Keto Strawberry Cheesecake Ice Cream
Indulge in a luscious and creamy Keto Strawberry Cheesecake Ice Cream that's perfect for satisfying your sweet tooth without the guilt. This frozen treat combines the richness of cheesecake with the fresh sweetness of strawberries, all while keeping it low-carb and keto-friendly.
Servings 8 servings
Calories 280kcal
Equipment
- Food processor or blender
- Large mixing bowl
- Electric mixer
- Spatula
- Freezer-safe container
Ingredients
Ice Cream Base
- 2 cups heavy cream 473 ml
- 1 cup fresh strawberries, hulled and diced 152 g
- 8 oz cream cheese, softened 227 g
- ½ cup powdered erythritol 96 g
- 1 teaspoon vanilla extract 5 ml
- ¼ teaspoon xanthan gum 1 g
- ¼ cup sour cream 61 g
- 1 tablespoon lemon juice 15 ml
Instructions
- Begin by pureeing the fresh strawberries using a food processor or blender until smooth. Set aside.
- In a large mixing bowl, combine the softened cream cheese and powdered erythritol. Beat with an electric mixer until the mixture is smooth and creamy.
- Gradually pour in the heavy cream while continuing to mix on a low speed. Increase to high speed and beat until the mixture thickens and soft peaks form.
- Reduce the mixer speed to low and blend in the vanilla extract, xanthan gum, sour cream, and lemon juice until fully incorporated.
- Fold in the strawberry puree gently with a spatula until the mixture is uniformly pink with no large streaks.
- Pour the ice cream mixture into a freezer-safe container. Cover and freeze for at least 3 hours, or until the ice cream is firm.
- Before serving, let the ice cream sit at room temperature for a few minutes to soften for easier scooping.
Notes
The erythritol can be substituted with any keto-friendly sweetener of your choice. Adjust the amount based on the sweetness level you prefer.
If you do not have xanthan gum, you can omit it, but it helps to improve the texture and reduce ice crystallization.
For a more intense strawberry flavor, you can add a few drops of strawberry extract to the mixture.
The total time includes a minimum of 3 hours of freezing time for the ice cream to set properly.
Nutrition
Calories: 280kcal | Carbohydrates: 5g | Protein: 3g | Fat: 27g | Fiber: 2g | Net Carbs: 3g