Whew. Let me tell you something. This Keto Strawberry Cheesecake Icecream is a lotta steps. I ain’t gon’ lie. BUT. It is worth every step! And it makes 1.5 quarts of ice cream so it should last you a whole week or two.
Between my munchkin and I, we got in just barely a week before it was all gone. It was too good.
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 and yes my munchkin had it.
It was 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.
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Keto Strawberry Cheesecake Icecream
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. And I loved making condensed milk because I Was definitely missing that creamy treat on this diet!
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:
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!
- 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
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.
This is obviously not a low-calorie food! It is however quite low in carbs in the generous serving of two heaping scoops. It's a great way to get your fat in but if you're in weight-loss mode, make this sparingly.
Nutrition Information:Yield: 6
Amount Per Serving: Calories: 588
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