Low Carb Strawberry Cheesecake Ice Cream

By June 16, 2014Uncategorized

Hi All! Today’s guest post is from the sweet and talented Karen Sorenson from Holistically Engineered!

From Karen: “It was such a great opportunity to meet Maria on the Low Carb Cruise.  I’ve been a fan of her blog and recipes for a long time so I’m grateful for the chance to do a guest post on her site.

Strawberry season is in full swing and so is the warm summer-like weather.  Normally I like to enjoy some no bake cheesecake for dessert, but since it’s even hotter than it normally is this time of year in South Carolina, I decided to turn my no bake cheesecake into a Strawberry Cheesecake Ice Cream.  It has all the flavors of cheesecake in a cold, refreshing dessert.”

Low Carb Strawberry Cheesecake Ice Cream
Low Carb Strawberry Cheesecake Ice Cream
 
Prep time
Total time
 
Author:
Serves: 8
Ingredients
  • For the Ice Cream Base:
  • 8 oz organic cream cheese
  • ¾ cup Swerve sweetener
  • 2 cups organic heavy cream
  • Juice of 1 lemon
  • ½ tsp vanilla
  • For the Strawberry Sauce:
  • 5 oz of sliced strawberries
  • 3 Tbsp Swerve sweetener
  • 2 Tbsp butter
Instructions
  1. To make the Strawberry Sauce:
  2. Combine the ingredients in a small saucepan over medium heat.
  3. Bring the mixture to a simmer and simmer for 5-6 minutes or until the sauce had thickened slightly.
  4. Allow the mixture to cool completely.
  5. To make the Ice Cream Base:
  6. While the Strawberry Sauce is cooling, beat the cream cheese in a mixing bowl on medium speed until mostly smooth.
  7. Add in the Swerve and continue to mix until completely smooth.
  8. Add the heaving cream, lemon juice, and vanilla and mix starting on low speed and then increasing to medium as the mixture thickens.
  9. Mix for 2-3 minutes or until the cream cheese is throughly incorporated into the cream.
  10. Pour the mixture into the bowl of an ice cream maker and process according to manufacturers directions.
  11. Once the ice cream is done churning, fold the Strawberry Sauce into the ice cream mixture.
  12. Serve immediately for soft serve of freeze for 1-2 hours to make the ice cream scoopable.
Notes
Nutritional Info:
Servings: 8
Calories: 347
Fat: 34.7 g
Protein: 3.5 g
Carbs: 4 net g

(90% fat, 4% protein, and 6% carbs)
 

If you want more low carb and grain free recipes from Karen, check out her eBooks on her website.

Low Carb Strawberry Cheesecake Ice Cream

About Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 15 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of "Keto.". Click here for Keto. http://amzn.to/2EfrECi Click here for our new Keto Courses: http://keto-adapted.com/school/

61 Comments

  • Astrid says:

    Hi Maria,
    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.

  • Brenda Andersen says:

    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.

    • cemmerich says:

      That helps, but to be sure it doesn’t get hard you can add a couple tablespoons of vegetable glycerine. 🙂

  • Susan Lynn says:

    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!

  • Donna Zenner says:

    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?

    • cemmerich says:

      It could also be the added dairy. I see this with clients. Adding more dairy can cause them to gain. 🙂

    • Darlene says:

      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.

      • cemmerich says:

        Typically me clients only have to give up dairy for a month or 2 while their villi heal. Then they can add it back. 🙂

  • Astrid says:

    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! 🙂

  • Jenny says:

    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.
    -Jenny

    • cemmerich says:

      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. 🙂

  • Whitney Swanner says:

    Can u sub JLS for the swerve?

  • Lissa says:

    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

    • cemmerich says:

      Add a snack right before bed. Something high in fat (like keto fudge). That will help maintain weight. 🙂

  • Lissa says:

    Maria, I saw some information on a grain free website that said Xanthum gum was a corn derivative. Is that so???

    • cemmerich says:

      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. 🙂

  • Katie says:

    This looks delicious! Would it the recipe turn out if I used erythritol/liquid stevia?

  • Robin says:

    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?

  • Katie says:

    I was wondering if we should grind the Swerve or erthyritol so that is very fine like confectioner’s sugar.

  • Robin says:

    Same measurement? Thank you! It is SO delicious !

  • Kel says:

    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.

  • Darlene says:

    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!!

  • Madalena says:

    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

  • Katia says:

    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.

  • Ashley says:

    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!!

    • cemmerich says:

      Yes, those are good subs. I have conversion info in my cookbooks for sweeteners. Thanks! 🙂

  • Lexi says:

    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!

    • cemmerich says:

      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. 🙂

  • Jean Smith says:

    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!

  • Heather says:

    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!

  • […] Strawberry Cheesecake Ice Cream from Maria Mind Body Health […]

  • Wanda says:

    This ice cream is the best! My 11 yr. old loves it.

  • nathalie says:

    how much is the serving size for the nutrition facts?

  • Jean says:

    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!

    • Maria Emmerich says:

      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! 😉

  • Wren says:

    Beware if you are following stricter interpretations of net carbs vs. real carbs. This contains 30g of carbs per serving.

  • Lorrie Lou says:

    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!!!

  • Sandra says:

    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?

  • Robin says:

    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?

    • Maria Emmerich says:

      I would maybe try 2 TBS vegetable glycerine in this recipe. I don’t recommend alcohol. 😉

  • Robin says:

    Thank you so much!

  • Alisa says:

    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.

  • Lyn says:

    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.

  • Lyn says:

    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!

  • Tammy says:

    Oh my goodness gracious, me oh my! This is an amazing, easy recipe for a very low carb ice cream! Thank you so much!

  • Lora Lee says:

    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