Keto Strawberry Cheesecake Ice Cream
I love ice cream and I also love cheesecake! Who doesn’t?
My boys also love strawberries! So I combined our favorites and made the best keto ice cream!
If you haven’t noticed, I do not allow advertising on my site.
I just didn’t agree with some of the products that were advertised. They were keto products, but they were unhealthy and I would never personally eat most of the products. It was hard to say no to blog advertisements; they pay thousands of dollars a month, but I just felt uncomfortable about having the products I didn’t recommend on my website.
Instead, I have created a shopping list where you can find all the healthy ingredients that are difficult to find in the grocery store (and if you do find them, they are often very expensive).
I have done a lot of detective work and found the lowest prices on for all of the products I use and love. Everything from food, pantry items, kitchen tools, supplements, and skin products are on my list.
I rarely waste time in the grocery store because I find everything online for a way better price!
All you have to do is click on the words in my recipes and it will take you right to the correct item. If you add them to your cart I get a tiny commission that helps me afford to keep practicing recipes (Recipe experimenting can costing me a fortune!…but I love helping!).
I also have GREAT HOLIDAY GIFT IDEAS on the list!
You can get my full shipping list HERE.
Happy Shopping and THANK YOU for all your support!!!
Low Carb Strawberry Cheesecake Ice Cream
- 8 oz organic cream cheese
- 3/4 cup Allulose keeps ice cream soft
- 2 cups organic heavy cream
- Juice of 1 lemon
- 1/2 tsp vanilla
- Strawberry Sauce:
- 5 oz of sliced strawberries
- 3 Tbsp Natural Sweetener or allulose
- 2 Tbsp butter
- To make the Strawberry Sauce: Combine the ingredients in a small saucepan over medium heat.
- Bring the mixture to a simmer and simmer for 5-6 minutes or until the sauce had thickened slightly.
- Allow the mixture to cool completely.
- To make the Ice Cream Base: While the Strawberry Sauce is cooling, beat the cream cheese in a mixing bowl on medium speed until mostly smooth.
- Add in the Swerve and continue to mix until completely smooth.
- Add the heaving cream, lemon juice, and vanilla and mix starting on low speed and then increasing to medium as the mixture thickens.
- Mix for 2-3 minutes or until the cream cheese is throughly incorporated into the cream.
- Pour the mixture into the bowl of an ice cream maker and process according to manufacturers directions.
- Once the ice cream is done churning, fold the Strawberry Sauce into the ice cream mixture.
- Serve immediately for soft serve of freeze for 1-2 hours to make the ice cream scoopable.
Fat: 34.7 g
Protein: 3.5 g
Carbs: 4 g
TESTIMONY OF THE DAY
“Maria, you are a magician! We’re finally seeing movement on the scales after about a 2 year stand-still!I just wanted to tell you how much we appreciate the meal plans using 30 Day Cleanse & The Art of Fat Loss meal plans!We’ve been using them for 2 months now, about to start another month!We’ve enjoyed such good food & are learning so much more than we could’ve imagined.Your book Keto & the new Pure Protein book keep us headed in the right direction & gives us so much information to help others!I have lost almost 85lbs and he has lost 165lbs!! We could never thank you & Craig enough!” Mandy Hopkins
Most people I consult are doing keto totally wrong. Get fast results with the my Mind-blowing Keto School!
Click HERE to check out my supplement plans!
the recipe sounds delicious. Sadly I have an intolerance to cow’s milk. Do you have any suggestions/recommendations how to substitute the cream cheese (and the heavy cream)?
Thanks a lot.
I would try coconut cream (skimmed from the top of a can of coconut milk). 🙂
I don’t see alcohol in the ingredients list to prevent over-freezing. Will this recipe remain scoopable after several hours in the freezer? Also what is the purpose of the lemon juice? Thanks.
That helps, but to be sure it doesn’t get hard you can add a couple tablespoons of vegetable glycerine. 🙂
I’ve tried canned coconut cream…it has a weird taste, so I would not recommend using that shortcut! I used the left over coconut water milk in my Jay Robb shakes! I can’t wait to try this recipe…I love all things cream cheese!
I enjoy and appreciate all the yummy, sweet treats. I have found that a yr ago when I started eating this ME (Maria Emmerich) way, I lost weight easily. I did NOT make sweets. Now I am trying these sweets (as they look so good) and I am gaining weight. The calories in the treats must be getting the best of me! Any one else having a problem like this?
It could also be the added dairy. I see this with clients. Adding more dairy can cause them to gain. 🙂
Yes, the same thing has happened to my husband & I. We do eat quite a bit of dairy tho, also. So this may be a problem, as Maria suggested. I hate to give that up, as I feel we’ve already given up so much.
Typically me clients only have to give up dairy for a month or 2 while their villi heal. Then they can add it back. 🙂
Hello again, thank you for your ideas. I just found out that despite my intolerance to cow’s milk I can actually consume butter, heavy cream and mascarpone/cream cheese. Since I have an intolerance but not an allergy, the products highest in fat are OK. This is why: The more milk fat means the less milk protein. It is the cow’s milk protein which is difficult, since it causes the “intolerant” body to produce antibodies. I’m so happy now, because I will enjoy this wonderful ice cream recipe! 🙂
Hello Maria, I have been thoroughly enjoying your blog all the way from South Korea for months now and have found most of your recipes so tasty and easy to whip up. I was just wondering what your take is on oat fiber and psyllium husk. Some say even though most of the carbs come from fiber that it shouldn’t have an effect on your blood sugar level or weight gain. I want to know if you have any information on these two ingredients. Thank you in advance.
Yes, the carbs can still kick you out of ketosis even if from fiber. I don’t recommend psyllium for anyone trying to lose weight. It can be ok in moderation when in maintenance. 🙂
Can u sub JLS for the swerve?
I have 2 of your cookbooks,”Nutritious and Delicious”and “Slow Cooker”. I like many of the recipes, but finding recipes for a certain food like Chicken or eggplant, for example are difficult to locate. One has to look through the whole index or contents to find all ie; chicken recipes. Can you explain why you set up your cook books in this fashion???Thanks:)
I am following this way of eating for digestion issues. My stomach feels so much better, less bloat, gas, discomfort,however did not want to lose weight. Am 5’7 , 106 lbs and have lost 3lbs in 8 days. What should I add to keep weight on without getting stomach etc. problems again???Thank you so much, Lissa
Add a snack right before bed. Something high in fat (like keto fudge). That will help maintain weight. 🙂
Maria, I saw some information on a grain free website that said Xanthum gum was a corn derivative. Is that so???
It may be. Not sure. You can still have a product that is OK be derived from corn. Like the erythritol in Swerve that comes from non-GMO corn. 🙂
This looks delicious! Would it the recipe turn out if I used erythritol/liquid stevia?
That should work. Thanks! 🙂
I made this ice cream and it was ‘grainy’ from the Swerve. It was super rich and delicious! Would you suggest dissolving the Swerve before adding it to the recipe? I will make this again!
Where do I find vegetable glycerine?
Use confectioners Swerve. That won’t be grainy. You can get it online. 🙂
I was wondering if we should grind the Swerve or erthyritol so that is very fine like confectioner’s sugar.
Yes, that makes for a smoother texture. 🙂
How do you grind it to make it powdered?
In my blend tec blender
Same measurement? Thank you! It is SO delicious !
Yes, same measure. 🙂
Delicious! We put the Swerve in a magic bullet to make it into a confectioner’s sugar consistency. Might have to try the glycerin next time so the extra servings might not get so hard in the freezer.
I made this with half heavy cream, half coconut milk and it came out great! I also used just sliced berries instead of making the sauce. Thank you for recognizing that even though we don’t eat much fruit these days, its hard to resist strawberries in season!!
Hi Maria, I’ve been following from Portugal and also in Turkey now. I really love all your ideas but about this post, i don’t have any ice cream machine… How can I replace it??
Thank you so much
There are a couple ways shown here. 🙂
I just made this and had to post! This is beyond delicious you only need to eat a little as it’s so rich. Thanks for all the great recipes.
Hi Maria! I’ve recently begun following your blog and ordered your latest combo cookbook, however Swerve is a bit more spendy than the xylitol/stevia sweeteners I currently use. Do you have a substitution guideline I could use to sub for the swerve in recipes? These desserts look amazing!!
Yes, those are good subs. I have conversion info in my cookbooks for sweeteners. Thanks! 🙂
Hey Maria! I was just wondering about how many grams of carbs you eat daily. I have been trying to eat less than 20, but it is restricting me to only eating certain things and smaller portions, which prevents me from ever feeling full. Thanks!
I probably eat less than 20g total a day. Sometimes only about 10g. Increase your fats. I am very active and probably get 120 or more grams of fat a day. 🙂
I didn’t read through the recipe first and had it all put together when I realized I needed an ice cream maker. However it tasted wonderful as a mousse right out if the bowl! While I’m enjoying every bite, I’ll look forward to trying it frozen as well!
I made this last night and as I was blending the cream cheese and I realized I had taken my heavy cream into work for my coffee. *Dang it* But I refused to give up! I had set my sites on Strawberry Ice cream, and so help me I was going to have Strawberry Ice cream. So I ended up making it with a mixture of half almond milk and half coconut milk. *Delicious!* My daughter tasted it and promptly asked if there was cream cheese in it. Yes, I replied. She shrugged, Eeh. Picky little snot. Whatever… More For Me! Yay!
Thanks! Way to adapt with what you had on hand. 🙂
This ice cream is the best! My 11 yr. old loves it.
how much is the serving size for the nutrition facts?
This recipe makes 8 servings. 🙂
I made this as my first ice cream after ordering the ice cream machine from Maria’s Amazon Store. I read the comments later about using Confectioners Swerve, which I did not, so it is quite grainy. It’s also SUPER sweet – like too sweet. I used the measurement said, so not sure if the regular Swerve v. Confectioners makes that much of a difference? It still tastes good, but I’m trying to add some more cream to see if I can smooth it out a bit…Thanks for the awesome recipes – I did this with the mini cream puffs which turned out awesome!
Some people are more sensitive to sweeteners than others so you can add less sweetener next time. Regular and confectioners Swerve should taste the same. Thanks! 😉
Beware if you are following stricter interpretations of net carbs vs. real carbs. This contains 30g of carbs per serving.
Made this and Maria’s other ice cream recipes. We have loved every one of them. This one doesn’t call for eggs, but for the ones that do, I highly recommend finding some local, fresh eggs! We’ve made about 8 batches of ice cream over the past month using raw eggs. It really helps speed the process. I throw everything into the blend tec and pour directly into the ice cream maker. 35-40 mins later it’s finished. I’ve been using more almond milk than whipping cream and have reduced the swerve to half! It’s still very sweet and I save a buck and a lot of carbs. Her vanilla recipe is very versatile. We’ve drizzled homemade keto chocolate sauce into the mix before it finishes up, also, Lily’s stevia sweetened choco chips and mint extract, mashed banana, Maria’s caramel and chopped glazed pecans. All are so good. So very thankful because it’s much easier to stay on track. We eat this as soon as it’s ready because we love soft serve ice cream. When we’ve had leftovers, they’ve become as hard as a rock. My vegetable glycerin should be here tomorrow! Again, another big thanks Maria!!!
I want to know what the individual serving size is? Is it 1/2 cup or 1/4 cup? The recipe makes 8 servings, but is that in a 1 quart, 1.5 quart or 2 quart ice cream maker?
I would guess about 3/4 cup. 🙂
What is the difference between using vegetable glycerine and vodka for keeping ice cream softer? What quantities would you suggest in a recipe such as this one?
I would maybe try 2 TBS vegetable glycerine in this recipe. I don’t recommend alcohol. 😉
Thank you so much!
Very tasty, my entire family enjoyed this – my 3 year old would’ve eaten more if I’d let him, and my husband suggested making it with blueberries next time. I may try half cream and half almond milk to cut the calories just a bit – my son is still adjusting to smaller portions with higher fat foods and that might help a bit.
I ordered Now Solutions vegetable glycerine to help soften the ice cream. But the bottle says
100% pure versatile SKIN CARE. Ingredients say Glycerine. Did I get the right stuff? Thank you.
Also, if a person just wanted to make strawberry ice cream without the cheesecake element, would you just add some strawberry extract and perhaps some Stur? Maybe only Stur? Amounts? Thank you!
Oh my goodness gracious, me oh my! This is an amazing, easy recipe for a very low carb ice cream! Thank you so much!
This looks yummy!! Can you just mix it up as directed and then freeze it? I’ve never used an ice cream maker/churn before and don’t have one