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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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)
Directions
Step 1
Wash the fresh strawberries thoroughly, then hull and chop them into small pieces.
Step 2
In a blender or food processor, add the chopped strawberries, cream cheese, heavy cream, powdered erythritol, vanilla extract, lemon juice, and almond milk.
Step 3
Blend the ingredients on high speed until the mixture is completely smooth and creamy. Scrape down the sides of the blender if needed.
Step 4
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.
Step 5
Transfer the mixture into an ice cream maker. Churn the mixture according to the manufacturer's instructions until it reaches a soft, creamy consistency.
Step 6
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.
Step 7
Serve immediately for a soft-serve consistency or freeze for an additional 1 hour if you prefer a firmer texture.
Step 8
Garnish with a few fresh strawberry slices or a dollop of whipped cream, if desired, and enjoy!
Nutrition Facts
| Serving size | (754.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1329.0 |
| Total Fat 124.2g | 0% |
| Saturated Fat 73.5g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 372.9mg | 0% |
| Sodium 558.6mg | 0% |
| Total Carbohydrate 75.6g | 0% |
| Dietary Fiber 5.3g | 0% |
| Total Sugars 14.9g | |
| Protein 10.0g | 0% |
| Vitamin D 44.6IU | 0% |
| Calcium 368.9mg | 0% |
| Iron 1.6mg | 0% |
| Potassium 480.2mg | 0% |
Source of Calories