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Low Carb Strawberry Cheesecake Ice Cream

Prep Time 15 minutes
Total Time 15 minutes
Servings 8 @ ½ cup
Calories 252kcal
Author Brenda Bennett | Sugar-Free Mom


Strawberry Swirl

Ice Cream


Strawberry Swirl

  • Place the first 6 ingredients into a high powered blender and blend until smooth. Set aside.

Ice Cream

  • Place the softened cream cheese and half & half into a stand mixer and blend on high until smooth.
  • Add in the remaining ingredients and blend on high until incorporated. Taste and adjust sweetener if needed.
  • Pour the cream cheese mixture into an ice cream machine and follow manufacturers instructions. Mine is a KitchenAid attachment and it took about 20 minutes before it was soft serve texture.
  • Drizzle in the set aside strawberry swirl mixture into the ice cream machine on low or stir in by hand. Reserve some for topping.
  • Place ice cream into a 9 by 5 loaf pan, drizzle pureed strawberry over the top then freeze for 2-3 hours. If you reserved some of the pureed strawberry, keep it refrigerated until ready to serve over the ice cream.


Net Carbs: 5g
This recipe was first published in July 2016 and updated with video in July 2020.


Serving: 1serving @½ cup | Calories: 252kcal | Carbohydrates: 6g | Protein: 3g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 83mg | Sodium: 188mg | Potassium: 156mg | Fiber: 1g | Sugar: 3g | Vitamin A: 925IU | Vitamin C: 22mg | Calcium: 85mg | Iron: 1mg