Keto Strawberry Cheesecake Ice Cream

When the weather gets warm, I always start looking for a good frozen dessert.

Traditional store bought ice cream is usually full of sugar, which can easily kick you out of ketosis.

That is why I love making this homemade keto strawberry cheesecake ice cream instead.

It gives you all the rich flavor of a bakery cheesecake, but it is completely low carb and keto friendly so you can stay on track.

You do not even need an ice cream maker to get a creamy texture that scoops easily from the pan.

Why You’ll Love This Recipe

No Machine Needed – You can make this velvety dessert easily without owning an expensive ice cream maker.

Authentic Cheesecake Taste – Real cream cheese and fresh lemon zest deliver a rich, tangy flavor in every single scoop.

Stays Perfectly Scoopable – Using allulose prevents icy hardness, so your ice cream stays soft and smooth in the freezer.

Buttery Crust Crunch – The toasted almond flour crumble adds that classic graham cracker crust texture without extra carbs.

Recipe Ingredients

For the Strawberry Swirl

• 1 1/2 cups Fresh Strawberries, Chopped
• 3 tbsp Allulose
• 1 tsp Lemon Juice

For the Crumble

• 1/2 cup Almond Flour
• 2 tbsp Butter, Melted
• 1 tbsp Granulated Erythritol
• 1/4 tsp Ground Cinnamon
• 1 pinch Salt

For the Ice Cream

• 8 oz Cream Cheese, Softened
• 3/4 cup Powdered Allulose
• 2 cups Heavy Whipping Cream, Cold
• 1 tsp Vanilla Extract
• 1 tsp Lemon Zest
• 1/8 tsp Salt

How To Make

Step 1

Add the strawberries, allulose and lemon juice to a small saucepan. Simmer over medium heat for 8 to 10 minutes, mashing as it cooks, until thick and jammy, then let it cool completely in the fridge.

Step 2

Preheat the oven to 350°F. Mix the almond flour, melted butter, erythritol, cinnamon and salt until clumpy, spread on a lined baking sheet and bake for 8 to 10 minutes until golden, then let it cool and break into crumbs.

Step 3

Beat the cream cheese, powdered allulose, vanilla extract, lemon zest and salt with 1/4 cup of the heavy cream until completely smooth.

Step 4

In a separate bowl, whip the remaining heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture in two additions until no streaks remain.

Step 5

Spread one third of the ice cream base in a loaf pan, then dollop with spoonfuls of the strawberry swirl and sprinkle with crumble. Repeat the layers twice more.

Step 6

Drag a spoon handle through the layers a few times to create a ripple effect, keeping some crumble on top.

Step 7

Cover and freeze for at least 6 hours or overnight. Let it sit for 10 minutes before scooping.

Tips

Stick With Allulose for the Ice Cream Base

I recommend sticking with allulose for the ice cream base instead of switching to granulated erythritol.

Allulose does not crystalize in the freezer, which keeps your ice cream soft and scoopable without using an ice cream machine.

If you swap it for erythritol in the cream mixture, the ice cream will freeze rock hard and turn gritty.

Chill the Strawberry Sauce Completely

Make sure your strawberry mixture is completely cold before you layer it with the cream.

I’ve found that adding warm fruit melts the whipped cream on contact, which ruins the fluffy texture and leaves flat spots.

You’ll get the best results if you cook it until thick like jam so excess water cooks off, which keeps the fruit from turning icy.

Soften the Cream Cheese Fully

You need the block of cream cheese to be completely soft at room temperature before you begin.

If it is even slightly cold, it will leave tiny white lumps that will not blend out once you add the cold cream.

My favorite trick here is beating it thoroughly with that first small splash of cream to create a silky, lump-free base.

More Recipes

• Keto Cheesecake Stuffed Strawberries
• Keto Strawberry Crunch Cheesecake Bars
• Keto Strawberry Ice Cream
• Keto Strawberry Swirl Ice Cream Bars
• Low Carb No-Bake Strawberry Cheesecake Bites

Frequently Asked Questions

Can I use frozen strawberries for the swirl?

Yes, frozen strawberries work fine, but you may need to simmer them for a few extra minutes.

They release more liquid than fresh berries, so keep cooking until the mixture reduces down to a thick, jammy spread.