Low Carb Strawberry Cheesecake Ice Cream
Servings 8 @ ½ cup
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