve over the ice cream.

Recipe Notes

Net Carbs: 5g

This recipe was first published in July 2016 and updated with video in July 2020.

Nutrition Facts

Low Carb Strawberry Cheesecake Ice Cream

Amount Per Serving (1 serving @1/2 cup)

Calories 252 Calories from Fat 216

% Daily Value*

Fat 24g37%

Saturated Fat 14g88%

Cholesterol 83mg28%

Sodium 188mg8%

Potassium 156mg4%

Carbohydrates 6g2%

Fiber 1g4%

Sugar 3g3%

Protein 3g6%

Vitamin A 925IU19%

Vitamin C 22mg27%

Calcium 85mg9%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Blessings, Brenda


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