Strawberry Cheesecake Ice-Cream

Martina Slajerova9 comments

|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


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
Net Carbs4.9grams
of which Saturated15.8grams
Energy (calories)283kcal

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

Ingredients (makes 10 servings):

  • 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).


  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

Add comment

  • Comment
  • Preview

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


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


"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: 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 Smile


Thank you! It is! Wink


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 Smile


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


As Featured On

As Featured