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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 an ice-cream maker with built-in freezer but you can use any ice cream maker (the ones without freezer cost a lost less). Alternatively, you could manually churn the ice cream every 30 minutes until set.
Tips & Substitutions
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.
Also, erythritol doesn't dissolve easily unless heated up. For a smoother texture you can place granulated erythritol in a food processor and process until powdered.
Hands-on Overall
Serving size about 2 scoops/ 100 g/ 3.5 oz
Nutritional values (per about 2 scoops/ 100 g/ 3.5 oz)
Net carbs4.2 grams
Protein6 grams
Fat27.2 grams
Calories280 kcal
Calories from carbs 6%, protein 8%, fat 86%
Total carbs5.3 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 1/2 cups heavy whipping cream (360 ml/ 12 fl oz)
- 1 1/4 cup full-fat cream cheese (300 g/ 10.6 oz)
- 1 1/2 cups fresh or frozen strawberries (200 g/ 7.1 oz)
- 2 tbsp unsweetened vanilla extract (30 ml)
- juice from 1/2 lemon (about 2 tbsp)
- 2 tbsp powdered Erythritol or Swerve (20 g/ 0.7 oz), or to taste
- Optional: 1 tbsp arrowroot powder (9 g/0.3 oz) or 1 tsp gelatin powder
Crust:
Instructions
- 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, and vanilla extract. Mix well. (If using thickeners: Mix the arrowroot or gelatin with about 2 tablespoons of water and add to the mixture.)
- 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. Mine took just about 45 minutes. This varies based on the make of your ice-cream maker from 45-90 minutes.
- Meanwhile, 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.
- Add melted butter and combine well. If the mixture is too dry, add a tablespoon of water.
- 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.
- When done, set aside and leave to cool down completely. Do not use while still warm!
- Break the crust into the pre-cut squares.
- 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. You may prefer to use small containers for better portion control.
- 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.
- Enjoy immediately or store in the freezer for up to 3 months.
Strawberry Cheesecake Ice Cream
Step by Step
Ingredients
Instructions
- 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, and vanilla extract. Mix well. (If using thickeners: Mix the arrowroot or gelatin with about 2 tablespoons of water and add to the mixture.)
- 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. Mine took just about 45 minutes. This varies based on the make of your ice-cream maker from 45-90 minutes.
- Meanwhile, 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.
- Add melted butter and combine well. If the mixture is too dry, add a tablespoon of water.
- 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.
- When done, set aside and leave to cool down completely. Do not use while still warm!
- Break the crust into the pre-cut squares.
- 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. You may prefer to use small containers for better portion control.
- 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.
- Enjoy immediately or store in the freezer for up to 3 months.
Nutrition (per serving, about 2 scoops/ 100 g/ 3.5 oz)
Calories280kcal
Net Carbs4.2g
Carbohydrates5.3g
Protein6g
Fat27.2g
Saturated Fat15.8g
Fiber1.1g
Sugar3.6g
Sodium195mg
Magnesium21mg
Potassium136mg
Detailed nutritional breakdown (per about 2 scoops/ 100 g/ 3.5 oz)
| Total per about 2 scoops/ 100 g/ 3.5 oz |
| 4.2 g | 6 g | 27.2 g | 280 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 0.4 g | 1.1 g | 2.6 g | 30 kcal |
| Whey protein powder (protein isolate, Reflex Natural) |
| 0.1 g | 2 g | 0.1 g | 10 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Vanilla powder, dried (from vanilla beans, vanilla pods) |
| 0 g | 0 g | 0 g | 1 kcal |
| Baking soda |
| 0 g | 0 g | 0 g | 0 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0 g | 2.3 g | 20 kcal |
| Water, still |
| 0 g | 0 g | 0 g | 0 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 0.9 g | 0.7 g | 13.7 g | 132 kcal |
| Cream cheese, soft (full-fat) |
| 1 g | 2.1 g | 8.4 g | 74 kcal |
| Strawberries, fresh |
| 1.1 g | 0.1 g | 0.1 g | 6 kcal |
| Vanilla extract, imitation, alcohol |
| 0.1 g | 0 g | 0 g | 6 kcal |
| Lemon (juice), fresh |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.1 g | 0 g | 0 g | 0 kcal |
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