Low Carb Strawberry Cheesecake Soft Ice Cream
Indulge in the luscious flavors of summer with this Low Carb Strawberry Cheesecake Soft Ice Cream, a creamy, dreamy dessert perfect for those embracing a keto or low-carb lifestyle. This no-cook recipe combines the natural sweetness of fresh strawberries with the tangy richness of cream cheese and the silkiness of heavy cream for an irresistible soft-serve texture. Sweetened with powdered erythritol and infused with a hint of vanilla and lemon, this frozen treat delivers all the decadence of classic cheesecake without the sugar. Easily prepare it in just 15 minutes using a blender, with options for an ice cream maker or a freezer-friendly method. With an optional touch of xanthan gum for extra creaminess, this dessert is perfect for satisfying your sweet tooth guilt-free. Serve it straight from the churn for a velvety soft texture or let it firm up in the freezer for a firmer bite. Garnish with fresh strawberries for a refreshing finish that’s sure to impress!
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Recipe Information
Ingredients
- 200 grams Fresh strawberries
- 120 grams Cream cheese (softened)
- 240 ml Heavy cream
- 50 grams Powdered erythritol (or any low-carb sweetener)
- 1 teaspoon Vanilla extract
- 1 tablespoon Lemon juice
- 120 ml Unsweetened almond milk
- 0.5 teaspoon Xanthan gum (optional, for thicker texture)
Instructions
Wash the fresh strawberries thoroughly, then hull and chop them into small pieces.
In a blender or food processor, add the chopped strawberries, cream cheese, heavy cream, powdered erythritol, vanilla extract, lemon juice, and almond milk.
Blend the ingredients on high speed until the mixture is completely smooth and creamy. Scrape down the sides of the blender if needed.
Optional: If you'd like a thicker, creamier texture, sprinkle in the xanthan gum and blend for an additional 10-15 seconds until well incorporated.
Transfer the mixture into an ice cream maker. Churn the mixture according to the manufacturer's instructions until it reaches a soft, creamy consistency.
If you don’t have an ice cream maker, pour the mixture into a shallow freezer-safe container and freeze for about 2-3 hours, stirring every 30 minutes to prevent it from becoming too icy.
Serve immediately for a soft-serve consistency or freeze for an additional 1 hour if you prefer a firmer texture.
Garnish with a few fresh strawberry slices or a dollop of whipped cream, if desired, and enjoy!
Nutrition Facts
Calories |
1329 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.2 g | 159% | |
| Saturated Fat | 73.5 g | 368% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 373 mg | 124% | |
| Sodium | 559 mg | 24% | |
| Total Carbohydrate | 75.6 g | 27% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 14.9 g | ||
| Protein | 10.0 g | 20% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 369 mg | 28% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 480 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
