Keto Strawberry Cheesecake Ice Cream No Machine Needed

Keto Strawberry Cheesecake Ice Cream No Machine Needed

Gluten Free Keto Strawberry Cheesecake Ice Cream; No Machine Needed

This recipe is designed to teach everyone how to make easy keto strawberry cheesecake ice cream.
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Course: Dessert
Prep Time: 10 minutes
Servings: 3 pints
Calories: 111kcal

Ingredients

Keto "Graham Cracker" Pieces

  • 3/4 cup almond flour/meal
  • 3 TBS butter, melted and cooled
  • 1/8 tsp salt
  • 1/2 tsp vanilla extract

Keto Strawberry Cheesecake Ice Cream

  • 4 oz cream cheese, room temperature
  • 1 3/4 cups sugar free sweetened condensed milk (13 oz)
  • 3 tsp vanilla extract (12 grams)
  • 2 cups heavy whipping cream (480 grams)
  • 1/8 tsp xanthan gum this stabilizes the ice cream to help not freeze solid
  • 3/4 cup chopped frozen strawberries (150 grams) I pulse 5-6 large strawberries in my food processor until the desired size
  • 1/3 cup prepared keto "graham cracker" pieces, (optional) more or less depending on personal preference

Instructions

Keto "Graham Cracker" Pieces

  • In a 9 x 5 inch loaf pan combine almond flour, salt, and brown Swerve, Use a fork and stir to fully combine ingredients. Make sure to get out all of the lumps from the brown Swerve
  • Add melted butter and vanilla extract. Stir until all ingredients are all moistened.
  • Use a fork, fingers, or the back of a measuring cup and press all the ingredients firmly into the bottom of the pan, Make sure the ingredients are firmly packed
  • Use a pizza cutter or knife and cut into small pieces, Freeze for 1 hour or until firm
  • Remove from freezer and let sit at room temperature 5-10 minutes or until the pieces can be removed from the pan. Use a knife and remove the pieces from the pan. Store leftovers in an airtight container in the freezer until ready to use.

Keto Strawberry Cheesecake Ice Cream

  • In a large mixer bowl beat cream cheese on medium about 2 minutes or until creamy. Scrape down sides of the bowl and push all cream cheese to the center of the bowl.
  • Change paddle attachment to a whisk attachment. Add sugar free condensed milk and vanilla extract. Whisk on medium 2 minutes or until smooth.
  • Add heavy whipping cream. Beat on medium-high for 3-5 minutes or until peaks form and it starts to resemble soft serve ice cream
  • Sprinkle in xanthan gum and whisk on medium 30 seconds or until combined
  • Gently fold in chopped strawberries until evenly distributed.
  • Gently fold in "graham cracker" pieces until fully distributed
  • Carefully scoop mixture into freezer safe bowl with a lid. Freeze at least 6 hours.
  • If freezing overnight ice cream may harden. If it is too hard let it stand at room temperature 15-20 minutes or until soft enough to scoop

Notes

This recipe yields about 3 pints (6 cups) 1 serving equals about 1/4 cup.
1 serving contains about 7 grams of carbs

Nutrition

Serving: 24cup | Calories: 111kcal | Carbohydrates: 1g | Protein: 1g | Fat: 11.5g


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