Keto Strawberry Cheesecake Ice Cream – Super Creamy!
Whew. Let me tell you something. This Keto Strawberry Cheesecake Ice Cream has a lot of steps. I’m not going to lie. But it is worth every step! It makes 1.5 quarts of ice cream, so it should last you a whole week or two.
I’ve made keto ice cream with cream cheese before but this one? The cream cheese flavor came out so well! I could definitely taste the cheesecake flavor.
Then I added a little special trick to make sure I didn’t have to work too hard to get the ice cream out of the container when I wanted a bit. Say it with me…alcohol! Yes, I added rum to this.
There were only two tablespoons in the whole thing—enough for me not to have to fight it when it’s all frozen. If you’ve ever made keto ice cream, you know what I’m talking about.
PinKeto Strawberry Cheesecake Ice Cream
So, I made the keto condensed milk first and allowed that to cool. Then I made the strawberry compote that would swirl through this mixture and allowed that to cool. Finally, I whipped some cream and put everything together.
It ended up being an almost all-day process but as I said, it was completely worth it.
I can’t take credit for this recipe. But I will be using it to build upon and make other flavors! Here’s where I got the Keto Strawberry Cheesecake Ice Cream recipe:
Other Ice cream recipes to try:
I absolutely love that channel! I’ve tried a bunch of her recipes and some are definitely keepers.
I didn’t add the cookies, it was just all too much! Lots of steps. But, it didn’t need it. It was so good! Here’s my version that I made. Make sure you have a good container to store it in!
Ingredients For Keto Strawberry Cheesecake Ice Cream
- 2 tablespoons 30g unsalted butter
- 1 ½ cups 360mL heavy whipping cream
- ½ cup 100g allulose or any powdered sweetener of choice
- 1 cup 166g diced fresh or frozen strawberries
- 2 teaspoons 10mL lemon juice
- ¼ cup 50g allulose or any powdered sweetener of choice
- 1 teaspoon 5mL vanilla extract
- 2 tablespoons vodka or clear rum
- 8 ounces 225g cream cheese at room temperature
- 1 teaspoon 5mL vanilla extract
- 1 ½ cups 360mL chilled heavy whipping cream
- ⅛ teaspoon 0.5g salt
How to Make Strawberry Cheesecake Ice Cream
- Combine the first three ingredients in a pan over medium heat and reduce until desired thickness to make keto condensed milk.
- Set aside and allow to cool completely.
- Meanwhile, combine the next four ingredients in a pan over medium heat to make a strawberry compote for your ice cream. Once it’s thick and syrupy, set aside and allow to cool.
- In a large bowl, add the cooled condensed milk to the softened cream cheese.
- Add the vanilla and vodka/rum and blend with a handheld mixer until fully combined.
- In a separate bowl, add the salt to the chilled heavy whipping cream and whisk until soft peaks form. An emersion blender with a whisk attachment works perfectly here.
- Scoop the cream cheese mixture into the whipped cream. Mix together well with a large spoon.
- Swirl in the strawberry compote.
- Transfer the mixture to a covered container large enough to hold 1.5 quarts.
- Freeze for at least 6 hours.
- If the ice cream is too hard, it may help to leave it out on the counter for a few minutes before scooping, but the addition of the vodka should remedy this.
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Keto Strawberry Cheesecake Icecream
Ingredients
- 2 tablespoons 30g unsalted butter
- 1 ½ cups 360mL heavy whipping cream
- ½ cup 100g allulose or any powdered sweetener of choice
- 1 cup 166g diced fresh or frozen strawberries
- 2 teaspoons 10mL lemon juice
- ¼ cup 50g allulose or any powdered sweetener of choice
- 1 teaspoon 5mL vanilla extract
- 2 tablespoons vodka or clear rum
- 8 ounces 225g cream cheese at room temperature
- 1 teaspoon 5mL vanilla extract
- 1 ½ cups 360mL chilled heavy whipping cream
- ⅛ teaspoon 0.5g salt
Instructions
- Combine the first three ingredients in a pan over medium heat and reduce until desired thickness to make keto condensed milk.
- Set aside and allow to cool completely.
- Meanwhile, combine the next four ingredients in a pan over medium heat to make a strawberry compote for your icecream. Once it’s thick and syrupy, set aside and allow to cool.
- In a large bowl, add the cooled condensed milk to the softened cream cheese.
- Add the vanilla and vodka/rum and blend with a handheld mixer until fully combined.
- In a separate bowl, add the salt to the chilled heavy whipping cream and whisk until soft peaks form. An emersion blender with a whisk attachment works perfectly here.
- Scoop the cream cheese mixture into the whipped cream. Mix together well with a large spoon.
- Swirl in the strawberry compote.
- Transfer mixture to a covered container large enough to hold 1.5 quarts.
- Freeze for at least 6 hours.
- It may help to leave the ice cream out on the counter for a few minutes before scooping if it’s too hard, but the addition of the vodka should remedy this.
Notes
Nutrition
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