No-Churn Keto Strawberry Cheesecake Ice Cream — with only 5 Ingredients

Get ready to indulge in a guilt-free dessert that’s berry delicious! This No-Churn Keto Strawberry Cheesecake Ice Cream is the perfect treat for satisfying your sweet tooth cravings without the added sugar. With only 5 ingredients, it’s easy to make and even easier to enjoy. Let’s dig in!

How to Prepare This No-Churn Keto Ice Cream

With a few steps and a little time, you can make the most indulgent treat of this summer. Even better: you don’t need an ice cream maker to prepare this luscious treat!

For this ice cream, you’ll need fresh strawberries, plain full-fat cream cheese, heavy cream, vanilla powder, and allulose.

Thanks to allulose — a natural keto-friendly sweetener — this keto ice cream doesn’t turn into a rock-hard creation when frozen. Usually, keto ice cream is notorious for its hard consistency, but when you use allulose, the texture is soft even when straight out of the freezer.

If you cannot get allulose, no worries; I will provide you with many alternatives at the end of this post.

To make this ice cream, you’ll first puree the strawberries in a blender or with an immersion blender. I love to leave some strawberry chunks as tasty bits.

Next, you’ll whip the cream. Whipped cream gives the ice cream a fluffy and airy texture. Trust me, I tried with non-whipped cream, so I know!

After that, you’ll mix all ingredients together and pour into a plastic container which you then freeze overnight.

Next day, you can enjoy your delicious homemade over-the-top strawberry cheesecake ice cream!

Step-by-Step Instructions on How to Make This Strawberry Cheesecake Ice Cream

So, without further ado, let’s take a look at how to prepare this incredibly satisfying summertime keto treat:

Take 8 oz (230 g) hulled and halved strawberries.

Puree them into a smooth puree. As said, you can also leave some chunks for taste and texture.

Next, take 1/2 cup (120 ml) heavy cream.

Whip it until stiff peaks form.

After that, add 8 oz (230 g) plain full-fat cream cheese to your whipped cream.

Add also 1/2 cup (120 ml; or to taste) allulose.

Add 1 teaspoon vanilla powder.

Finally, add the strawberry puree.

With an electric mixer, mix until well combined.

Pour into a 1-qt (1 liter) plastic container (this happens to be an ages-old ice cream container).

Close the lid and freeze overnight or at least 6 hours.

Next day, take your amazing ice cream from the freezer. Serve decorated with fresh strawberries or anything keto-friendly you like.

Yum!

How I Came Up with This Easy Low-Carb and Keto Ice Cream Recipe

As the weather gets warmer, I wanted to prepare a cooling and chilling treat. After my keto mocha cheesecake for Mother’s Day (photo in the last week’s post), I was fascinated by the combination of cream cheese and coffee.

So, I thought, why not make a chilly treat combining those two wonderful ingredients and make a Coffee Cheesecake Ice Cream? I always write my ideas on text files sorted by purpose. I have a file for ice creams and frozen treats, which I now opened and started writing my Coffee Cheesecake Ice Cream recipe.

Well, in the file, there was a recipe idea for Strawberry Cheesecake Ice Cream — which I never tried, so it was just an idea — and for a while, I thought that sounded really delicious. Some of the most popular recipes on my blog indeed feature strawberries and cheesecake — or the combination of strawberry and cheesecake.

But meh, no strawberries and cheesecake this time, I wanted coffee and cheesecake, all in one treat!

So, I wrote down my coffee-flavored cheesecake ice cream recipe and started experimenting. I churned the ice cream in an ice cream maker.

The result was really delicious, as you can see:

However, the idea of Strawberry Cheesecake Ice Cream started intriguing me more. After all, some people might consider the coffee and cheesecake combination slightly off-putting, but who could resist the combination of strawberry and cheesecake? Not many!

So, I took my old idea of Strawberry Cheesecake Ice Cream and fine-tuned it before making my experiments. For the first experiment, I didn’t whip the cream, and the result was good but not mind-blowing.

For the second experiment, I whipped the cream, and now the result was what I had hoped for — nothing short of mind-blowing!

I couldn’t use my ice cream maker as the bowl was still chilling in the freezer, so I had just poured the mixture into plastic containers and froze it. Thanks to allulose, the consistency was soft and spoonable yet sturdy, even without an ice cream maker.

The whipped cream made an airy texture, so you definitely don’t need an ice cream maker to make this sweet and chilly treat.

And the taste? Simply divine! For the second experiment, I had reduced the heavy cream a bit, so now the cheesecake flavor could shine. However, it wasn’t overpoweringly cheesy, but just perfect.

I enjoyed every spoonful of this beautiful pink, incredibly toothsome sugar-free ice cream!

Here’s the recipe for you to enjoy:

Continue to Content

No-Churn Keto Strawberry Cheesecake Ice Cream — with only 5 Ingredients

Yield: 6

Prep Time: 15 minutes

Additional Time: 6 hours

Total Time: 6 hours 15 minutes

Get ready to indulge in a guilt-free dessert that's berry delicious! This No-Churn Keto Strawberry Cheesecake Ice Cream is the perfect treat for satisfying your sweet tooth cravings without the added sugar. With only 5 ingredients, it's easy to make and even easier to enjoy. Let's dig in!

Print

Ingredients

• 8 oz = 230 g fresh hulled and halved strawberries
• 1/2 cup = 120 ml heavy cream
• 8 oz = 230 g plain full-fat cream cheese
• 1/2 cup = 120 ml (or to taste) allulose
• 1 teaspoon vanilla powder

Instructions

1. Puree the strawberries into a smooth puree with an immersion blender or in a regular blender. You can leave some chunks for taste and texture. Set aside.
2. Whip the heavy cream until stiff peaks form.
3. Add the rest of the ingredients (i.e., cream cheese, allulose, vanilla, and pureed strawberries) to the whipped cream.
4. With an electric mixer, mix until well combined.
5. Pour the mixture into a 1-qt (1 liter) plastic container.
6. Close the container tightly and place in the freezer overnight or at least for 6 hours.
7. Next day, remove from the freezer and enjoy your delectable Keto Strawberry Cheesecake Ice Cream to your heart’s content!
   

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  It's Just - Allulose, Sugar Substitute, Keto Friendly Sweetener, Non-Glycemic, Made in USA (32oz)
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  Anthony's Allulose Sweetener, 2 lb, Batch Tested Gluten Free, Keto Friendly Sugar Alternative, Zero Net Carb, Low Calorie
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  Kiva Premium Vanilla Bean Powder, Gourmet Madagascar Bourbon | RAW, Vegan, All Natural | 3 oz.

Tips for Variations

If you cannot get allulose, powdered erythritol is the next best sweetener. You might want to add 1 tablespoon of food-grade glycerin to your ice cream and churn it in the ice cream maker for the best and non-rock-hard result.

You can also use monk fruit and stevia and experiment with different flavors of these sweeteners, like caramel monk fruit drops, orange stevia, or strawberry kiwi water drops, but again, with an ice cream maker, the result is better than just freezing the mixture in a container.

You can certainly make the coffee-flavored variation on this recipe. Replace the strawberries with 2 teaspoons of instant coffee granules. You can increase the cream cheese and heavy cream a bit (1/4 cup = 60 ml each) to reach the same volume. And on the plus side, this coffee ice cream is much lower in carbs than the strawberry variation.

If you want to play more with your strawberry ice cream, you can add some flavor-lending ingredients, like 2 teaspoons freshly grated peel of organic lemon (for that real cheesecake flavor!), 1 tablespoon freshly grated peel of organic orange, or 2 teaspoons freshly grated peel of organic lime.

Instead of strawberries, use blueberries, cranberries (also add more sweetener), raspberries, or blackberries. Believe or not, peaches have approximately the same amount of carbs as strawberries, so you can also use an equal amount of peaches in this recipe without the carb meter budging an inch.

For all the chocolate lovers out there: Replace the strawberries with 4 tablespoons of unsweetened cocoa powder to make a rich and decadent chocolate cheesecake ice cream. You can also add a handful of chopped nuts or sugar-free chocolate chips for added texture and flavor.

An exciting twist is Matcha Cheesecake Ice Cream: Replace the strawberries with 1 tablespoon of matcha powder to make a refreshing and energizing matcha cheesecake ice cream.

And lastly, I haven’t forgotten the peanut butter fans: Add 4 tablespoons of unsweetened all-natural peanut butter to the recipe to make a PB&J cheesecake ice cream. Decorate the servings with chopped salted peanuts. Mmmmh… irresistible!

General prattling

Funnily enough, when I was making my ice cream experiments this week, the weather turned really chilly. It was even freezing one night! Now, the weather is above 60 °F (20 °C), so it’s another good reason to indulge in keto ice cream.

Before the weather got cold, we were grilling with my brand-new electric grill. Even though my favorite grill is a charcoal grill, the electric grill made a more than decent result. We were grilling lots of meat, as you can see:

I have some exciting new projects coming related to carnivore and keto products. I have been experimenting with some fascinating product ideas, and I also got some financial support for developing and implementing them further. I’m so thrilled!

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