Low Carb Strawberry Cheesecake Ice Cream
Equipment
Ingredients
- 8 ounces cream cheese
- 3/4 cup Allulose keeps ice cream soft
- 2 cups heavy cream
- 2 tablespoons lemon juice
- 1/2 teaspoon vanilla extract
STRAWBERRY SAUCE:
- 5 ounces strawberries sliced
- 3 tablespoons Natural Sweetener or allulose
- 2 tablespoons butter
Instructions
- 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 sweetener and continue to mix until completely smooth.
- Add the heavy 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.
Nutrition
Calories: 332.7 | Fat: 34.3g | Protein: 3.4g | Carbohydrates: 4.3g | Fiber: 0.4g | P:E Ratio: 0.1