Low-Carb Strawberry Cheesecake Ice-Cream

Name: Low-Carb Strawberry Cheesecake Ice-Cream
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Ingredients: 1 ½ cups heavy whipping cream (360 ml/ 12 fl oz); 1 ¼ cup full-fat cream cheese (300 g/ 10.6 oz); 1 ½ cups fresh or frozen strawberries (200 g/ 7.1 oz); 2 tbsp unsweetened vanilla extract (30 ml); juice from ½ 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; ½ cup almond flour (50 g/ 1.8 oz); 1 scoop whey protein powder, egg white powder or collagen powder (25 g/ 0.9 oz); ¼ cup powdered Erythritol or Swerve (40 g/ 1.4 oz); seeds from 1 vanilla bean or 2-3 tsp sugar-free vanilla extract; ½ tsp baking soda; ¼ tsp sea salt; 2 tbsp melted butter (30 ml); 1-2 tbsp water (15 to 30 ml); Optional: 10-15 drops Stevia extract, or to taste

Martina SlajerovaUpdated 4 July 2020★★★★☆4.2 (59 ratings)

Ready in 4h
4.2 g net carbs
280 kcal
Serves 10

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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.

Step-by-step

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.

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