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Strawberry Cheesecake Ice-Cream

|Strawberry Cheesecake Ice-Cream

Can't decide whether to make a cheesecake or ice-cream? Why not try Strawberry Cheesecake Ice-cream? This recipe is a combination of these two very popular desserts and I can guarantee you won't miss Strawberry Cheesecake Ice-cream from Häagen-Dazs! Remember, although it's low in carbs, make sure you don't eat the whole thing in one go! :-)

You will need an ice-cream maker to make the ice-cream soft and creamy. I use this professional ice-cream maker from Cuisinart that has a built-in freezer. It's easy to use and makes excellent ice-cream. Depending on your budget, there are some cheaper ice-cream makers without built-in freezer.

Preparation time

Hands-on
Overall

Nutritional values (per serving, 2 scoops):

4.9 grams 1.5 grams 6 grams 27.2 grams 15.8 grams 283 calories
Total Carbs6.5grams
Fiber1.5grams
Net Carbs4.9grams
Protein6grams
Fat27.2grams
of which Saturated15.8grams
Energy (calories)283kcal
Potassium136mg

Macronutrient ratio: Calories from carbs (6.8%), protein (8.3%), fat (84.9%)

Ingredients (makes 10 servings):

Crust:
Ice-cream:
  • 1 ½ cups heavy whipping cream, 30-40% fat (360g / 12.7 oz)
  • 1 cup cream cheese, full-fat (300g / 10.6 oz)
  • 1 ½ cups fresh or frozen strawberries (200g / 7.1 oz)
  • 2 tbsp alcohol-based vanilla extract (or 2 tbsp vodka + sugar-free vanilla extract)
  • 1 vanilla bean (~ ½ tsp)
  • 1 tbsp arrowroot powder (9g / 0.3 oz)
  • ½ lemon, juiced
  • 2 tbsp Erythritol, non GMO, powdered, or other healthy natural low-carb sweetener from this list (20g / 0.7 oz)
  • 5-10 drops Stevia extract (Clear / Vanilla / Berry)

Note: You can avoid using sweeteners, as the ice -cream will get some sweetness from the strawberries. In either case, the effect on net carbs will be insignificant. Alternatively, you can use honey - just make sure you add the extra carbs. For nut-free option, use ¼ cup coconut flour instead of almond flour for the crust. For a dairy-free version, try using coconut cream instead of cream and cream cheese. When looking for ingredients, try to get them in their most natural form (organic, without unnecessary additives).

Instructions:

  1. Prepare the ice-cream by making sure the cream is chilled and place together with the cream cheese in a large bowl. Add the sweeteners, lemon juice, vanilla bean, vanilla extract, arrowroot powder and combine well. |Strawberry Cheesecake Ice-Cream
    Note: Adding alcohol-based vanilla extract prevents it from getting too hard, while arrowroot powder helps with thickening. Both of them will help make the ice-cream nice and creamy. |Strawberry Cheesecake Ice-Cream Also, Erythritol doesn't dissolve easily unless heated up. For a smoother texture you can blend it until powdered. Note: Erythritol is a sugar alcohol that naturally occurs in fruits, vegetables and fermented foods. It's very low in Net Carbs and has a slight cooling effect.
  2. Blend or mash the strawberries, add them to the bowl and mix well. Pour into the ice-cream maker and process according to the manufacturer's instructions.
    Note: mine took just about 45 minutes. This varies based on the make of your ice-cream maker from 45-90 minutes! |Strawberry Cheesecake Ice-Cream
  3. Meanwhile, prepare the crust. Preheat the oven to 200 C / 400 F. Mix all the dry ingredients in a bowl. |Strawberry Cheesecake Ice-Cream
  4. Add melted butter and combine well. If the mixture is too dry, add a tablespoon of water. |Strawberry Cheesecake Ice-Cream
  5. Line a baking sheet with parchment paper (not wax paper), place the dough on it and roll into 1/8-1/4 inch thickness. Using a pizza cutter, cut the dough into small squares. Place the baking tray in the oven and cook for about 8-10 minutes until golden. |Strawberry Cheesecake Ice-Cream
  6. When done, set aside and leave to cool down. |Strawberry Cheesecake Ice-Cream
  7. Break the crust into the precut squares. |Strawberry Cheesecake Ice-Cream
  8. When the ice-cream is done, transfer into a large container and fold in the squares of the crust. Place in the freezer for at least 30-60 minutes before serving to allow the crust to soften. To store for later, place in small single-serving containers and keep in the freezer. Note: You may prefer to use small containers for better portion control. |Strawberry Cheesecake Ice-Cream Enjoy! |Strawberry Cheesecake Ice-Cream
    Ice-cream straight from the freezer may be too hard but you know the trick. Microwave for 10-20 seconds or leave at room temperature for 20-30 minutes before serving! |Strawberry Cheesecake Ice-Cream

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Please, note that I do not offer personalised advice. For personalised advice you can contact one of our experts.

Comments (9)

I made the crust for the ice cream and it was great! Didn't get mushy at all after freezing. Have you tried the crust as a regular cheesecake crust? I.e. Not for ice cream. I'm curious how it would hold up

Reply

Hi Kacie, yes, this is exactly the crust I used to make a regular low-carb cheesecake a few days ago. I also reserved and crumbled some crust on top just about 10 minutes before removing it from the oven Smile

Reply

"Prepare the ice-cream by making sure the cream is chilled and place together with the cream cheese in a large bowl. Add the sweeteners, lemon juice, vanilla bean, vanilla extract, arrowroot powder and combine well."
Can you please clarify what I am supposed to do with the vanilla bean?
Am I supposed to grind it up or blend it beforehand?

Reply

Of course! Have a look at my post here: ketodietapp.com/.../Easy-Vanilla-Fat-Bombs You will have to cut it lengthwise and scrape the seeds out. You'll only use the seeds.

Reply

So excited to try this!! I bet it's better than Ben and Jerry Smile

Reply

Thank you! It is! Wink

Reply

I want to use my own sweetener, but am having a hard time knowing how much to use. Could you tell me how much sugar you would be puttin in the ice cream and in the crust so I can convert it to my sweetner of choice?

Reply

If you want to use other sweeteners, here is what I suggest:
For the crust, I use 1/4 cup Erythritol plus 10-15 drops liquid stevia. Although Erythritol has about 0.7 of the sweetness of regular sugar, I'd use also just 1/4 cup of sugar, because stevia adds extra sweetness, too.
For the ice-cream, I'd use 2 tbsp sugar or more - depends on how sweet the strawberries are. If they are rather sour, use 1/4 cup of sugar.
Hope this helps Smile

Reply

Oh my....! Strawberries, cheesecake, ice-cream and low-carb. I'm in heaven!

Reply

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