Creamy sugar-free vanilla ice cream, with fresh ripe strawberries, and chunks of delicious cheesecake is the base for an epic summertime low carb treat. Seriously, this low carb strawberry cheesecake ice cream is over the top good.
The biggest problem with this recipe is limiting the portion size you take. It is very hard to not go back and take just one extra spoonful, or one more, or just one more.
Don’t say I didn’t warn you!
Keto Strawberry Ice Cream With Bits of Homemade Cheesecake
My testers went a little mental over this ice cream. Some didn’t even care that it was sugar-free, or couldn’t believe that it was suger-free and low carb.
But it is!
This low carb strawberry cheesecake ice cream recipe does take a bit to pull together. You have to make three individual recipes to pull off this ice cream, but the finished product will make your mouth very happy that you did.
Don’t let that dissuade you. The cheesecake bits whip together in a few minutes and bake up super quick. You will need to freeze them for a few hours so take that into consideration before you start this ice cream.
The strawberry ripple only takes about 10 minutes start to finish including slicing the strawberries, but it also needs to cool before adding to the recipe. My suggestion is to make the strawberry ripple at the same time as the cheesecake bits.
No ice cream maker? We have a solution for that, scroll down to almost the bottom of the post to see instructions to make this low carb ice cream manually.
Want more Low Carb Ice Cream Treats?
We have a few very popular low carb ice cream recipes on this site. The sister recipe to this one is the blueberry cheesecake recipe, and the always popular chocolate flake ice cream that has bits of chocolate that melt in your mouth as soon as they touch your tongue. From Fudgesicles, creamsicles, and coconut popsicles, we have you covered.
Before you leave you may want to check out our full recipe collection of low carb ice cream and frozen treats.
Best sweeteners to use in this recipe
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I used allulose in this low carb strawberry ice cream for two reasons. Allulose does not get grainy when cold, and it helps to prevent the ice cream from freezing rock solid. But you do have options.
If you do not have allulose on hand, or cannot get it (it can be tough to find in Canada), use your favorite 1:1 sugar substitute.
Powered is preferred over granular, as it blends better and has a nicer texture. Erythritol and xylitol also tend to get grainy when cold, but I found the powdered versions to do it much less.
If you don’t have powdered erythritol or xylitol and only have granular, go ahead and give it a blast with a high-speed blender, or food processor. My favorite powdered sweetener by far is So Nourished Monk Fruit Blend, I find it has almost no aftertaste at all.
WANT TO KNOW HOW MUCH SWEETENER YOU NEED TO SWAP?
A few tips and notes for making the cheesecake bits
We make the cheesecake bits a bit different from regular cheesecake. If you were making a cheesecake I would tell you to not overwhip the batter, but in this recipe overwhipping is ideal. It makes for a very airy cheesecake piece that melts in your mouth.
The other quick tip is to bake the cheesecake until just barely cooked. It should jiggle quite a bit. If you touch the top, the cheesecake will stick to your finger. We don’t want to over bake it, we just need to cook the eggs.
The cheesecake bits do need to be frozen before being chopped, and frozen again before adding to the ice cream so take that timing into consideration.
Tips for making the STrawberry ripple
You can make the strawberry ripple with either fresh or frozen strawberries, it doesn’t matter. I can say that fresh, as always, will taste better, but frozen will do in a pinch.
With that said, if you’re reading this in the dead of winter, skip the fresh berries at the supermarket and go for the frozen. We all know how wintertime grocery store berries taste! (spoiler alert, they don’t taste like much at all).
Making the strawberry ripple is a cinch too, and takes only a few minutes of your time to create.
Pulling the ice cream all together
My ice cream maker is only 2 quarts, so this recipe overflows it a bit if you add the mix ins toward the end. I didn’t want to change the recipe because, more icecream. Am I right?
So the solution is to make your ice-cream, toss it into an ice-cold metal bowl and stir the mix-ins in.
Fold in the cheesecake bits first and give it a good stir. Work quickly!
Once the bits are mixed in well enough toss in the strawberry ripple and give it a few swirls into the ice cream to create ribbons of sweet strawberry flavour. Don’t over mix, we want those ribbons to be special, and not fully incorporated into the ice cream.
Remove the ice-cream immediately and serve, or add to a freeze safe dish and freeze covered well.
No Ice Cream Maker? If you have the time and patience, you can still make this icecream!
Although this isn’t a no-churn recipe you can churn it! If you’re willing to put the effort in, you can make this with a hand mixer and your freezer.
What works exceptionally well is an empty metal coffee can. You can freeze the ice cream inside of anything, metal just seems to work best. You also want to make sure whatever container you do use is big enough for your hand mixer and will fit into your freezer.
To make this low carb strawberry cheesecake ice cream without an ice cream maker, simply pour your cream base into your container. Place the container inside your freezer for 30 minutes. At the 30 minute mark, bring it out and give it a blend with your hand mixer, making sure you get all the frozen bits off the side of the metal bowl.
Repeat this process (every 30 minutes) until everything is frozen and creamy. It won’t be the same as making it in an ice cream maker, we can’t get as much air built into the cream base manually, but you know what, it works in a pinch!
As the ice cream starts to harden up, add the cheesecake bits and blend them in a bit. You can then add dollops of the strawberry ripple.
All freezers are different, so you may need more or less time. This process does indeed work, it just requires a bit of patience.
Serving and storage
You can serve this low carb strawberry ice cream right away. The softness will entirely depend on the heat of your kitchen and the effectiveness of your ice cream maker.
For me the ice cream comes out a touch too soft for my liking so I freeze for 20-30 additional minutes.
If you freeze this ice cream solid, it’s a good idea to let it sit in a warm room for a few miniutes to soften before trying to scoop.
You can keep this ice cream in your freezer for up to a month so long as it is covered well.
Hope you enjoy this one!
- 1 cup (8 ounces) cream cheese
- 1 large egg
- 1/3 cup allulose
- 1 tsp vanilla
- 2 cups fresh or frozen strawberries
- 1/4 cup water
- 4 Tbsp allulose
Ice Cream Base
- 1 cup almond milk
- 2 cups heavy cream
- 2/3 cup allulose
- 1 Tbsp + 1 tsp vanilla (I used 1 vanilla pod scraped)
- Pinch of salt
- Preheat oven to 350F and line a baking pan with parchment paper. A 9x9 square pan works very well for this.
- In a stand mixer, or with a hand mixer, blend cream cheese until very light and fluffy. Add egg, whip until blended.
- When the cream cheese and egg mixture is light and fluffy, add in 1/3 cup allulose and 1 tsp vanilla.
- Spread batter evenly in the pan and bake for 12-15 minutes. When the edges are set, but the center still jiggles a bit, the cheesecake is done.
- Let the cheesecake cool in the pan before removing it. Once cool, wrap well and place inside a freezer for 2 hours.
- Once the cheesecake is frozen, use a sharp knife and chopping board and cut into small chunks and pieces. Place back into the freezer until needed.
- Add 1/4 cup water, 4 Tbsp allulose, and 2 cups strawberries to a saucepan and heat gently over low heat.
- Gently mash the strawberries with the back of a fork, or spoon and stir over medium-low heat until strawberries are thick and glossy.
- Set aside to cool.
Ice Cream Base
- Mix heavy cream, almond milk, allulose, salt and 1 Tbsp vanilla in a large bowl. A pourable bowl works great for this.
- Pour mixture into the ice cream maker and set the machine to the ice cream setting.
- When the ice cream maker finishes its cycle, remove the ice cream and place into a bowl.
- Working quickly, stir in frozen cheesecake bits.
- Pour in strawberry ripple and stir 3-4 times to blend in, but do not completely blend.
- Immediately pour into a freezer-safe container and freeze for an additional 20 minutes before serving.
- If left in the freezer to freeze solid, allow ice cream to soften for 15 minutes prior to serving.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 168Total Fat: 16gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 63mgSodium: 45mgCarbohydrates: 5gNet Carbohydrates: 4gFiber: 1gSugar: 3gProtein: 2g
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs (and sugar alcohols) are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fibre.