Low-Carb Strawberry Cheesecake Ice-Cream

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Low-Carb Strawberry Cheesecake Ice-CreamPin recipeFollow us 123.7k

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.

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Hands-on Overall

Nutritional values (per serving, 2 scoops/ 1/2 cup)

Net carbs4.9 grams
Protein6 grams
Fat27.2 grams
Calories283 kcal

Calories from carbs 7%, protein 8%, fat 85%

Total carbs6.1 gramsFiber1.1 gramsSugars3.6 gramsSaturated fat15.8 gramsSodium195 mg(8% RDA)Magnesium21 mg(5% RDA)Potassium136 mg(7% EMR)

Ingredients (makes 10 servings)

Ice cream:


  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. Low-Carb 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. Low-Carb 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! Low-Carb 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. Low-Carb Strawberry Cheesecake Ice-Cream
  4. Add melted butter and combine well. If the mixture is too dry, add a tablespoon of water. Low-Carb 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. Low-Carb Strawberry Cheesecake Ice-Cream
  6. When done, set aside and leave to cool down. Low-Carb Strawberry Cheesecake Ice-Cream
  7. Break the crust into the precut squares. Low-Carb 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 1-2 hours to allow the crust to soften and the ice cream to set. 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. Low-Carb Strawberry Cheesecake Ice-Cream
  9. 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. Low-Carb Strawberry Cheesecake Ice-Cream
    Enjoy! Low-Carb Strawberry Cheesecake Ice-Cream

Ingredient nutritional breakdown (per serving, 2 scoops/ 1/2 cup)

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Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (17)

Awesome recipe!  I make this without the crust.  I’ve also used raspberries in place of the strawberries.  This is the best tasting, creamiest low carb ice cream I’ve ever had.


Thank you so much Sheri, I'm glad you enjoyed! Raspberries sound like a delicious alternative!


This was delicious and so easy to make. Thank you so much for this awesome recipe!


Thank you! I'm glad you enjoyed!


Hi ...this is really good. In the interest of keeping carb count low I want to avoid the crust sometimes. May I know the macros for icecream alone?
Also I'd  like  to use this base for other flavours too..like chocolate chips or caramel...In which case the macros would change too.So if I omit the strawberry would I need to add more cream? Would appreciate macros for for icecream with or w/o strawberry. Thanks


Hi Sonia, if you omit the crust, the carb count will go down by about 1 gram so the change is insignificant (per serving). For a detailed nutrition overview, you can adjust any recipe directly in our app (using the "copy" feature and then remove or add ingredients to your liking). I hope this helps!


I made this today and it turned out delicious! I only had one vanilla bean so for the crust I used some of my ground vanilla bean powder. The dough for the crust was delicious but I was afraid I had over baked it so I didn’t stir it into the ice cream. I ended up sprinkling the crust on top and added a dollop of whipped cream. I will definitely make this again. Thank you Martina!


Candy, thank you for your lovely feedback! Sprinkling it on top makes this even easier and the crust keeps crispy - I like that! 😊


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


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 😊


"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?


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


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


Thank you! It is! 😉


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?


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 😊


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