Low-Carb Strawberry Cheesecake Ice-Cream

by KetoDietApp.com

Step 1Prepare 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, and vanilla extract. Mix well. (If using thickeners: Mix the arrowroot or gelatin with about 2 tablespoons of water and add to the mixture.)

Step 2Blend 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. Mine took just about 45 minutes. This varies based on the make of your ice-cream maker from 45-90 minutes.

Step 3Meanwhile, prepare the crust. Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Mix all the dry ingredients in a bowl.

Step 4Add melted butter and combine well. If the mixture is too dry, add a tablespoon of water.

Step 5Line 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.

Step 6When done, set aside and leave to cool down completely. Do not use while still warm!

Step 7Break the crust into the pre-cut squares.

Step 8When 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. You may prefer to use small containers for better portion control.

Step 9Ice 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.

Step 10Enjoy immediately or store in the freezer for up to 3 months.