This keto Strawberry Cheesecake Ice Cream is a total game changer. It’s creamy, fruity and sugar free! Full of keto friendly fats, it’s a frozen fat bomb treat you’ll want to make time and time again.

The best low carb ice cream recipe you will ever taste

There’s something classic about strawberry ice cream, especially in the summer. Juicy fresh strawberries are pureed and sweetened just a bit more with keto-friendly erythritol. The strawberry sauce is drizzled over a blend of thick and creamy homemade vanilla ice cream, then topped with a gluten-free crumb topping with an added protein boost. The protein ice cream you’d find in the freezer section of your grocery store just can’t compete with real homemade strawberry ice cream, especially with a cheesecake twist!

What’s better than strawberry shortcake ice cream? Strawberry cheesecake ice cream!

While there’s a time and a place for strawberry shortcake, this isn’t it. Why? Well, because sometimes you just want a rich, smooth, decadent strawberry ice cream recipe. A keto ice cream that combines mascarpone cheese, heavy cream, and creme fraiche for the creamiest ice cream EVER. Add unsweetened almond milk and that’s more than tres leches, that’s like … four leches.

Customize the flavor for the best sugar free ice cream ever

I highly recommend using strawberries in this recipe, but why stop there? You could do so many variations: blueberry cheesecake ice cream, blackberry cheesecake ice cream, raspberry cheesecake ice cream. Mix them all together: mixed berry cheesecake ice cream. You really can’t go wrong!

In addition to this Keto Strawberry Cheesecake Ice Cream, check out some of my other favorite keto dessert recipes:

Tips to ensure the best results for this strawberry cheesecake keto ice cream:

SPECIAL EQUIPMENT: This recipe does call for the use of an ice cream machine. This is the one I recommend.
Pre-freeze your ice cream container for faster freezing
For a zestier cheesecake add 1 1/2 tablespoons lemon juice + 1 teaspoon finely grated lemon zest to the step with the heavy cream
If you don’t like xanthan gum you could try arrowroot powder or vegetable glycerin.
Cream cheese, eggs and creme fraiche must be at room temperature to avoid lumps.
Using an alcohol based vanilla extract prevents the ice cream getting too hard, especially if you use erythritol as the sweetener as this sets the ice cream harder.
Using erythritol makes it set hard so just make sure you leave it out of the freezer to warm before scooping (20 minutes to one hour. I used powdered erythritol in this recipe and it was perfectly creamy and scoop-able once warmed a little from the freezer.

Click HERE to enter the Dairy Free Keto Cooking – 11 Week Giveaway Extravaganza

Keto Strawberry Cheesecake Ice Cream

Author: Kyndra Holley
Prep Time: 120 minutes
Cook Time: 30 minutes
Total Time: 2 hours 30 minutes
Yield: 10 servings 1x

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Ingredients

for the crumb topping:

3/4 cup blanched almond flour (I use this brand)
3 tablespoons whey protein (get it here)
2 tablespoons powdered erythritol or monk fruit sweetener (get it here)
1 tablespoon, plus 2 teaspoons butter or coconut oil, melted
1 tablespoon unsweetened almond milk
1/2 teaspoon pure vanilla extract
1/8 teaspoon Real Salt
5 to 10 drops liquid stevia, more to taste (get it here)

for the ice cream:

3/4 cup quartered strawberries
1/2 cup powdered erythritol (I use this brand)
2 large egg yolks, room temperature
1 cup mascarpone cheese, room temperature
1/2 cup creme fraiche
1 1/2 cups heavy cream or full-fat coconut milk
1/2 cup unsweetened almond milk
1 1/2 teaspoons pure vanilla extract (I use this brand)
1/2 teaspoon xanthan gum (get it here)

Instructions

for the crumb topping:

Spread the almond flour out across a rimmed baking sheet and bake for 5 minutes at 400°F.
Place the toasted almond flour, whey protein, erythritol, butter, almond milk, vanilla extract, salt and stevia in a bowl and mix until well combined. Make chunks by pressing bits of the dough together with your fingertips. Chill in the refrigerator for 30 minutes.

for the ice cream:

Using a high powered blender or food processor, puree the strawberries and set aside.
Using an electric mixer, beat the erythritol and egg yolks together until light and well combined.
Add in the mascarpone, and creme fraiche and beat until smooth.
Add the heavy cream, almond milk, vanilla extract and xanthan gum. Taste, and add more sweetener, if desired.
Pour the ice cream mixture into an ice cream maker (I use and love this one) and process according to the manufacturers instructions. This could take 30 to 90 minutes, depending on the ice cream maker being used.
Once the ice cream is done, transfer it to a large freezable container, like the loaf pan pictured. Fold in 3/4 of the crumb mixture and swirl through some of the pureed strawberries.
Drizzle the rest of the strawberry puree on top and sprinkle over the remaining crumb mixture. Place in the freezer for 1 to 2 hours and allow to set.
Once you remove the ice cream from the freezer, allow it to sit on the counter to soften just slightly before enjoying.

Nutrition

Calories: 383
Fat: 38g
Carbohydrates: 4.6g
Fiber: 1.3g
Protein: 6.3g

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Craveable Keto: Your Low-Carb, High-Fat Roadmap to Weight Loss and Wellness

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This book has more than 145 recipes, each with a full color photo and nutritional analysis. It is packed with over 100 pages of resources to help make your low carb, keto lifestyle easier. Let’s look at some of the recipes shall we?

BREAKFASTS

Sausage, Egg, and Cheese Pinwheels
Cheesy Chorizo Breakfast Biscuits
Breakfast Pizza
Baked Eggs with Chorizo and Ricotta
Baked Egg Jars
13 Jon’s Special
Sausage and Egg Breakfast Sandwich
Reuben Frittata
Radishes O/Brien
Pastrami Breakfast Hash
Pizza Eggs
Pancetta, White Cheddar and Spinach Frittata
Oven-Roasted Garlic and Herb Home Fries
Lemon Ricotta Pancakes
Kyndra’s Favorite Buttery Herbed Eggs
French Toast Egg Puffs
Keto Everything Bagels
Creamy Herbed Bacon and Egg Skillet
Easy Peasy Maple Blender Pancakes
Cranberry Cream Cheese Spread
Chocolate Peanut Butter Waffles
Boosted Coffee
Vanilla Coffee Creamer

SNACKS AND STARTERS

Parmesan Italian Breadsticks
Warm Mediterranean Goat Cheese Dip
Tuna Salad Pickle Boats
Avocado Feta Salsa
Marinated Mozzarella Balls
Sour Lemon Gummy Snacks
Green Goddess Chicken Dip
Garlic Dill Quick Pickled Brussels Sprouts
Garlic Dill Baked Cucumber Chips
Fried Mozzarella Sticks
Creamy Avocado Pesto Deviled Eggs
Buffalo Chicken Flatbread
Bloody Mary Deviled Eggs
Bacon Chicken Ranch Deviled Eggs
Baked Avocado Fries
Asiago Rosemary Bacon Biscuits

SOUPS AND SALADS

Zuppa Toscana
Smoked Sausage and Kale Soup
Mexican Chicken Soup
Italian Wedding Soup
Egg Drop Soup
Cheesy Ham and Cauliflower Soup
Creamy Lasagna Soup
Mac Daddy Salad
Shaved Brussels Sprouts Caesar Salad
Roasted Cauliflower Mock Potato Salad
Dill Chicken Salad
Creamy Cucumber Salad
Asian Chicken Salad
Creamy Caesar Salad with Garlic Parmesan Cheese Crisps
Cobb Salad
Chef Salad Skewers
Deviled Ham and Egg Salad Wraps

MAIN DISHES

Warm Taco Slaw
Steak Fajita Bowls
Everything Bagel Dogs
Spaghetti Squash Pork Lo Mein
Slow Cooker Spiced Pork Tenderloin
Slow Cooker Chinese 5 Spice Beef
Shrimp and Cheese Cauliflower Rice Stuffed Peppers
Seared Scallops with Sherry Beurre Blanc
Sausage, Shrimp, and Chicken Jambalaya
Reuben Biscuit Sandwiches
Pork Egg Roll in a Bowl
Philly Cheesesteak Casserole
Peanut Chicken Skillet
Pan-Seared Chicken With Balsamic Cream Sauce, Mushrooms and Onions
Lemon Sherry Chicken
Lasagna Zucchini Roll-Ups
“Just like the real thing” Lasagna
Fried Cabbage with Kielbasa
Barbecue Dry Rub Ribs
Dill Pickle Juice Brined Fish and Chips
Crispy Chicken Thigh and Vegetable Sheet Pan Dinner
Creamy Pesto Chicken Zucchini Pasta
Chicken Zoodle Alfredo
Chicken Parmesan Zucchini Boats
Chicken Cordon Bleu Pizza
Cheesy Smoked Sausage and Cabbage Casserole
Best Ever Fork and Knife Pub Burger
Beef Tips in Mushroom Brown Gravy
Beef Enchilada Stuffed Spaghetti Squash
Beef Stuffed Poblanos with Lime Crema
Asian Beef Skewers

SIDES

Oven Roasted Cabbage Wedges with Dijon Vinaigrette
Mascarpone Creamed Greens
Green Beans with Shallots and Pancetta
Ginger Lime Slaw
Dill Pickle Coleslaw
Parmesan Roasted Broccoli
Fiesta Cauliflower Rice
Creamy Herbed Slow Cooker Cauliflower Mash
Cranberry Pecan Cauliflower Rice Stuffing
Chorizo and Garlic Brussels Sprouts
Charred Asian Asparagus and Peppers
Butter Roasted Radishes
Brussels Sprouts Au Gratin with Ham
Lemon Caper Whole Roasted Cauliflower
Sautéed Mushrooms with Garlic Mascarpone Cream Sauce

SWEET TREATS

Salted Caramel Nut Brittle
Dark Chocolate Mousse
Maple Butter Pecan Truffles
Mason Jar Chocolate Ice Cream
Lemon Curd
Lemon Coconut Cheesecake Bites
Flourless Chewy Chocolate Chip Cookies
Chocolate Peanut Cheesecake Balls
Chocolate Covered Maple Bacon
Chocolate Chip Cookie Dough Bites
Chewy Peanut Butter Cookies
Blueberry Mojito Ice Pops
Almond Joy Chia Seed Pudding
Fresh Whipped Cream

DRESSINGS, SAUCES, SEASONINGS, AND MORE

Thousand Island Dressing
Garlic Parmesan Caesar Dressing
Ranch Dressing
Avocado Green Goddess Dressing
Asian Vinaigrette
Dill Pickle Vinaigrette
2-Minute Mayo
Cajun Mayo
Garlic Dill Tartar Sauce
Walnut Avocado Pesto
Bacon Jam
Garlic Parmesan Cream Sauce
Pizza Sauce
Garlic and Herb Marinara
Enchilada Sauce
Not-So-Secret Burger Sauce
Cranberry Ginger Quick Jam
Seasoning Salt
Mexican Seasoning Blend
Cajun Seasoning
Everything Bagel Seasoning
Barbecue Dry Rub
Savory Breading Mix
Nut-Free Keto Breading Mix
Pizza Crust
Nut-Free Pizza Crust

Got a craving? YOU CAN GRAB A COPY – HERE

Jo is the food photographer and stylist behind healthy eating blog, Modern Food Stories. Jo’s a testament that once you find the right approach for you, you can overcome chronic illness through the healing power of food. She believes the secret to radiant health starts and ends with a healthy gut so all her recipes are grain, gluten and refined sugar free. Many are also sweetener and dairy-free.