Low Carb Strawberry Cheesecake Ice Cream
Servings 8 @ ½ cup
Calories 252kcal
Ingredients
Strawberry Swirl
- 2 cups strawberries I love Driscoll's
- 1 teaspoon lemon juice
- ½ cup Swerve sweetener I used Confectioners
- ¼ teaspoon salt
- ½ teaspoon berry liquid stevia
- 1 teaspoon vanilla extract
Ice Cream
- 8 ounces cream cheese softened
- 1 cup Half & Half
- 1 cup heavy cream
- ¼ cup Swerve sweetener Confectioners
- ¼ cup Liquid Allulose helps to keep ice cream soft
- ½ teaspoon berry liquid stevia
- optional: 1 tablespoon vodka helps reduce icy texture
Instructions
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.
Notes
Net Carbs: 5g
This recipe was first published in July 2016 and updated with video in July 2020.
Nutrition
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