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.

Course Dessert

Prep Time 10

Servings pints

Calories 111kcal

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

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.

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

This recipe yields about 3 pints (6 cups) 1 serving equals about 1/4 cup.

1 serving contains about 7 grams of carbs

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